The Pioneer Woman Tasty Kitchen
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Dairy-Free Mango Cheesecake

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Level: Easy

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Description

A healthy plant-based protein-rich cheesecake no longer has to be plain and boring. This mango cheesecake is made from soft tofu, giving it a silky smooth texture. It has a sweet and rich tropical flavor from mango and coconut cream, and 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 ounces, weight All-purpose Gluten-free Flour
  • ¼ cups Cocoa Powder
  • ⅛ teaspoons Pure Stevia Extract Powder
  • 4 ounces, weight Vegan Butter
  • FOR THE CHEESECAKE FILLING:
  • 1 envelope Knox Unflavored Gelatin
  • 2 Tablespoons Warm Water
  • 10 ounces, weight Soft Tofu
  • ¾ cups Unsweetened Coconut Cream
  • 6 ounces, weight Non-dairy Yogurt
  • ¼ teaspoons Pure Stevia Extract Powder
  • 1  Large Ripe Mango, Peeled And Pitted
  • FOR THE CHOCOLATE GLAZE:
  • 1 ounce, weight Unsweetened Chocolate
  • ½ Tablespoons Agave Nectar
  • 1 Tablespoon Non-dairy Milk
  • 15  Raspberries, For Garnish

Preparation

1. Preheat oven at 350°F. Lightly spray a springform baking pan with oil.
2. Mix all crust ingredients in a mixing bowl. Put mixture in the bottom of the springform pan, and gently press down on mixture, using your fingers and palm, until mixture is spread to a nice even layer at bottom of pan. Bake for 10 minutes.
3. Meanwhile, combine all cheesecake filling ingredients in a blender, and blend until smooth.
4. Take the springform pan out of the oven and let it cool for 5 minutes before pouring in cheesecake filling.
5. Refrigerate cheesecake for at least 2 hours or until filling is firm.
6. For the glaze, melt chocolate in a double boiler or in microwave. Be careful not to burn the chocolate! Add nectar agave and non-dairy milk. Combine well and let it cool for 5 minutes before serving.
7. Drizzle a desired amount of chocolate glaze on top of chilled cheesecake. Garnish with raspberries. Serve immediately.

Note: Instead of using gelatin, use 2 tablespoons agar powder and 2 tablespoons boiled water for 100% vegan option if desired.

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