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 cared 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 so 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.

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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 minutes

Total Time 15 minutes 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

• In a food processor, combine walnuts and buckwheat groats and process until a meal is formed.
• Then, add in medjool dates and agave, processing until a sticky ball of dough is formed.
• 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

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

To Serve

• 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).
• 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!

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.

Song of the Day:

The Jack Pine – Hem

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)