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Home Raw vegan mango cheesecake

Raw vegan mango cheesecake

Recipes Vegan Desserts

Everyone needs cheat days; days when you can relax and indulge. But what about a cheat day where you don't actually have to feel guilty? With this raw vegan mango cheesecake without sugar you can enjoy a delicious little tart made only from wholesome ingredients. You can store the whole cake in the freezer and thaw it about 30–60 minutes before you want to eat it and make the mango sauce. That way you always have a healthy 'cheat meal' in the freezer for when you're really craving something.

Recipe

Raw vegan mango cheesecake

This recipe is vegan, as the title says. The light cheesecake layer is partly made from cashews. And it really tastes like cheesecake!

Course	Dessert
Kitchen	Dutch
Servings	4 mini cheesecakes

Preparation time

Preparation time	20 min
Stiffen up min.	30-60 min
Cooling time	30 min
Total	4 hours 50 min

Equipment

Food processor
Mixing bowl
Serving ring or springform pan
Saucepan
Foil

Ingredients

7 Medjoul dates
75 g desiccated coconut
150 g unsalted, soaked cashews
40 g coconut oil
50 ml water
25 g coconut blossom sugar
2 teaspoons vanilla extract
juice of 1 lemon
pinch of salt
250 g mango
3 Medjoul dates

Raw vegan mango cheesecake

Soak the cashews in water for at least 4 hours; they need to soften.
Place 7 pitted Medjoul dates and the desiccated coconut in a food processor and blend until fine. Use a serving ring or small springform tins if you have them, and press a base of the date-coconut mixture into them. Press down firmly.
Then add the cashews to the food processor and blend until smooth. Meanwhile, melt the coconut oil. Spoon the cashew mixture into a bowl and mix well with the remaining ingredients for the cheesecake layer.
Now put this mixture into the mini springform and make this layer a little thicker; you have enough.
Wrap the bases in some foil and place them in the freezer to firm up. You can easily store the bases for 2–3 weeks in the freezer. Remove them 30–60 minutes before serving.
For the mango layer you need 250 g mango — frozen mango works fine. If using frozen mango, put it in a small saucepan to soften. If you use fresh mango, cut it into pieces and put it, together with the three pitted dates, in the food processor. Blend until smooth and then spread the mango layer over the cheesecake (if you warmed the mango, let the mixture cool in the fridge first). Finish with a few fresh raspberries or other fruit.

Cooking mode Prevents your screen from going to sleep

This raw vegan mango cheesecake is a delightfully fresh and healthy dessert without dairy or refined sugars. By soaking the cashews well you achieve a creamy, smooth cheesecake layer that no one will believe contains no cream cheese.

You can make the cheesecakes ahead of time and store them in the freezer for up to 2 to 3 weeks. Remove them well before serving and garnish with fresh fruit for a beautiful presentation.

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