Dairy-Free Mango Cheesecake
Dairy-Free Mango Cheesecake requires roughly 2 hours and 30 minutes from start to finish. For $1.3 per serving, you get a side dish that serves 8. One portion of this dish contains about 9g of protein, 25g of fat, and a total of 340 calories. This recipe is liked by 146 foodies and cooks. It is a good option if you're following a gluten free diet. Head to the store and pick up coconut cream, stevian extract, gelatin, and a few other things to make it today. It is brought to you by Light Orange Bean. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so super. Try Mango White Chocolate Macadamia Nut Cookies {Gluten Free, Egg Free, Dairy Free), Healthy Strawberry Cheesecake Parfaits (Nut-Free, Dairy-Free, Soy-Free), and No Bake S’mores Cheesecake (Gluten Free, Dairy Free + Paleo) for similar recipes.
Servings: 8
Preparation duration: 140 minutes
Cooking duration: 10 minutes
Ingredients:
½ Tbs agave nectar
4 oz vegan butter
¼ cup cocoa powder
¾ cup coconut cream
1 envelope Knox unflavored gelatin + 2 Tbs warm water (use 2 tsp agar powder and 2 Tbs boiled water for 100% vegan option if desired)
7 oz all-purpose gluten-free flour
1 large ripe mango, peeled and pitted
1 Tbs non-dairy milk
10-15 raspberries
¼ tsp stevia
⅛ tsp pure stevia extract powder
10 oz soft tofu
1 oz unsweetened chocolate
6 oz non-dairy yogurt
Equipment:
baking pan
oven
springform pan
double boiler
microwave
blender
Cooking instruction summary:
Preheat oven at 350 F. Lightly spray a springform baking pan with oil.Mix all crust ingredients in a mixing bow. Put the mixture in the bottom of the springform pan, and gently press down on the mixture, using your fingers and palm, until the mixture is spread to a nice even layer at the bottom of the pan. Bake for 10 minutes.Meanwhile, combine all cheesecake filling ingredients in a blender, and blend until smooth.Take the springform pan out of the oven, and let it cool for 5 minutes before pouring in the cheesecake filling.Refrigerate the cheesecake for at least 2 hours or until the filling is firm.Melt chocolate in a double boiler or in microwave. Be careful not to burn the chocolate! Add the nectar agave and non-dairy milk. Combine well, and let it cool for 5 minutes before serving.Drizzle a desired amount of chocolate glaze on top of chilled cheesecake. Garnish with raspberries. Serve immediately.
Step by step:
1. Preheat oven at 350 F. Lightly spray a springform baking pan with oil.
2. Mix all crust ingredients in a mixing bow.
3. Put the mixture in the bottom of the springform pan, and gently press down on the mixture, using your fingers and palm, until the mixture is spread to a nice even layer at the bottom of the pan.
4. Bake for 10 minutes.Meanwhile, combine all cheesecake filling ingredients in a blender, and blend until smooth.Take the springform pan out of the oven, and let it cool for 5 minutes before pouring in the cheesecake filling.Refrigerate the cheesecake for at least 2 hours or until the filling is firm.Melt chocolate in a double boiler or in microwave. Be careful not to burn the chocolate!
5. Add the nectar agave and non-dairy milk.
6. Combine well, and let it cool for 5 minutes before serving.
7. Drizzle a desired amount of chocolate glaze on top of chilled cheesecake.
8. Garnish with raspberries.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
