ADVERTISEMENT

Tropical Mango Lime Cheesecake: A vegan treat with a crunchy biscuit base

Tropical Mango Lime Cheesecake: A vegan treat with a crunchy biscuit base

Embark on a culinary journey with this Tropical Mango Lime Cashew Cheesecake, a vegan masterpiece that promises to delight your taste buds. This cheesecake combines a crunchy biscuit base with a smooth, creamy mango-lime filling, topped with vibrant mango jelly and topped with fresh mango cubes and a swirl of whipped cream. Each component of this dessert is carefully chosen to create a harmonious blend of tropical flavors that are both refreshing and indulgent.

ADVERTISEMENT

Why you'll love it: This cheesecake is a perfect treat for anyone who wants to indulge in a dairy-free and gluten-free option without compromising on taste. The richness of the cashew filling, combined with the zest of the lime and the sweetness of the mango, makes for an irresistible combination. Plus, the mango jelly adds a layer of sophistication and texture that sets this dessert apart from traditional cheesecakes.

Perfect occasion: Ideal for summer gatherings, brunches or any other festive occasion, this cheesecake is sure to impress. Its tropical flavors make it particularly suitable for outdoor events or as a party dessert during the warmer months. It's also a fantastic choice for holidays like Easter or Mother's Day, when you want something unique and tasty on the table.

See also  Strawberry and white chocolate muffins with crumble topping: a delicious treat

Decorating Tips:

  1. Garnish with thin slices of lime and mango for an extra touch of color and freshness.
  2. Sprinkle toasted coconut flakes around the edges of the cheesecake for a crunchy textural contrast.
  3. Create a whipped cream border around the edge of the cheesecake to enhance its visual appeal.
  4. Serve each slice with a small sprig of mint for a refreshing aroma and a touch of green.
  • Ingredients:
    • Base:
      • 300g digestive biscuits (gluten-free optional)
      • 150g dairy-free butter/margarine
    • Filling:
      • 200 g cashew nuts (soaked overnight)
      • 400g vegan cream cheese
      • 200 g of mango pulp
      • The zest of 1 lime
      • 60g coconut cream
      • 100g of icing sugar
    • Mango jelly:
      • 200 g of mango pulp
      • 2 teaspoons vegan gelatin
      • 60 g of powdered sugar
      • 50 ml of water
    • Decoration:
      • Fresh mango cubes
      • 220 ml dairy-free whipped cream
      • Mint leaves (optional)
  • Instructions:
    1. Preparation of the base: Mix melted dairy-free butter with mixed digestive biscuits; press into lined 8-inch cake pan. Freeze while preparing the filling.
    2. Filling: Mix the soaked cashews, vegan cream cheese, mango pulp, lime zest, coconut cream and icing sugar until smooth. Pour into the base, tap to remove air bubbles and refrigerate overnight.
    3. Mango jelly: Cook the mango pulp, vegan gelatin, sugar and water; simmer until thickened. Let cool slightly, then pour over the set cheesecake. Refrigerate to set.
    4. Decoration: Whip the dairy-free cream until soft peaks, spread over the cheesecake, garnish with mango cubes and mint leaves.

Enjoy it sliced ​​in this Tropical Mango Lime Cheesecake, a dessert that not only tastes divine, but also makes a stunning centerpiece at any table!

Leave a Comment

ADVERTISEMENT