Vegan Mango & Passion Fruit Cheesecake

GF, DF, Vegan & Refined Sugar Free

RECIPE

Ingredients:

Serves 8

Crust:

3 Byron Bay Pecan cookies or 180g vegan cookies

1/2 cup vegan butter, melted

Mango Cheesecake Layer:

2 large mangos, peeled & core removed

250g non-dairy cream cheese, or sub thick coconut yogurt

1/3 cup monk fruit

200ml full-fat coconut cream

1/3 cup full-fat coconut milk

1.5 teaspoon agar-agar powder

Passion Fruit Sauce:

2 teaspoon rice flour, dissolved in 5 tablespoons water

4 passion fruits, 1/2 cup pulp

Toppings:

Fruits of your choice: Passion fruit, mango, peaches etc

Coconut flakes

Method

Cookie Crust:

Line the bottom of an 20cm springform pan with baking paper.

Add cookies to a food processor or high speed blender and blend until finely ground. Transfer cookie crumbs to a bowl, pour in melted vegan butter and stir until well combined. Press the mixture onto the bottom of your pan. Place in the freezer to firm up while you make the cheesecake filling.

Mango Cheesecake:

Place mango, cream cheese and sugar in a blender and blend until smooth and creamy.

Pour coconut cream in a bowl and place in the freezer to slightly firm up.

In a small saucepan, bring coconut milk to a boil and stir in agar agar powder. Cook for about 2 minutes and remove from heat. Add 2-3 tablespoons of the mango cream mixture to cool slightly.

Gently fold the remaining mango cream into the agar agar mixture, then fold in the coconut cream. Stir until well combined. Pour the mixture over the cookie crust evenly and smoothly. Refrigerate for 4 hours at least (or better overnight) to firm up.

Passion Fruit Sauce:

Stir rice flour into the water in a cup. Transfer to a small saucepan along with the passion fruit pulp and monk fruit. Place over medium heat and cook, stirring for 2-3 minutes or until the mixture boils and thickens. Set aside to cool.

When the mango cheesecake is set and firm enough, gently cut around the cheesecake edges with a sharp knife, then remove the cake from the pan. Pour the passion fruit sauce over the cheesecake and garnish with summer fruits and/or coconut flakes before serving fresh.