Photo: Toa Heftiba
Dairy-Free Mango Cheesecake
15 ingredients
2 hr 20 min + 10 min
8
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
1293
Calories
50g
Protein
55g
Fat
155g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Mango | 1 cup diced (165g) | 99 |
| Tofu | 100g firm | 76 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 ounces, weight FOR THE CRUST:
- ¼ cups All-purpose Gluten-free Flour
- ⅛ teaspoons Cocoa Powder
- 4 ounces, weight Pure Stevia Extract Powder
- 1 envelope Vegan Butter
- 2 Tablespoons FOR THE CHEESECAKE FILLING:
- 10 ounces, weight Knox Unflavored Gelatin
- ¾ cups Warm Water
- 6 ounces, weight Soft Tofu
- ¼ teaspoons Unsweetened Coconut Cream
- 1 Non-dairy Yogurt
- 1 ounce, weight Pure Stevia Extract Powder
- ½ Tablespoons Large Ripe Mango, Peeled And Pitted
- 1 Tablespoon FOR THE CHOCOLATE GLAZE:
- 15 Unsweetened Chocolate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes