Jyoti's Organic Kitchen

Easy Indian inspired veggie, vegan and raw recipes for everyday living

Raw Mango Cheesecake

By

Raw Mango Cheesecake

This easy to prepare spectacular mango cheesecake is a cooling summer treat. It is raw, vegan, gluten free with no refined sugars and does not require any baking. With just 4 ingredients in the crust and 5 main ingredients in the filling this can be put together in minutes. Serve as is with a dollop of non-dairy cream or top with more fruit before serving.

Make this no-bake cheesecake today!

Steps

Prepare the nutty sweet crust by blending the almonds with the mejdool dates, medium shredded coconut powder and a pinch of Himalayan pink salt in your food processor. The mixture should be moist, sticky and start coming together barely.

Spread the mixture in the pie pan evenly to form the crust.

Crust

Prepare the filling by blending sweet and juicy mangoes with cashews, melted coconut oil, maple syrup, probiotics powder, saffron, cardamom powder and pinch of sea salt till smooth and creamy. Pour over the crust and place in freezer to firm up for a couple of hours. Thaw for 15 mins before slicing.

Cheesecake filling

Top with a dollop of non-dairy cream or fruit and serve. Polish off that slice!

Raw mango cheesecake

 

Raw Mango Cheesecake
 
Save Print
Prep time
Total time
 
This easy to prepare spectacular mango cheesecake is a cooling summer treat. It is raw, vegan, gluten free with no refined sugars and does not require any baking.
Author:
Recipe type: Raw Mango Cheesecake
Cuisine: Raw Dessert
Serves: 6 pieces
Ingredients
  • Ingredients (all organic)
  • For the crust:
  • 1 cup almonds
  • 12 mejdool dates
  • ½ cup medium shredded coconut powder
  • pinch of Himalayan pink salt
  • For the filling:
  • ¾ cup cashews (soaked overnite in water)
  • ½ cup melted coconut oil
  • 1 mango, sliced
  • 2 tbsp maple syrup
  • 1 tsp probiotic powder
  • 4 green cardamom pods, seeds powdered
  • pinch of saffron
  • pinch of Himalayan pink salt
Instructions
  1. For the crust:
  2. Blend the almonds, dates, coconut and sea salt in a food processor.The mixture should be moist, sticky and start coming together barely.
  3. Spread the mixture in the pie pan evenly to form the crust.
  4. For the filling:
  5. Prepare the filling by blending sweet and juicy mangoes with cashews, melted coconut oil, maple syrup, probiotics powder, saffron, cardamom powder and pinch of sea salt till smooth and creamy.
  6. Pour over the crust and place in freezer to firm up for a couple of hours. Thaw for 15 mins before slicing.
  7. Serve with a dollop of non-dairy cream or with more fruit on top.