Dairy-Free Mango Cheesecake

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A healthy plant based protein rich cheesecake no longer has to be plain and boring. This mango cheesecake is made from soft tofu that has the silky smooth texture. It has a sweet and rich tropical flavor from mango and coconut cream, and has a drizzle of homemade chocolate glaze. It is gluten-free, dairy-free, egg-free, no-sugar-added, and can be vegan.

Ingredients

For the crust
7 oz all-purpose gluten-free flour
¼ cup cocoa powder
1/8 tsp pure stevia extract powder
4 oz vegan butter

For the Cheesecake Filling
1 envelope Knox unflavored gelatin + 2 tbs warm water (use 2 tsp agar powder and 2 tbs boiled water for 100% vegan option if desired)
10 oz soft tofu
¾ cup coconut cream
6 oz non-dairy yogurt
¼ tsp stevia
1 large ripe mango, peeled and pitted

For the Chocolate Glaze and Garnishing
1 oz unsweetened chocolate
½ tbs agave nectar
1 tbs non-dairy milk
10-15 raspberries

Instructions

View the full recipe at Light Orange Bean →