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Mango Ice Cream Cheesecake with Biscoff Crust
  • Serves 8 persons
  • Clock 45 minutes
  • Coconut Rum Punch

A cheesecake? Made with ice cream? That’s also vegan?! Yep, that’s right! We’ve whizzed up our delicious vegan Coconut Rum Punch ice cream with silky vegan cream cheese, mango & lime to create this outrageously delicious dessert. Oh, the base is made from crunchy caramelised biscuits by Biscoff… it just gets better!

Ingredients

For the base:

  • 300g lotus biscoff biscuits 
  • 100g coconut oil or vegan spread

For the ice cream cheesecake:

  • 400g dairy free cream cheese
  • 100g icing sugar
  • 4 mangos
  • 450g LiQ Coconut Rum Punch ice cream
  • 1 lime for juice
  • Handful toasted coconut flakes
This is how you make it
  1. Melt the coconut oil and blitz lotus biscuits to a fine crumb in food processor
  2. Pour the lotus crumbs into a mixing bowl with the coconut oil and combine 
  3. Press the biscuit into the base of a loose bottom 20cm cake tin & leave in the freezer for 30 minutes to harden.

For the ice cream cheesecake:

  1. Remove the LiQ Coconut Rum Punch ice cream from the freezer to soften very slightly. 
  2. Add the vegan cream cheese to the bowl of an electric mixer and whisk until soft. Add the icing sugar and combine.
  3. Add the ice cream and whisk until thick, but still frozen.
  4. Peel & slice up the mango. Add to a blender with the lime juice and blitz until smooth to create your coulis. If needed, add a little bit of water.
  5. Remove the cake tin from the freezer and pour the cheesecake mixture over the base.
  6. Add around 5 or 6 neat spoonfuls of the coulis to your cream cheese mixture, leaving space in between them. Set the rest of the coulis aside for serving. Using a knife, create a beautiful marbled effect between coulis & the cream cheese. Cover the cheesecake & place in the freezer for at least 8 hours, preferably overnight.
  7. Remove cheesecake from the freezer and let it stand for 10 minutes before removing from the tin. Once removed, the cheesecake will be quite hard, so allow to soften for around 30 minutes or until soft enough to slice (keep an eye on it, don’t allow to melt!)

To serve, slice and pour the mango coulis you prepared earlier over the top. Finally sprinkle with toasted coconut flakes. Voila!