Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic Games.
This is vegan and gluten free recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option
Ingredients
Instructions
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Place the digestive biscuits in a food processor and blend until crumbs form.
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Add the melted vegan butter to the food processor and blend until well combined.
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Press the biscuit mixture into the base of a lined springform cake tin and refrigerate for 30 minutes.
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In the meantime, drain the soaked cashew nuts and place them in a blender.
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Add the chilled coconut cream, maple syrup, lime juice, and lime zest to the blender and blend until smooth and creamy.
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Pour half of the cashew cream mixture onto the chilled biscuit base.
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Add the pureed mangoes to the remaining cashew cream mixture in the blender and blend until well combined.
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Pour the mango cashew cream mixture over the plain cashew cream layer in the cake tin.
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Smooth the top with a spatula.
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Refrigerate the cheesecake for at least 4 hours or overnight.
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Once set, remove the cheesecake from the tin and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 293kcal
- % Daily Value *
- Total Fat 14.9g23%
- Total Carbohydrate 36.3g13%
- Sugars 18.9g
- Protein 4.8g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
