Dairy-Free Mango Cheesecake

• FOR THE CRUST:
• 7 ounces, weight All-purpose Gluten-free Flour
• 1/4 cups Cocoa Powder
• 1/8 teaspoons Pure Stevia Extract Powder
• 4 ounces, weight Vegan Butter
• FOR THE CHEESECAKE FILLING:
• 1 envelope Knox Unflavored Gelatin
• 2 Tablespoons Warm Water
• 10 ounces, weight Soft Tofu
• 3/4 cups Unsweetened Coconut Cream
• 6 ounces, weight Non-dairy Yogurt
• 1/4 teaspoons Pure Stevia Extract Powder
• 1 Large Ripe Mango, Peeled And Pitted
• FOR THE CHOCOLATE GLAZE:
• 1 ounce, weight Unsweetened Chocolate
• 1/2 Tablespoons Agave Nectar
• 1 Tablespoon Non-dairy Milk
• 15 Raspberries, For Garnish

1. 1. Preheat oven at 350u0b0F. Lightly spray a springform baking pan with oil.
2. 2. Mix all crust ingredients in a mixing bowl. Put mixture in the bottom of the springform pan, and gently press down on mixture, using your fingers and palm, until mixture is spread to a nice even layer at bottom of pan. Bake for 10 minutes.
3. 3. Meanwhile, combine all cheesecake filling ingredients in a blender, and blend until smooth.
4. 4. Take the springform pan out of the oven and let it cool for 5 minutes before pouring in cheesecake filling.
5. 5. Refrigerate cheesecake for at least 2 hours or until filling is firm.
6. 6. For the glaze, melt chocolate in a double boiler or in microwave. Be careful not to burn the chocolate! Add nectar agave and non-dairy milk. Combine well and let it cool for 5 minutes before serving.
7. 7. Drizzle a desired amount of chocolate glaze on top of chilled cheesecake. Garnish with raspberries. Serve immediately.
8. Note: Instead of using gelatin, use 2 tablespoons agar powder and 2 tablespoons boiled water for 100% vegan option if desired.

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Taken from tastykitchen.com/recipes/desserts/dairy-free-mango-cheesecake/ (may not work)