MoFo Day 13: Raw Mango Cheesecake

It’s Raw Food Thursday! I wanted to make a small dessert, so I soaked 1/2 cup of raw cashews on my way out this morning, and figured I’d plan around it.

I have lots of frozen mango in the freezer, so I thought I’d look for a raw mango cheesecake. I found lots of recipes that I want to try later, but this berry cheesecake recipe at Chow Vegan seemed like the easiest to modify, and was already scaled to a reasonable size.

I used some crystallized ginger in the cheesecake mix, which isn’t raw. Substitute 1 teaspoon of fresh grated ginger to keep this all-raw.This is really rich, so I didn’t mind that it was a cold dessert, despite it being chilly and rainy outside.

Mini Mango Lime Cheesecake with Ginger
Makes 3 mini cheesecakes

Crust
1/2 cup raw almonds
2 pitted Medjool dates
1/4 cup unsweetened shredded coconut
Pinch of salt

Pulse almonds into fine crumbs in food processor. Add coconut and dates and pulse until mixture is fully combined.

Press the mixture into the bottom of 3 4-inch mini springform pans.

Filling
1/2 cup raw cashews, soaked 8 hours or overnight
1 cup chopped mango
2 tablespoons agave nectar
1 tablespoon freshly-squeezed lime juice
1 tablespoon chopped crystallized ginger
Pinch of salt
1 tablespoon raw coconut oil, melted

Pulse cashews in food processor a few times. Add remaining ingredients and puree until completely smooth. This may take several minutes.

Distribute filling into crusts, and freeze for at least 2 hours. Thaw until easy to slice for a few minutes at room temperature, or in refrigerator for several hours. Store in refrigerator.

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