How To make Mango Pineapple Lime Cheesecake

MANGO CHEESECAKE | vegan, no bake, sugar, gluten and oil free

Easy to make, delicious and health vegan mango cheesecake. No need to bake, free from refines sugar, gluten and oil! Perfect!

Find me on instagram: @kristine.bergfelde :)


Ingredients for the base:
180 g dried apricots
150 g almond flour

Ingredients for the filling:
2 big mangos (800 g)
200 g soaked cashews
200 ml coconut milk, full fat
50 ml maple syrup
1 lemon juice and zest
3.5 tsp agar agar
100 ml water


Music:
Dj Quads:

Key Lime Cheesecake | Delicious Living with Katie Mae

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망고 판나코타 치즈케이크 만들기 : Mango Panna Cotta Cheesecake Recipe : マンゴーパンナコッタチーズケーキ | Cooking ASMR

망고 치즈케이크 안에 망고 과육을 넣은 판나코타가 숨어있는 노오븐 망고 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down belowa♡

망고 치즈케이크 안에 망고 과육을 넣은 판나코타가 숨어있는 노오븐 망고 치즈케이크를 만들었어요~
보들보들한 판나코타가 치즈케이크의 부드러움과 함께 어우러져 맛있더라구요~*^^*
윗면에는 망고 퓌레를 짜고 젓가락으로 저어 자연스러운 마블 무늬를 만들고 부순 말린 망고를 가장자리에 둘러 장식했어요~
노랑색의 망고가 맛있어 보이게 해주는 것 같아요~~
즐겁게 시청하세요~♬ Enjoy~

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▶틀 사이즈 Mold size : 15cm x 7cm

▶재료

_ 판나코타 _

판젤라틴 3g
우유 70g
생크림 70g
설탕 15g
바닐라익스트랙 3g
망고 70g

_ 망고 퓌레 _

망고 180g
레몬즙 10g
설탕 60g

_ 크러스트 _

부순 다이제쿠키 80g
녹인 무염버터 35g

_ 치즈케이크 _

크림치즈 200g
플레인요거트 40g
바닐라익스트랙 2g
레몬즙 5g
망고퓌레 140g
판젤라틴 4g
50% 휘핑한 생크림 120g

▶레시피
1. 판젤라틴을 찬물에 10분정도 불린다.
2. 우유, 생크림, 설탕을 냄비에 넣고 가장자리가 끓을때까지 가열하고 불에서 내린 뒤 바닐라익스트랙을 넣고 섞고 불린 판젤라틴을 넣고 섞는다.
3. 우유 혼합물을 살짝 식히고 망고 과육을 넣고 섞은 뒤 12cm 틀에 넣고 냉장실에서 1시간 정도 굳힌다.
4. 망고, 레몬즙, 설탕을 믹서기에 갈고 냄비에 넣고 살짝 걸쭉해질 때까지 끓인 뒤 식힌다.
5. 부순 다이제 쿠키에 녹인 무염버터를 넣고 섞고 15cm 틀 바닥에 넣고 꾹꾹 눌러 깔고 냉장실에 넣어 둔다.
6. 크림치즈를 부드럽게 풀고 플레인 요거트, 레몬즙, 바닐라익스트랙, 망고퓌레를 넣고 섞은 뒤 녹인 판젤라틴을 넣고 섞는다.
7. 50% 정도 휘핑한 생크림을 넣고 섞은 뒤 틀에 조금 붓고 굳은 판나코타를 올린다.
8. 남은 치즈케이크 반죽을 모두 붓고 위에 망고 퓌레를 짜고 젓가락으로 저어 마블 모양을 만든 뒤 냉장실에서 3시간 정도 굳힌다.

▶Ingredients

_ Panna Cotta _

3g Gelatin sheet (or Powdered gelatin)
70g Milk
70g Whipping cream
15g Sugar
3g Vanilla extract
70g Mango

_ Mango puree _

180g Mango
10g Lemon juice
60g Sugar

_ Crust _

80g Crushed Digestive cookie
35g Melted unsalted butter

_ Cheesecake _

200g Cream cheese
40g Plain Yogurt 
2g Vanilla extract
5g Lemon juice
140g Mango puree
4g Gelatin sheet (or Powdered gelatin)
120g Whipped cream (whipped up 50%)

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시청해주셔서 감사합니다~♥
Thank you for watching~

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My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.

No Bake Pineapple Cheesecake Recipe | Pineapple Cheesecake with Jelly | How To Make Pineapple Cake

No Bake Pineapple Cheesecake Recipe | Pineapple Cheesecake with Jelly | How To Make Pineapple Cake By Ham Tum Foods Recipes


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Pineapple and Mango No-Bake Cheesecake

Full recipe available at

Try this cooling dessert on a hot summer day. You don’t need sugar for this one. For the filling, make a creamy vanilla-flavored cheesecake sweetened with maple syrup. When mixing, use whipping cream, too, for a fluffier texture. For the topping use a refreshing mango and pineapple glaze.
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???? In This Video…
My Knife
My Knife
My Wok
Portable Gas Stove
My Blender
Coconut Cream
Almond Flour
Medjool Dates

???? Cameras Canon EOS 5D Mark IV
Canon EOS R5

Panasonic LUMIX GH5s


???? Lens
Canon EF 85mm f1.2L II USM

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PANASONIC LUMIX Professional 12-60mm


Mango Cheesecake

Ingredients
For Crust
1 cup almond flour or quick oat
1 1/4 cup walnut, pecan, almond or any nuts you have in your hand
10 large whole dates, remove seeds
1 tbsp agave nectar or maple syrup, optional
1/4 tsp salt

For Cheesecake
2 cups raw cashews, soaked in hot water for 1 hour
2 cups coconut cream, mostly the thick creamy part. If you're using in a can, place in a fridge over night & take only the solid part (same for coconut milk)
2 tsp vanilla extract
1/4 tsp salt
1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking)
Zest from 2 lemons
Fresh juice from 3 large lemons (approximately 1/2 cup)

For Mango Pure
5 to 6 Mangoes, peeled and cut into chunks (approximately 4 cups)
Coconut flakes, optional

Directions
Combine all ingredients for crust in a high-speed blender and blend until it looks like cookie dough. Transfer to a cheesecake mold or 8x8 baking sheet that is lined with parchment paper. Press with your hand or a flat bottom cup. Place in a freezer while making cheesecake portion.

Drain cashews and add into same blender along with rest of ingredient for cheesecake. Blend high speed until super smooth, about 1 minute. Pour cheesecake mixture on top of crust we made earlier. Tap to get rid of some bubbles. Place back to freezer for 6 hours. You can actually finish cheesecake here and enjoy it as plain cheesecake or add seasonal freshly cut fruits to your taste. So delicious! If you want to go extra, keep following next direction.

Add mango into a blender and blend until smooth. Pour over frozen cheesecake and place back to freezer until mango puree settles, about 6 hours. Top with more mango chunks and coconut flakes if you like. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving. Enjoy!