Tropical Mango Pecan Cheesecake
Tropical Mango Pecan Cheesecake is so rich and creamy, it is hard to believe it’s completely dairy-free. Sometimes it’s nice to be naughty!
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Cooking tools:
- Food processor
- Cake pan
- Cooling rack
- Saucepan
- Skillet
- Oven
- Spoon
- Pastry brush
- Refrigerator
Ingredients
- 65g2 ½ oz/5 tbsp vegan margarine
- 175g/6oz/1/2 cup vegan oat biscuits, crushed
- 40g/1 ½ oz/1/4 cup ground almonds
- 1 large mango, diced
- juice of 1 lemon
- 200g/7oz/ 1 cup natural Soya yogurt
- 15ml/1 tbsp cornflour
- 45ml/3 tbsp maple syrup
- 2 x 225g/8 oz tub vegan cream chees
- 50g/2oz/1/2 cup shelled pecan nuts
- 30ml/2 tbsp maple syrup
- 1 mango, diced
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