Mango-Lime Cheesecake

Cheesecake is an incredibly fattening dessert. But don't end your relationship with it just yet. Instead, make it with tofu and enjoy the same creamy flavor guilt-free. Julia Collin Davison from America's Test Kitchen ensures that the light texture of tofu makes for a fluffy and decadent cheesecake. She recommends using three cups of tofu for every four cups of cream cheese for best results.

Recipe modified from Connoisseurus Veg

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2 cups Vegan graham cracker crumbs
1/2 cup Melted coconut oil (or vegan margarine)
1 cup Sugar
1/2 cups Raw cashews (soaked in water 4-8 hours and drained)
1 cup Silken tofu
1/2 cup Coconut milk
1 tbsp Lemon juice
1 tbsp Cornstarch
1 tsp Vanilla extract
2 cups Diced mango
1/4 cup Lime juice
1/4 cup Water
2 tsp Lime zest

Preheat oven to 400°F.

To make the graham cracker crust, mix together the graham crackers, coconut oil, and 1/4 cup sugar in a bowl. Press crust into the bottom of a 9-inch spring form pan. Bake until lightly browned (about eight minutes) and cool.

Once the crust has been baked, lower the oven temperature to 350°F.

To make the cheesecake, blend cashews in a food processor until they form into a paste. Add tofu, coconut milk, 1/2 cup sugar, lemon juice, cornstarch, and vanilla extract into the processor and blend until smooth.

Pour cheesecake mixture over the cooled crust. Bake for 40 minutes and then cool.

To make the mango-lime topping, add mangos, 1/4 cup sugar, lime juice, lime zest, and water into a pan over medium heat. Once mixture begins to simmer, lower the heat and stir occasionally until the ingredients are the consistency of syrup (about 20 minutes). Cool topping.

Pour cooled topping on top of cooled cheesecake and spread evenly. Refrigerate for an hour or more and then serve.