Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys unbaked mango & lime cheesecake with raw vegan option. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook vickys unbaked mango & lime cheesecake with raw vegan option using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:

1. Get Raw Vegan Base
2. Get unsalted pecans
3. Make ready soft medjool dates
4. Get sea salt
5. Prepare Ginger/Coconut biscuit base
6. Make ready flaked/dessicated coconut
7. Make ready gluten-free gingersnap biscuits/cookies crushed into fine crumbs
8. Make ready melted sunflower spread/butter
9. Prepare Filling
10. Make ready vanilla extract
11. Take zest & juice from 2 limes
12. Make ready ripe mango, diced
13. Take sugar or to taste
14. Get Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)
15. Take Topping
16. Take ripe mango, diced
17. Prepare caster sugar or agave nectar

Instructions to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:

1. Line a 9 inch deep tin with foil, making sure there is plenty overlap at the sides for easy cheesecake removal, or use a springform tin
2. If using the raw base, finely chop and combine the 3 ingredients and press into the base of your tin - - https://cookpad.com/us/recipes/340009-vickys-chocolate-coated-ginger-cookies-gf-df-ef-sf-nf
3. If using the biscuit base, preheat the oven to gas 3 / 170C / 325F, combine all 3 ingredients, press into the base of the tin and bake for 10 minutes to set
4. To make the filling, combine in a blender my cream cheese recipe with the 2tsp vanilla, lime juice & zest and sugar. Taste and add more sugar/lime to your taste. Pour half of this mixture onto the cheesecake base then set in the fridge to firm up for half an hour - - https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
5. Meanwhile, add 400g of the diced mango to the rest of the mixture in the blender and whizz it up. Taste and add the rest of the mango if you want more flavour. Pour this on top of the 1st layer of filling. You may have some filling left over as we need some room for the topping. You can use the leftovers in my cinnamon bread roll recipe or as a dip for other fruits! Put the cheesecake in the fridge to set this layer
6. For the mango topping simply puree the 250g mango with enough sugar so it's not too bitter and pour over the top of the filling. Put the cheesecake in the freezer to get a fast set
7. Take out of the freezer half an hour before serving. Decorate with sliced mango and some more lime zest sprinkled over the top. Also some whipped coconut cream goes very nicely on the side

So that is going to wrap this up with this exceptional food vickys unbaked mango & lime cheesecake with raw vegan option recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!