Lime Mango & Ginger Cheesecake (Vegan)

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 Recipe

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.