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Raw Vegan Mango Cheesecake

Yields5 ServingsPrep Time6 hrsTotal Time6 hrs

Raw Vegan Mango Cheesecake

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
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!

Nutrition Facts

Serving Size 1

Servings 5