Dairy-Free Mango Cheesecake Recipe

Name: Dairy-Free Mango Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 7 ounces, weight All-purpose Gluten-free Flour; 1/4 cups Cocoa Powder; 1/8 teaspoons Pure Stevia Extract Powder; 4 ounces, weight Vegan Butter; FOR THE CHEESECAKE FILLING:; 1 envelope Knox Unflavored Gelatin; 2 Tablespoons Warm Water; 10 ounces, weight Soft Tofu; 3/4 cups Unsweetened Coconut Cream; 6 ounces, weight Non-dairy Yogurt; 1/4 teaspoons Pure Stevia Extract Powder; 1 Large Ripe Mango, Peeled And Pitted; FOR THE CHOCOLATE GLAZE:; 1 ounce, weight Unsweetened Chocolate; 1/2 Tablespoons Agave Nectar; 1 Tablespoon Non-dairy Milk; 15 Raspberries, For Garnish

Servings: persons

FOR THE CRUST:
7 ounces, weight All-purpose Gluten-free Flour
1/4 cups Cocoa Powder
1/8 teaspoons Pure Stevia Extract Powder
4 ounces, weight Vegan Butter
FOR THE CHEESECAKE FILLING:
1 envelope Knox Unflavored Gelatin
2 Tablespoons Warm Water
10 ounces, weight Soft Tofu
3/4 cups Unsweetened Coconut Cream
6 ounces, weight Non-dairy Yogurt
1/4 teaspoons Pure Stevia Extract Powder
1 Large Ripe Mango, Peeled And Pitted
FOR THE CHOCOLATE GLAZE:
1 ounce, weight Unsweetened Chocolate
1/2 Tablespoons Agave Nectar
1 Tablespoon Non-dairy Milk
15 Raspberries, For Garnish

1
1. Preheat oven at 350u00b0F. Lightly spray a springform baking pan with oil.
2
2. Mix all crust ingredients in a mixing bowl. Put mixture in the bottom of the springform pan, and gently press down on mixture, using your fingers and palm, until mixture is spread to a nice even layer at bottom of pan. Bake for 10 minutes.
3
3. Meanwhile, combine all cheesecake filling ingredients in a blender, and blend until smooth.
4
4. Take the springform pan out of the oven and let it cool for 5 minutes before pouring in cheesecake filling.
5
5. Refrigerate cheesecake for at least 2 hours or until filling is firm.
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6. For the glaze, melt chocolate in a double boiler or in microwave. Be careful not to burn the chocolate! Add nectar agave and non-dairy milk. Combine well and let it cool for 5 minutes before serving.
7
7. Drizzle a desired amount of chocolate glaze on top of chilled cheesecake. Garnish with raspberries. Serve immediately.
8
Note: Instead of using gelatin, use 2 tablespoons agar powder and 2 tablespoons boiled water for 100% vegan option if desired.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CRUST:, 7 ounces, weight All-purpose Gluten-free Flour, 1/4 cups Cocoa Powder, 1/8 teaspoons Pure Stevia Extract Powder, and more.

Yes, Dairy-Free Mango Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dairy-Free Mango Cheesecake

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