Mango Cheesecake by @healthyalie

40 min

8 servings

🍪

200 g

Biscuits

🥥

60 g + 2 tbsp

Coconut oil

🌰

250 g

Cashew nuts

🥥

420 ml

Coconut milk

🍋

2

Lemon juice

🍁

2 tbsp

Maple syrup

🍦

1 tbsp

Vanilla extract

🥭

350 g

Mango

🌽

2 tbsp

Cornstarch

🍮

0.5 tsp

Agar-agar

  1. Mix
    • biscuits
    • coconut oil

    Mix the biscuits with melted coconut oil using a food processor or crush them in a bowl and mix with melted coconut oil. Flatten the mixture at the bottom of a springform pan lined with parchment paper and freeze.

  2. Soak
    • cashew nuts
    • coconut milk
    • lemon juice

    Soak the cashew nuts in boiling water for at least 30 minutes. Drain, rinse, and blend with the remaining cream ingredients.

  3. Pour

    Pour the cream over the base, smooth with a spatula, and freeze for at least 2 hours. If you don't have a freezer, refrigerate overnight.

  4. Blend
    • mango
    • lemon juice

    Blend the mango with lemon juice until smooth (add a little water if needed).

  5. Pour
    • agar-agar
    • cornstarch

    Pour into a saucepan with agar-agar and diluted cornstarch, heat while stirring continuously until thickened, remove from heat and let cool.

  6. Pour

    Pour over the cheesecake cream and refrigerate until set before slicing.

Mango Cheesecake by @healthyalie

40 min

8 servings

🍪

200 g

Biscuits

🥥

60 g + 2 tbsp

Coconut oil

🌰

250 g

Cashew nuts

🥥

420 ml

Coconut milk

🍋

2

Lemon juice

🍁

2 tbsp

Maple syrup

🍦

1 tbsp

Vanilla extract

🥭

350 g

Mango

🌽

2 tbsp

Cornstarch

🍮

0.5 tsp

Agar-agar

Preparation Steps

  1. Step 1/6

    Mix the biscuits with melted coconut oil using a food processor or crush them in a bowl and mix with melted coconut oil. Flatten the mixture at the bottom of a springform pan lined with parchment paper and freeze.

    🍪biscuits
    🥥coconut oil
    🥣bowl
    🍳springform pan

  2. Step 2/6

    Soak the cashew nuts in boiling water for at least 30 minutes. Drain, rinse, and blend with the remaining cream ingredients.

    🌰cashew nuts
    🥥coconut milk
    🍋lemon juice
    🍁maple syrup
    🥥coconut oil
    🍦vanilla extract

  3. Step 3/6

    Pour the cream over the base, smooth with a spatula, and freeze for at least 2 hours. If you don't have a freezer, refrigerate overnight.

    🥄spatula

  4. Step 4/6

    Blend the mango with lemon juice until smooth (add a little water if needed).

    🥭mango
    🍋lemon juice

  5. Step 5/6

    Pour into a saucepan with agar-agar and diluted cornstarch, heat while stirring continuously until thickened, remove from heat and let cool.

    🍮agar-agar
    🌽cornstarch
    🍲saucepan

  6. Step 6/6

    Pour over the cheesecake cream and refrigerate until set before slicing.

Composition

Ingredients

Types

Grains, Fats, Nuts, Dairy Alternatives, Fruits, Sweeteners, Flavorings, Thickeners

Ingredients

biscuits, coconut oil, cashew nuts, coconut milk, lemon juice, maple syrup, vanilla extract, mango, cornstarch, agar-agar

Allergens

Nuts

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 40g, Fat: 20g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 20mg, Iron: 2mg

Vitamins

Vitamin C: 15mg, Vitamin A: 300IU

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

spatula, bowl, springform pan, saucepan

Appliances

blender, food processor

Type

Type

Type Of Dish

Dessert

Occasions

Anytime

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Fusion

Geographic

Various, Global

Various

Aspect

Texture

Creamy, Smooth

Flavors

Sweet, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (covered), freezer : 1 month (airtight container)