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.
Raw Mango Cheesecake
- 1/2 Cup Walnuts
- 1/3 Cup Raw Buckwheat Groats
- 6 Medjool Dates
- 1 Tbs Raw Agave Nectar
- 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
- Fresh Berries I used strawberries, blueberries, blackberries, and raspberries
- 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.
- 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.
- 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!
Song of the Day:
The Jack Pine – Hem
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 :)
valentina | sweet kabochaJune 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!
SarahJune 2, 2016 at 5:18 pm
Me too! Thanks Valentina! :D
dixya | food, pleasure, and healthJune 2, 2016 at 9:58 am
i miss school primarily for 3-long months of doing nothing during summer..
SarahJune 2, 2016 at 5:19 pm
Oh goodness me too… that was one of the best parts of being that young!
Abby @ Heart of a BakerJune 2, 2016 at 10:29 am
Oh I SO wish for the days of pools and summer breaks, we need those as adults too!
SarahJune 2, 2016 at 5:20 pm
We do!! ;)
KatrinaJune 2, 2016 at 11:52 am
This cake is stunning! I am DEFINITELY trying it!
SarahJune 2, 2016 at 5:21 pm
Thanks Katrina!! :D
Natalie | Feasting on FruitJune 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
SarahJune 3, 2016 at 10:25 am
Hahaha I know I’m SUCH a rebel ;) LOL! Thanks Natalie :)
Thalia @ butter and briocheJune 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!
SarahJune 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 ;)
Emilie @ Emilie EatsJune 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.
SarahJune 5, 2016 at 1:22 pm
Thanks Emilie!! :D
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JennyMarch 30, 2018 at 10:24 am
Looks so good and great picture! :)
SarahMarch 30, 2018 at 5:42 pm
Thank you Jenny! :)
Jane CameronApril 14, 2018 at 1:49 pm
Made this and it was really delicious. Hard to believe it’s dairy free as its so creamy.
SarahApril 14, 2018 at 2:10 pm
Hi Jane, I’m so glad to hear you liked the recipe!! That’s the magic of cashews ;) Thank you for taking the time to leave a note, I really appreciate it :)