Mango Orange Cheezecake
This simple, vegan and gluten-free cheezecake has a crunchy crust and a creamy smooth filling with the perfect duo of mango and orange.
Servings Prep Time
18 inch round springform pan 15minutes
Cook Time
1 1/2hours
Servings Prep Time
18 inch round springform pan 15minutes
Cook Time
1 1/2hours
Ingredients
Filling
Crust
Instructions
Crust
  1. Heat oven to 350 degrees F.
  2. Combine all crust ingredients in a food processor and pulse until crumbs have formed.
  3. Press the crust mixture into a lightly oiled 8 inch round springform pan, making a small edge of about an inch all around. .
  4. Bake the crust for about 15 minutes until brown and set aside to cool while you make the filling.
Filling
  1. Make a mango pulp by draining a can of mangoes and pulsing in the blender until smooth. It is important to run this through a sieve to remove the mango strands. (You can also buy cans of mango puree in some stores.) You want to make about 1/2 cup of sieved pulp in the end.
  2. In a clean food processor, process the tofu and cream cheeses until fluffy and smooth. Add the remaining ingredients and whirl until smooth, for another 1-2 minutes.
  3. Pour this mixture into the cooled shell and bake for about 1 hour. The edges will be brown but the middle will still be a little soft. Turn off the oven and leave the cheezecake in for another 30 minutes with the door closed.
  4. Remove from oven and let cool on a wire rack. Cover and refrigerate overnight. When ready to serve, remove the ring and decorate as desired. I used some coconut whipped cream topped with some thin slices of fresh mango and some grated orange rind. Enjoy!
Recipe Notes

Have some frozen slices on hand to share with special friends who drop by!

MangoOrangeCheezeCake - MangoOrangeCheezeCake_4469