@froothie Vegan mango lassi cheesecake by @cookvegetarian 💛 #froothie #fyp #healthylifestyle #healthyrecipe #recipeoftheworld #foodiesoftiktok #recipestiktok
Vegan Mango Lassi Cheesecake
Ingredients
Ingredients for the crust
- 15 digestive oat biscuits
- 70 g melted dairy-free butter
Ingredients for the filling
- 1 1/2 cup cashews, soaked in warm water for 15 minutes
- 1/4 cup melted coconut oil
- 300 ml thickened creamy
- 1/3 cup maple syrup
Ingredients for the mango layer
- 1 1/2 cup chopped mangoes
- 1/4 cup maple syrup
- 1/2 tsp cardamom powder
Ingredients for the topping
- 300 ml thickened creamy
- 1 mango, cubed
- 1/4 cup chopped pistachios
Instructions
Preparation
- Preheat oven to 180C. Line the bottom of a 20cm springform cake tin with parchment paper.
- Place biscuits and melted butter into a food processor. Pulse until the mixture resembles crumbs. Transfer the crumbs to the prepared cake tin and press the crumbs into the bottom and up the sides of the tin.
- Bake the crust for 5 minutes, remove it from the oven and set it aside.
- Make the filling. Drain cashews and add them to a blender with the rest of the ingredients. Pulse until creamy and smooth. Pour the mixture over the crust and smooth the top using a spatula. Place in the freezer for 5 minutes.
- Add mangoes, maple syrup and cardamom powder into the blender and pulse until creamy. Take the cheesecake out of the freezer and pour the mango lassi layer over the filling. Return the cheesecake to the freezer for at least 3 hours or overnight to set.
- Once the cheesecake has been set, remove it from the freezer and defrost it for 30 minutes.
- Before serving, in a mixing bowl whip the thickened creamy until you have soft peaks. Spoon whipped cream onto the centre of the cheesecake, top with mango cubes and sprinkle with chopped pistachios.
- Slice and enjoy!
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