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

Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have 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. Take Raw Vegan Base
2. Take 80 grams unsalted pecans
3. Take 113 grams soft medjool dates
4. Prepare 2 pinch sea salt
5. Prepare Ginger/Coconut biscuit base
6. Make ready 60 grams flaked/dessicated coconut
7. Take 200 grams gluten-free gingersnap biscuits/cookies crushed into fine crumbs
8. Get 4 tbsp melted sunflower spread/butter
9. Get Filling
10. Make ready 2 tsp vanilla extract
11. Make ready 1 zest & juice from 2 limes
12. Prepare 500 grams ripe mango, diced
13. Take 160 grams sugar or to taste
14. Make ready 700 grams Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)
15. Take Topping
16. Make ready 250 grams ripe mango, diced
17. Get 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 (see recipe)
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 (see recipe)
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
8. Ready to serve and ENJOY!

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