This was seriously one of the greatest things I have ever eaten in my whole life (vegan or not), I truly feel there is new gate way for cheesecakes- the healthy alternative!
It was truly amazing It just tasted like a cheesecake but didn't leave you with that awful full/sick feeling you get after eating a slice of "normal" cheesecake. I think I could of eaten this whole vegan cheesecake and still of felt fine. (But I wouldn't advise you to do that)
Its great because it covers many nutritional values as well, you're getting vitamin C from the mango, good fats and protein from the nuts and lashings of fibre from the dates.
SOOOOO how amazing does this cheesecake already sound?
I know you want me to get on with the good bit the ingredients and method cause you can't wait to get on and make it...... Well no more waiting...... here you go!!
For the Base
150g Raw unsalted Almonds
100g Dried pitted dates
1tbsp Coconut oil
Pinch of salt
For the filling
400g Raw unsalted cashew nuts
soaked in plenty of water
for 6 hours or overnight
1/2 tsp fine salt
Grated zest of 1 unwaxed lemon
plus 3 1/2 tbsp lemon juice
180g Maple syrup
140g Coconut oil, melted
1 tsp Vanilla extract
Flesh of 1 large rip mango
2 tbsp coconut oil
Line the bottom only of a 22cm round springform cake tin.
To make the Base of the cheesecake place all the ingredients for the base into a food processor and blitz until the mixture forms a paste and that sticks together when pressed into your fingers.
Firmly press into the cake tin. Transfer to the freezer for 15 mins.
Now to make the filling, drain off the cashew nuts, place them into the food processor and blitz to form a past. Add the remaining ingredients and blitz until everything is well combined.
Remove the base from the freezer after 15 mins and pour the filling over the base and smooth it over.
Place back in the freezer for 10 minutes.
Rinse out the bowl of the food processor. Then add the flesh of the mango and melted coconut oil and blitz until smooth.
Remove the cheesecake from the freezer and pour over the mango mixture and smooth over, cover and chill for at least 6 hours but ideally overnight.
It can be stored in an airtight container in the fridge for up to 2 days; if it lasts that long, or in the freezer for a month.
I hope you enjoy making and eating this vegan cheesecake as mush as I did x