We never put additives or preservatives into our food. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving.AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME. Top with more mango chunks and coconut flakes if you like. Pour over frozen cheesecake and place back to freezer until mango puree settles, about 6 hours. Add mango into a blender and blend until smooth.So delicious! If you want to go extra, keep following next direction. You can actually finish cheesecake here and enjoy it as plain cheesecake or add seasonal freshly cut fruits to your taste. Pour cheesecake mixture on top of crust we made earlier. Blend high speed until super smooth, about 1 minute. Drain cashews and add into same blender along with rest of ingredient for cheesecake.Place in a freezer while making cheesecake portion. Press with your hand or a flat bottom cup. Transfer to a cheesecake mold or 8×8 baking sheet that is lined with parchment paper. Combine all ingredients for crust in a high-speed blender and blend until it looks like cookie dough.This way, the knife will go through the cheesecake smoothly. When you cut the cheesecake, run your knife under hot water and dry with a kitchen towel. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving. I promise you, this is the last waiting moment for this cheesecake! Pour over frozen cheesecake and place back to freezer until mango puree settles about 6 hours. If your mangoes are not ripped enough or not sweet, add some maple syrup or agave nectar to sweeten up to your taste. If you want to go extra, keep following the next direction.Īdd about 5 cups of mango chunks into a blender and blend until smooth. So delicious! My favorite fruits to enjoy this plain cheesecake are strawberries, raspberries, pineapple, jackfruits, peaches, etc.
Pour cheesecake mixture on top of the crust we made earlier. Fresh juice from 3 large lemons (approximately 1/2 cup)īlend everything high speed until super smooth, about 1 minute.1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking).If you’re using it in a can, place it in a fridge overnight & take only the solid part (same for coconut milk) 2 cups coconut cream, mostly the thick creamy part.lolĭrain soaked cashews and add them into the same blender. I like to keep it simple and fewer dishes to wash. You could make this crust in a food processor for an easier blend, but the next step is easier to make with a blender, so I just decided to use a blender for the crust too. Place in a freezer while making the cheesecake portion. 1 tbsp agave nectar or maple syrup, optionalīlend until it looks like cookie dough.
Seeded dates are usually drier and not as soft and thick as it supposed to be) 10 large Medjool dates, remove seeds (I like to use whole dates with seeds and remove the seeds by myself.1 1/4 cup walnut, pecan, almond, or any nuts you have in your hand.Cashew is an amazing source of cheesy texture for plant-based food. You can soak them in cold water overnight too. The first step we need to do is soaking 2 cups of raw cashew in hot water for 30 minutes to 1 hour. You must try this weekend!Īre we ready to make this plant-based mango cheesecake? Let’s get started! The steps to achieve this fantastic cheesecake is fairly simple and easy. I like to do just simply lemon/citrus cheesecake, love with strawberries, cherries, blueberries… it’s endless. You can make this base crust and cheesecake and use any of your favorite fruits for topping so that this recipe will be a keeper all year long. You gotta make this with fresh juicy sweet mangoes! Mango is my absolute favorite fruit in the world, and May is mango season.
#Mango cheesecake full#
It’s so creamy, thick, full of texture and flavors. Can you believe it? Raw, 100% plan-based, no refined sugar & ridiculously delicious mango cheesecake!! When I tried this cheesecake for the first time, I couldn’t believe how delicious it was, and it was fully plant-based.
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