Raw Vegan Mango Cheesecake
Recipes

Raw Vegan Mango Cheesecake

Hello Everyone..!! Finally, its sunny and warmer days are back after long winter. The temperature is rising. and peak summer will soon arrive in Canada.   I thought of making this little special with Raw Vegan Mango Cheesecake.

This Raw Vegan Mango Cheesecake is too simple to make, bit refreshing and rich in mango flavor. So if you are an ardent mango lover like me,  believe me, you will definitely be going to fall in love with this cheesecake. Raw and vegan cheesecakes are one of the best recipes because they are not only versatile but also super delicious. It doesn’t matter at all that whether you are vegan or not this cheesecake is just a perfect treat for all.

Raw Vegan Mango Cheesecake
Raw Vegan Mango Cheesecake

So before we start it is important to know that, this cheesecake is raw and vegan. You will be happy to know that it is also healthy, oil free, gluten free, grain free, plant-based and naturally sweetened. No artificial sweetener, no eggs, no cheese are added in the recipe.

How to make cheesecake?

The process of making raw cheesecake is so easy and experimental. That’s everyone has their own way to make the cheesecake.

First, you need to make the cheesecake crust by adding some nuts and dates in the food processor or a high power blender.  Grind the nuts then add dates and grind until the mixture come together. For this Mango Cheesecake crust, I have used raw almonds, pistachio and Medjool dates. I am not adding any oil if you want you can add a teaspoon of coconut oil as per your taste and preference.

Then place the mixture in a cake tin and press it down with the help of hands or with the base of any metal container or jar. Place the cake tin in a refrigerator for 15-20 mins to settle down. Meanwhile, let’s prepare the second layer of the cheesecake.

Raw Vegan Mango Cheesecake
Raw Vegan Mango Cheesecake

So,  to make the next layer of the cheesecake you need to plan ahead and soak some cashew overnight in water or at least for 4-5 hours before. This will allow cashews to become super soft and creamy.

Now add the soaked cashews, freshly chopped mango, soy milk, maple syrup (instead of refined sugar), fresh lime juice, and natural vanilla extract in the blender jar and blend it properly. Pour the batter on top of the crust we prepared earlier and freeze it for a couple of hours until it gets to settle down to form an even surface.

Raw Vegan Mango Cheesecake
Raw Vegan Mango Cheesecake

It is now time to make a purely mango-made top layer of the cake. In a high-speed blender or mixer, add some freshly chopped mangoes along with milk. Place the pasta in a purée and place it on top of the cheesecake for a few hours till it gets settled down.

The final element of this recipe consists of adding leftover mangoes, blueberries and some minting leaves for garnishing.

If you like this recipe do let me know in the comments below and check:

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Easy and decent recipe of Raw Vegan Mango Cheesecake. This cheesecake is completely oil-free, Grain-free, plant-based, healthy and have creamy, smooth texture with a flavor of fresh mangoes. This cheesecake is perfect of this summers.  

AuthorPalak SakiCategory, DifficultyIntermediate

Raw Vegan Mango Cheesecake

Yields5 Servings
Prep Time6 hrsTotal Time6 hrs

Ingredients:-

Almond Pistachio Crust
 1 cup Raw Almonds
  cup Unsalted Pistachio
 56 Medjool Dates
First Layer of Cheesecake
 ½ cup Cashews soaked in water 4-5 hrs. and drained
 1 tbsp Lemon Juice
 1 tsp Vanilla Extract
 1 cup Chopped Mangoes
 2 tbsp Maple Syrup or any sweetener of your choice
  cup Soy Milk or milk of your choice
Top Layer of Cheesecake
 ¾ cup Fresh Mango Puree
 1 tbsp Maple Syrup
 ¼ tsp Turmeric
Garnishing
 ½ cup Chopped Mangoes
 Some Blueberries
 Mint Leaves

Directions:-

Almond Pistachio Crust
1

Place almonds in a food processor or in a high power blender and grind then add pistachio and dates, grind until that holds together or get a sticky little bit.

2

Press the dough in a cake tin with the hands or with back on a glass at the bottom. Place it in a freezer for about 20 mins. to set.

First Layer of Cheesecake
3

Take your soaked cashews and drain them. Add all of the cheesecake ingredients of the first layer into a blender or Food Processor. Blend until you have a smooth texture.

4

Pour the mixture on top of crust and place again into a freezer for about 2-3 hours or until it set.

Top Layer of Cheesecake
5

Add turmeric and maple syrup into a mango puree. Mix well

6

Pour it on top of cheesecake smooth the top. Cover it and place again in a freezer for another 3-4 hours.

7

Add chopped mangoes, blueberries and mint leave in center.

8

Before serving to allow the cheesecake to set outside the freezer for about 10-15 minutes. Slice and enjoy!

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Raw Vegan Mango Cheesecake
Raw Vegan Mango Cheesecake

 

Did you make this recipe?

Tag @palaksaki on Instagram and hashtag it #palaksaki

 

 

Ingredients

Almond Pistachio Crust
 1 cup Raw Almonds
  cup Unsalted Pistachio
 56 Medjool Dates
First Layer of Cheesecake
 ½ cup Cashews soaked in water 4-5 hrs. and drained
 1 tbsp Lemon Juice
 1 tsp Vanilla Extract
 1 cup Chopped Mangoes
 2 tbsp Maple Syrup or any sweetener of your choice
  cup Soy Milk or milk of your choice
Top Layer of Cheesecake
 ¾ cup Fresh Mango Puree
 1 tbsp Maple Syrup
 ¼ tsp Turmeric
Garnishing
 ½ cup Chopped Mangoes
 Some Blueberries
 Mint Leaves

Directions

Almond Pistachio Crust
1

Place almonds in a food processor or in a high power blender and grind then add pistachio and dates, grind until that holds together or get a sticky little bit.

2

Press the dough in a cake tin with the hands or with back on a glass at the bottom. Place it in a freezer for about 20 mins. to set.

First Layer of Cheesecake
3

Take your soaked cashews and drain them. Add all of the cheesecake ingredients of the first layer into a blender or Food Processor. Blend until you have a smooth texture.

4

Pour the mixture on top of crust and place again into a freezer for about 2-3 hours or until it set.

Top Layer of Cheesecake
5

Add turmeric and maple syrup into a mango puree. Mix well

6

Pour it on top of cheesecake smooth the top. Cover it and place again in a freezer for another 3-4 hours.

7

Add chopped mangoes, blueberries and mint leave in center.

8

Before serving to allow the cheesecake to set outside the freezer for about 10-15 minutes. Slice and enjoy!

Raw Vegan Mango Cheesecake

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