Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys unbaked mango & lime cheesecake with raw vegan option. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

To get started with this particular recipe, we have to first 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 can achieve that.

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

1. Make ready Raw Vegan Base
2. Make ready unsalted pecans
3. Prepare soft medjool dates
4. Get sea salt
5. Prepare Ginger/Coconut biscuit base
6. Take flaked/dessicated coconut
7. Prepare gluten-free gingersnap biscuits/cookies crushed into fine crumbs
8. Make ready melted sunflower spread/butter
9. Make ready Filling
10. Prepare vanilla extract
11. Prepare zest & juice from 2 limes
12. Prepare ripe mango, diced
13. Make ready sugar or to taste
14. Prepare Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)
15. Get Topping
16. Make ready 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
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 it up with this special food vickys unbaked mango & lime cheesecake with raw vegan option recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!