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

Raw Mango Cheesecake

You won't believe this raw mango cheesecake is vegan AND healthy - it's ridiculously creamy, decadent, and delicious!
5 from 2 votes
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

  • 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.