recipes

Raw Mango Cheesecake

Raw Mango Cheesecake | Well and Full | #raw #vegan #recipe

Happy June, everyone! If we were all in elementary school still, this would mean that it’s almost summer vacation. I remember that time of year when I was young so vividly – it would become unbearably hot in the un-air-conditioned classrooms, but no one caredย because when it hit 3:00, we’d all go to each others’ swimming pools. Then, at my school, we’d have the end-of-year Day of Fun, where we’d play games as a class and win prizes and throw water balloons and all that nonsense.

I remember this one time, when I was about 6 or 7 or so, my mom took my sister and I strawberry picking at 7:00 AM before the school bus came at 8:00. I don’t know why this memory sticks out so vividly in my head, but I remember thinking how cool it was that we got to go somewhere before school. And that the strawberry farm was actually open soย early! But it was so wonderful – picking strawberries with my mom and sister in the early hours of the morning, with a cool, strawberry-scented breeze wafting through the fields. It was magical.

Today’s recipe is one that I created and tested in the spring, but wanted to save for the summer months so you could take advantage of the seasonal berries. It doesn’t get fresher than this – a cool, raw mango cheesecake with a buckwheat date crust, topped with strawberries, blueberries, raspberries and blackberries. The perfect homage to summer.

Raw Mango Cheesecake | Well and Full | #raw #vegan #recipeRaw Mango Cheesecake | Well and Full | #raw #vegan #recipeRaw Mango Cheesecake | Well and Full | #raw #vegan #recipe

Raw Mango Cheesecake | Well and Full | #raw #vegan #recipe
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Raw Mango Cheesecake

You won't believe this raw mango cheesecake is vegan AND healthy - it's ridiculously creamy, decadent, and delicious!
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Crust

  • 1/2 Cup Walnuts
  • 1/3 Cup Raw Buckwheat Groats
  • 6 Medjool Dates
  • 1 Tbs Raw Agave Nectar

Cheesecake

  • 1 1/2 Cups Raw Cashews soaked overnight
  • 1 Cup Fresh Mango Chopped
  • 1/4 Cup Raw Agave Nectar
  • 1 Tbs Raw Coconut Oil
  • Pinch Turmeric for color, optional

Toppings

  • Fresh Berries I used strawberries, blueberries, blackberries, and raspberries

Instructions

Crust

  1. In a food processor, combine walnuts and buckwheat groats and process until a fine meal is formed.
  2. Then, add in medjool dates and agave, processing until a sticky ball of dough is formed.
  3. In a 6" springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.

Cheesecake

  1. In a blender, combine all ingredients and blend until smooth and creamy.
  2. Pour cheesecake mixture over crust and let settle.
  3. Set cheesecake in the freezer for six hours, or overnight.

To Serve

  1. Once cheesecake has set and hardened, top it with any fresh berries you like. From here you can either freeze the cheesecake for a little longer so the berries will be frozen, or serve immediately so the berries are soft (which is what I did).
  2. Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!

Recipe Notes

If you don't have a 6" pan, try making smaller cheesecakes using cupcake liners and a cupcake pan. Just portion out the crust in cupcake liners, and pour the cheesecake mixture over them evenly.

Raw Mango Cheesecake | Well and Full | #raw #vegan #recipeRaw Mango Cheesecake | Well and Full | #raw #vegan #recipe

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17 Comments

  • Reply
    valentina | sweet kabocha
    June 2, 2016 at 9:36 am

    You’re so lucky to have those farms where you can go and pick your own fruit, it’s something we don’t have in Italy!
    Anyway, I love so much cheesecake, in any form – baked, tofu-based or raw!

    • Reply
      Sarah
      June 2, 2016 at 5:18 pm

      Me too! Thanks Valentina! :D

  • Reply
    dixya | food, pleasure, and health
    June 2, 2016 at 9:58 am

    i miss school primarily for 3-long months of doing nothing during summer..

    • Reply
      Sarah
      June 2, 2016 at 5:19 pm

      Oh goodness me too… that was one of the best parts of being that young!

  • Reply
    Abby @ Heart of a Baker
    June 2, 2016 at 10:29 am

    Oh I SO wish for the days of pools and summer breaks, we need those as adults too!

    • Reply
      Sarah
      June 2, 2016 at 5:20 pm

      We do!! ;)

  • Reply
    Katrina
    June 2, 2016 at 11:52 am

    This cake is stunning! I am DEFINITELY trying it!

    • Reply
      Sarah
      June 2, 2016 at 5:21 pm

      Thanks Katrina!! :D

  • Reply
    Natalie | Feasting on Fruit
    June 2, 2016 at 9:55 pm

    You rebel going berry picking BEFORE school!! :o Hahaha! I would feel really cool doing that too, that’s like halfway to skipping class completely lol! The end of the year time is something I do miss a little, it was so exciting especially in elementary school. But I have cheesecake to be excited about now! Seriously all the best flavors of summer in one slice <3

    • Reply
      Sarah
      June 3, 2016 at 10:25 am

      Hahaha I know I’m SUCH a rebel ;) LOL! Thanks Natalie :)

  • Reply
    Thalia @ butter and brioche
    June 3, 2016 at 5:52 pm

    I’ve never made a raw dessert before. But I love eating them! Thanks for the inspiration. I’ve been thinking about going Vegan for the month – so I’m so inspired to try out a little raw dessert like this!

    • Reply
      Sarah
      June 4, 2016 at 8:32 pm

      You should definitely try it!! Vegan baking is so awesome too, you can always lick the spoon with no worries ;)

  • Reply
    Emilie @ Emilie Eats
    June 5, 2016 at 12:49 pm

    This is SUCH a dreamy cake! I’ve been craving mangoes like no other lately – I think it’s the summer big biting me! A slice of this cake would be perfect to enjoy on a hot day.

    • Reply
      Sarah
      June 5, 2016 at 1:22 pm

      Thanks Emilie!! :D

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