Easter nest mango cheesecake

Easter is often too filled with non-vegan food, so get this cute cheesecake into your life.

Ingredients

For the cheesecake base

• 60g dairy free margarine
• 160g vegan digestive biscuits

For the topping

• 250g mango purée made from ripe mangoes
• 50g golden caster sugar
• 15g agar agar
• 255g vegan cream cheese such as Creamy Sheese, Violife Creamy
• 25g caster sugar
• 40ml soya cream

For the icing

• 1 tbsp juice of a can of chickpeas (aquafaba)
• 80g icing sugar
• 2 drops of lemon juice or vinegar
• 4-5 drops of yellow liquid vegan food colouring (or swap for powdered)

For the green margarine cream leaves decoration

• 100g vegetable margarine
• 20g icing sugar
• 4-5 drops of (ideally green) liquid vegan food colouring

Method

For the cheesecake base

1. Put the margarine in a small saucepan over a low heat and leave to melt.
2. Meanwhile, pulse the biscuits in a food processor or mix them as well as possible by hand.
3. Tip the ground biscuits into the melted margarine. Mix together.
4. Roll out about 2-3 mm thick between 2 sheets of baking parchemin.
5. Place in the fridge to firm up while you prepare the topping.

For the topping

1. In a large bowl, whisk together the creamy vegan cheese, caster sugar and soya cream.
2. Put the mango purée, sugar and agar agar in a small saucepan. Bring to the boil, stirring continuously.
3. Leave aside to cool down for a few minutes, add to the cream cheese mix.
4. Fold equally into 8 individual savarin moulds and transfer into the freezer, for 2 hours at least.
5. With a round cutter, same size as the savarin mould, cut the cheesecake base into 8 round shapes.
6. Unmold the cheesecakes and put on top of the base.

For the green margarine cream

1. Sift the icing sugar.
2. Whisk the sugar and margarine together.
3. Add the food colouring.
4. Apply over cheesecakes with a piping bag, making swirling leaves and curled lines.

For the icing

1. Sift the icing sugar.
2. Firmly beat all ingredients together, untill there's a smooth consistency. Pipe into various shapes onto the cheesecakes with a piping bag: stars, rosettes pearls. Experts can try a small bird.

Recipe by Danielle Maupertis at Free From Desserts.