Mango Jelly Cheesecake

3 fruity and festive vegan desserts

Baking made easy! Celebrate summer with your favourite cheesecake, dessert or slice. Leda’s biscuit range is free of gluten, dairy, egg and soy, making them a versatile, low-allergy and vegan treat the whole family can enjoy. Find Leda Gingernuts and Arrowroot biscuits in select Coles supermarkets.

Mango Jelly Cheesecake

Recipe / Leda

Makes: 8 slices

GF, VG

Note: This recipe requires an overnight preparation time.

=R1=

Fruity Coconut Mousse Shots

Fruity Coconut Mousse Shots

Fruity Coconut Mousse Shots

Recipe / Leda Nutrition

Makes: 6 individual desserts


GF, VG

=R2=

Strawberry Coconut Ice Cream Cake

Strawberry Coconut Ice Cream Cake

Strawberry Coconut Ice Cream Cake

Recipe / Leda Nutrition

Makes: 12 slices

GF, VG

=R3=

For more information visit ledanutrition.com

3 fruity and festive vegan desserts

By: The WellBeing Team

Celebrate summer with your favourite cheesecake, dessert or slice — let these 3 vegan recipes featuring Leda Gingernuts and Arrowroot biscuits inspire you!


Servings

Prep time

Cook time

Recipe


Ingredients

  • Crust
  • 205g packet Leda Arrowroot Biscuits
  • ½ cup coconut oil, melted
  • Filling
  • 3 x 270mL tins coconut milk
  • 1 cup cashews, soaked in water overnight
  • 3 tbsp rice malt syrup
  • Juice 2 lemons

  • 2 tsp vanilla extract
  • ½ cup coconut oil, melted
  • Mango Jelly
  • 1 cup water
  • ½ cup monk fruit sweetener
  • 2 tsp agar powder
  • 300g diced mango, fresh or frozen
  • 1 tbsp lemon juice

Method


  • Refrigerate the cans of coconut milk overnight to allow the milk to separate with the creamy layer on the top.
  • Cover the cashews with water in a small bowl and place in the refrigerator overnight.
  • Lightly grease a 20cm spring-form tin.
  • Blitz the Arrowroot Biscuits in a food processor until fine, then, while the processor is going, pour in the melted coconut oil, checking for consistency as you go.
  • Press the mixture into an even layer in the prepared tin.
  • Drain the cashews and place in the food processor.
  • The cans of coconut milk will have separated overnight. Scoop out just the cream and add it to the food processor.
  • Add the rice malt syrup, lemon juice and vanilla extract and process until smooth.
  • With the processor running, slowly add the melted coconut oil until thoroughly combined.
  • Pour the mixture over the crust and place in the freezer to freeze.
  • To make the mango jelly layer, boil 1 cup of water in a small saucepan then reduce to a light simmer.
  • Add the monk fruit sweetener and the agar powder, stirring continuously until both ingredients have dissolved.
  • Add the mango and lemon juice and remove from heat. Stir to combine and allow to cool slightly.
  • Remove cheesecake from freezer and pour the jelly mixture over the cake.
  • Set in the fridge until ready to serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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