I am a huge fan of #raw #vegan #cheesecakes - whether you are vegan or not. They have all the fruity yumminess of cheescakes without the #gut triggering dairy or gluten. These cheesecakes are so easy to make and totally versatile, you can get creative and swap in different #nuts as ingredients for the base and also use different #fruit flavours eg #blueberry for that beautiful deep purple colour. This one is one of my fave summer #mango flavours.
Soaking the nuts is a great tip - soaking nuts helps to remove those anti-nutrients known as phytates which makes them easier to digest and less interfering with mineral absorption and is a great practise to get into the habit of - so easy to do as you can just soak them the night before ready for use (or for nibble as a snack :).
Prep time: 20 mins Freeze time: 2 hours Serves 10
INGREDIENTS Vegan Cheesecake Crust
12 Pitted Mejdool Dates (soaked for 12 hours and drained)
25 gr (1/3 cup) Desiccated Coconut
80 ml (1/3 cup) Coconut Oil, melted
130 gr (1 cup) Hazelnuts (soaked for 12 hours and drained)
70 gr (1/2 cup) Almonds (soaked for 12 hours and drained)
pinch of sea salt
Dairy-Free Mango Cream
450 gr (15 oz) Frozen Mango
400 ml Coconut Cream (1 can)
350 gr (2 cups) Cashews (soaked for 12 hours and drained)
1 Lemon, Juiced
2 tbsp. Coconut Oil, melted
6 Pitted Mejdool Dates (soaked for 12 hours and drained)
pinch of sea salt
Mango Glaze
60 gr (1,5 oz) Frozen Mango
60 ml (1/4 cup) Water
1/4 teasp. Agar Agar Powder
Berries/dessicated coconut flakes/mango chunks for topping
METHOD
The night before making this cake (or at least 5h prior), place the Pitted Dates and Raw Cashews in two separate bowls and cover with water. Leave to soak until ready to use, then drain well to remove most of the water. Also do the same with the hazlenuts/almonds and dates for the crust in 2 separate bowls.
Vegan Cheesecake Crust
Place the Soaked Pitted Dates, Desiccated Coconut, Hazelnuts, Almonds, melted Coconut Oil in the bowl of your food processor. Pulse until all the ingredients are blended together and it resembles a thick paste. Dont over process so it becomes too fine - we want the crust to have a crunch to it.
Press the crust on the bottom of a Springform Pan lightly greased. Use the bottom of a cup to evenly pack the dough. Place in the freezer to set for about 30 minutes whilst you make the other sections of the cake.
Dairy-Free Mango Cream
Place the Mangoes, Coconut Cream, Lemon Juice, Soaked Cashews, melted Coconut Oil, Pitted Dates in your blender - I love to use my vitamix that makes it super creamy. Process until completely smooth and creamy - it could take a few minutes. Adjust sweet/ sour level to taste. I never add any extra sweetener as the mangoes and dates are sweet enough but if you feel you need i suggest erythritol or stevia.
Pour the Mango Cream over the cold Cheesecake Crust. Tap the Pan on your bench to remove any air bubbles, then place back in the freezer for a couple of hours, or until completely hard and set.
Mango Glaze
Blend the Mango and Water in vitamix or any blender until completely smooth.
Transfer into a small pot and bring to a boil. Add the Agar Agar Powder and whisk for a couple of minutes. Remove from the heat and directly pour into the squeeze bottle if you'd like to decorate the cake - or entirely over the cheesecake. Place back into the freezer.
To finish decorate
To Serve
The Mango Cheesecake will be very hard when just out of the freezer; make sure to transfer it into the fridge at least a couple of hours before serving.
To serve: decorate with mango chunks, fresh berries, sprig of mint, dessicated coconut flakes.
If you have cake leftovers, I always slice them and store in freezer to serve anytime you fancy a healthy dessert.
