HOUSE OF ASIA
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Vegan cold cheesecake with marjoram and mango
This light, fruity, cold cheesecake with a tropical twist is a delicious dessert perfect for celebrating special occasions or as an addition to an everyday meal. Thanks to the exclusive use of plant-based ingredients, the cheesecake is completely vegan, yet utterly delicious! Recipe by Edyta Dyduch.
Ingredients
Ingredients:
- 400 ml coconut milk 17-19% organic
- 170 gr passion fruit pulp
- 2 tablespoons agar agar
- 200 g oatmeal cookies
- 2 tablespoons of coconut oil
- 1 mango, diced
- 2 spoons of honey
- 200 g natural tofu, diced
On top:
- 170 gr passion fruit pulp
- A few mint leaves
- Favorite fruits
TIP: Instead of fresh mango you can use about 250 g mango pulp.
A method of preparing
- Place the cookies in a tall container and add the coconut oil. Blend until smooth and transfer to a 25 cm diameter baking tin. Press the mixture down to form a firm base, then refrigerate.
- Place the chopped mango, coconut milk, agar agar, honey, tofu, and 170g of passion fruit pulp in a bowl. Blend until smooth, then pour into a pot and heat over low heat. Cook for a few minutes, stirring constantly.
- Pour the hot mixture into the mold and leave to set.
- Garnish the cheesecake with passion fruit pulp, mint and your favorite fruit.
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15-30 minutes 
Fruits 
Thailand 
Rice