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.
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 addingsome 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.
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.
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:
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.