Vegan Lime, Mango & Ginger Cheesecake

Hi folks

Having kids with allergies there is no doubt that desert is the hardest thing to cater for. In our house we have kids that are anaphylactic to eggs, nuts, dairy and kiwifruit so you get pretty good and changing and adapting recipes. This is one that you will need to plan ahead for as you have to make your own condensed milk the day before, unless you can have dairy in which case you can just use a can. The other thing I must mention is this recipe is done using a thermomix, it makes allergy life a lot easier. Also while we have serious allergies our children are safe to eat products that on the label state “may contain traces” of their allergens, as long as its not an actual ingredient. Please double check all ingredients to ensure they are safe for your family if you are dealing with allergies. You can make this as one big cheese cake or little bite size ones.

Dairy Free Condensed Milk (credit Thermomix Diaries)


800ml Coconut

320g Sugar


Place ingredients in bowl and cook for 40 minutes/varoma/speed 4/MC off but strainer over the top of the lid

This makes about 500g and needs to be cooled before use so I usually make it a day or two before I need it

Lime Mango & Ginger Cheesecake (converted from Lime & Mango Cheesecake on recipe community)


250g of Arnotts Gingernuts

75g of your safe butter (we use tablelands dairy free spread)

500g Tofutti (soy cream cheese)

400g Dairy free condensed milk (as per recipe above)

125g Caster sugar

2.5 Tbs Gelatine powder

Juice of 2 limes and the rind of 1 lime

2 Mangos

1tsp Vanilla essence


Place butter in thermomix and melt on 100 for 2 minutes on speed 1. Add gingernut’s and mill for 5 seconds on speed 7. Scrape down sides with spatula and mix again for 5 seconds on speed 7. Spread biscuit base into a 24cm spring form pan and press down firmly. Refrigerate while you make the filling.

To make filling dissolve gelatine powder in 100ml of boiling water and set aside. Add tofutti, condensed milk, lime juice and rind, caster sugar, vanilla essence and flesh of 2 mangos to Thermomix. Now add the dissolved gelatine. Blend for 30 seconds on speed 7. Check that mix is smooth and pour onto biscuit base. Cover with cling wrap and refrigerate for 4 hours.

You can adapt the recipe and add other fruit or ingredients, for example you can use a plain sweet biscuit for the base and raspberries to make a raspberry cheesecake.




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