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Vegan Mango Coconut Cheesecake!

 

Yes, it really deserves an exclamation point in the title of the recipe. I made this for my friend's birthday last month, and it was amazing. Inspiration was from here, but I found some adjustments necessary.

Ingredients 

Crust
1 cup pitted dates (soaked in hot water for 10 minutes then drained)
1 cup raw pecans or walnuts (not soaked)
2 pinches fine sea salt
2-3 drops vanilla extract

Filling
2 cups raw cashews (soaked in cool water overnight, 12-24 hours, then drained)
1/4 cup lime juice
1/2 cup coconut oil  
1/2 cup coconut cream*
1/2 cup agave nectar

Mango topping
1 cup fresh mango slices

Instructions 
Blend the pecans in a food processor until they start to turn into a mealy consistency. Add the warm dates, salt and vanilla extract and pulse until blended together, scraping down with a spatula every now and then. The dates and nuts should mix together and be slightly sticky. Press the crust into a pan. I used a 9 inch springform pan for easy unmolding and birthday presentation, but really a glass pie pan would have worked just as well. Give the bottom and sides of your pan a rub with a thin layer of coconut oil for easier serving later.

Place all the filling ingredients in your blender and blend for 2 minutes. Remove and use a spatula to scrape down anything that wasn't blended. Blend again for one minute or until the cheesecake is smooth (not grainy at all).  

Pour filling over crust and cover plastic wrap. Place in the freezer for 2 hours until set.

Mango Topping: Puree mango in a blender and spread on top the cheesecake. Allow to set in the freezer for one more hour, covered again. Then move it to the fridge.

Consider garnishing with slivered almonds or fresh berries just before serving.

Keep your cheesecake in the fridge to store for up to 1 week. It is best served cold. It can get a little too soft at room temperature.

*You can find coconut cream in a can in the grocery store, next to the cans of coconut  milk.


 

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