Dairy-free Mango Cheesecake Recipe
(gluten-free, dairy-free, sugar-free, grain-free, egg-free)
I have such strong childhood memories of my mom making her strawberry cheesecake as a dessert for her dinner parties. It was a recipe she got from her sister and I can literally taste it in my mouth as I type this! Obviously it was loaded with dairy and sugar so its off the menu for Mila and I. But when you have a craving for cheesecake, or you want a showstopper dessert for a dinner party or Christmas feast, then a raw, vegan cheesecake is what you are looking for! It has the same “wow” factor when you look at it and the same melt-in-your mouth, creamy taste – without the dairy! In fact, its nutrient-dense and could be served as a complete meal on its own 🙂
These cheesecakes are so versatile in terms of flavour – you can choose any of your favourite fruit for the main flavour. My first-ever vegan cheesecake was a blueberry one – for my sister-in-law soon after she had been diagnosed with cancer and was following a sugar-free, dairy-free and gluten-free diet. That one was followed by an orange and chocolate layered one for our Christmas dessert (made with raw cacao – oh so good!)
Mangoes are in season now in South Africa and Mila and I can’t seem to get enough of them! So this year, we are having a Mango Cheesecake.
And, since this cheesecake is kept in the freezer – you can make it today and have it ready and waiting for Christmas Day!
FOR THE BASE:
FOR THE FILLING:
Decorated with dehydrated mango strips and desiccated coconut.
You can replace the mango with strawberries, cherries, raspberries, peaches or blueberries.
The turmeric in the above recipe is used as food colouring to add to the yellow colour – so if you are using a different fruit as the main flavour, you can omit the turmeric.
If you are making strawberry or raspberry cheesecake, you may want to add 1 ½ teaspoons of beetroot juice as red food colouring.