Dairy-free Mango Cheesecake
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 🙂
Equipment
- 3 soaking bowls
- blender / food processor
- cake tin
Ingredients
The Crust
- 1 cup raw almonds soaked for 2 hours
- 1 cup raw walnuts, or pecan nuts soaked for 2 hours
- 1 tbsp desert salt for soaking the nuts
- 1/2 cup dates pitted and soaked for 2 hours
- 2 tsp lemon juice freshly squeezed
- 1 vanilla pod seeds of, or 1 tsp vanilla extract
- 1/4 tsp desert salt additional to above
- 1 tbsp coconut oil melted
The Filling
- 3 cups raw cashew nuts soaked for 2 hours
- 1 cup coconut oil melted
- 1/2 cup coconut milk
- 1/2 cup lemon juice freshly squeezed
- 1/2 cup raw honey
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 2 cups mango flesh from very ripe mangoes
- 1 1/2 tsp turmeric powder optional – for extra yellow colour
Instructions
- You will need 3 medium sized bowls for the soaking.
- In the first one, place the cashew nuts – cover with water and 1/2 tbsp salt and set aside.
- In the second bowl, place the almonds and the walnuts / pecan nuts. Add ½ tbsp. salt, cover with water and leave to soak for 2 hours.
- Place the dates in the third bowl, cover with water and leave to soak for 2 hours.
- After the 2-hour soaking time, drain and rinse the almonds and walnuts / pecan nuts.
- Place them in a food processor/blender and blend until they are well chopped and have a crumble-like texture.
- With the motor of the food processor running, add the dates, lemon juice, vanilla, salt and coconut oil.
- Blend until finely chopped and well combined – the mixture should pull up into a nut “dough-ball”.
- Scoop the mixture into a 22cm springform cake tin. Spread it evenly and then press it down with your fingers (you may need to wet your hands so the mixture does not stick to them).
- Place the cake tin in the freezer to set while you make the filling.
- Drain the cashew nuts and pour them into a blender.
- Add all the remaining filling ingredients and blend until smooth and creamy.
- Remove the base from the freezer and pour the filling on top.
- Return the cheesecake to the freezer to set overnight.
- Half an hour before serving the cheesecake remove it from the cake tin and allow it to soften slightly. You can now add whatever decorations you have in mind. If there are any leftovers, they can be stored in the freezer.