Imported from the web

Vegan No-Bake Mango Curd Cheesecake

Name: Vegan No-Bake Mango Curd Cheesecake
Prep time: 35 min
Cook time: 10 min
Total time: 515 min
Yield: 9 servings
Cuisine: European
Ingredients: 480 g Mango purée (About 2–3 medium mangoes); 100 g Sugar; 24 g Cornflour; 2 tbsp Lemon or lime juice (Use lemon or lime juice); 28 g Vegan butter (Cold, cut into small pieces); 200 g Vegan biscuits; 78 g Vegan butter (Melted); 200 g Raw cashews (Soaked and drained); 500 g Vegan cream cheese; 120 g Vegan Greek-style yoghurt; 1 cup Mango curd (Prepared, cooled; taken from the curd made above); 1 tsp Vanilla extract (Or pure vanilla); Fresh mango (For decoration; optional); Fresh mint (For decoration; optional)

Imported by Suki on SeeMeCook

A creamy vegan cheesecake with a buttery biscuit base, smooth cashew-and-mango filling, and a glossy mango curd topping. Served chilled after setting overnight.

9 servings515 minEuropean

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Ingredients

480 g Mango purée (About 2–3 medium mangoes)
100 g Sugar
24 g Cornflour
2 tbsp Lemon or lime juice (Use lemon or lime juice)
28 g Vegan butter (Cold, cut into small pieces)
200 g Vegan biscuits
78 g Vegan butter (Melted)
200 g Raw cashews (Soaked and drained)
500 g Vegan cream cheese
120 g Vegan Greek-style yoghurt
1 cup Mango curd (Prepared, cooled; taken from the curd made above)
1 tsp Vanilla extract (Or pure vanilla)
Fresh mango (For decoration; optional)
Fresh mint (For decoration; optional)

Steps

1
Purée the mango if needed, then place the mango purée and sugar in a saucepan. Warm over moderate heat, stirring occasionally, without bringing it to a boil yet.
2
In a small bowl, mix the cornflour with the lemon or lime juice until smooth.
3
Stir the cornflour mixture into the warm mango mixture. Bring it to a boil while stirring continuously, and cook until the curd thickens.
4
Remove the saucepan from the heat. Stir in the cold vegan butter until the curd is smooth and glossy, then set it aside to cool completely.
5
Crush the vegan biscuits into fine crumbs. Mix in the melted vegan butter until evenly combined.
6
Press the biscuit mixture firmly into the base of a 20 cm (8-inch) springform tin lined with baking paper, or into a cake ring set directly on a serving plate. Refrigerate while preparing the filling.
7
Soak the cashews overnight, or in hot water for at least 30 minutes. Drain them well.
8
Blend the drained cashews with the vegan cream cheese, vegan Greek-style yoghurt, vanilla, and 1 cup of the cooled mango curd until completely smooth.
9
Spread the filling evenly over the chilled biscuit base. Refrigerate overnight, or until fully set.
10
Once the cheesecake has set, spread some of the remaining mango curd over the top. If using a smaller cake ring, you may prefer to use only half of the remaining curd and serve the rest alongside.
11
Optionally decorate with fresh mango and mint. Keep refrigerated until ready to serve.

Notes

The recipe states a 20 cm (8-inch) springform tin or cake ring. Curd and cashews require cooling/soaking time; the cheesecake chills overnight. The source does not specify a precise cooking temperature or boiling duration.