Comments on: Vegan Mango Cheesecake (No-bake)

By: Dora

Dora — Tue, 20 Dec 2022 17:58:12 +0000

Hi! I’m curious to try this.. but I want to use macadamia nuts as opposed to cashew. You haven’t mention anywhere the difference that might lend to making these vegan cheesecakes, if at all. Did you find there was a difference?

Thanks!

By: Jo

Jo — Wed, 31 Aug 2022 03:13:41 +0000

Wow, I’ve made this twice for 2 separate special occasions and it always surprises others that this is completely vegan. Both times I’ve made this with tofu (medium firm instead of silken because it seems to hold better) due to nut allergies in the family, and the texture is wonderful. I also made my own graham crackers for the base due to having a hard time finding vegan biscuits at my grocers. Thank you for sharing this lovely recipe, I thought I’d never be able to try a vegan cheesecake like this! I have one question though, would I be able to halve the recipe for a smaller sized cheesecake or would that ruin the proportions? TIA!

By: Amber Few

Amber Few — Wed, 16 Mar 2022 09:41:29 +0000

Hiya

I’m making this cheesecake for a high tea, how many days can I store this after it’s been made?

Many thanks!

By: Project Vegan Baking

Project Vegan Baking — Tue, 08 Jun 2021 16:36:47 +0000

In reply to Maham. oh no! Is the base + filling salvageable? Just freeze the cake and then scrape off any mistakes and try again!

By: Maham

Maham — Tue, 08 Jun 2021 15:59:39 +0000

I did a mistake and spoiled my whole cake.. I put jelly at the mixture without chilling it and my cake didn’t set..