Mango and Coconut Cheesecake… TOTALLY VEGAN 🥰😍🌱
The warm weather this weekend made me so excited for summer and I couldn’t wait to get creative in the kitchen for all the future BBQ’s coming up… ☀️
Tag a friend and give this a go! ❤️
🎂100g vegan butter or spread
🎂320g Vegan Biscuits (I used freefrom digestives)
🎂225g Cashews (soaked for at least 2 hours in water)
🎂1-2 tbsp Maple Syrup
🎂2 tbsp Vegan Cream Cheese
🎂2 heaped tbsp coconut oil
🎂2 tbsp coconut sugar
🎂1 tsp vanilla extract
🎂250ml Coconut Cream ⠀⠀⠀⠀⠀⠀⠀⠀
🎂1/2 a mango (mine was from my gifted @oddboxldn )
🎂4 tbsp coconut oil
🎂Desiccated coconut (to decorate)
1️⃣Place the butter in a saucepan over a low heat. Continuously stir until melted. Remove from the heat
2️⃣Put the digestive biscuits into a sandwich bag and use a rolling pin to bash them into a thin crumb. Stir into the butter.
3️⃣Grease and line a spring bottom cake tin. Using your hands, press the biscuit mixture into the tin to form the base. Place in the fridge for at least half an hour.
4️⃣In a food processor, blend the cashews, maple syrup, vegan cream cheese, coconut oil, coconut sugar, vanilla extract and coconut cream until smooth. The mixture may seem quite runny but don’t panic!
5️⃣Pour the mixture over the biscuit base and place in the freezer for half an hour.
6️⃣Blend together the mango and the coconut oil until a smooth purée. Using a spatular, spread a thin layer over the cheesecake mixture.
7️⃣Leave in the freezer for at least 2 hours until set. Top with a sprinkling of desiccated coconut and serve! (If you don’t eat it all at once, make sure you keep the left overs in the fridge so it doesn’t melt!) ENJOY! ⠀⠀⠀⠀⠀⠀⠀⠀
If you like the look of this, I have 35 super yummy plant based recipes in my ebook ‘Plant To Plate’ 🌱 Head to the link in my bio for a copy! ❤️