Decadent raw mango cheesecake that’s – healthy and simple to make.
I think it’s about time that I submitted another cheesecake recipe. The last time I made a cheesecake, would you believe was over a year ago, when I made this chocolate cheesecake – raw might I add. I will be the first to admit I’m not a huge fan of cheesecake well at least the store brought kind. To be quite blunt, manufactured cheesecake is far too sweet and loaded with unnecessary fillers most of which feature words that I cannot for the life of me pronounce.
My solution to combating the loathe for factory made cheesecake was to learn how to make it from scratch at home, not just any type of cheesecake but a raw one. Initially when I first discovered raw cheesecake I was stunned to find out that the majority of ingredients used were nuts/seeds and even vegetables, before you freak out I’ll explain what I mean further down, so don’t click the X button just yet.
A raw cheesecake is essentially a dessert that’s made from nature ingredients and eaten in it’s unadulterated state. Many raw foodists prefer to consume their foods using this method to procure the full health benefits from eating foods which haven’t been processed.
While I don’t lead a fully raw lifestyle I do enjoy eating raw energy balls and cheesecakes which explain why I made this no bake mango cheesecake. The process for making a raw cheesecake is fairly simple, just like the conventional one, you will need a base, filling, top (this is optional, depending on the style).
The base of the cheesecake is made from shredded coconut, almonds, coconut oil, a splash of water to soften the meal and a hint of coconut nectar. All of this can be ground to a fine meal using a food processor and a little patience on your end – pulse, pulse pulse.
The filling has a surprisingly secret ingredient which helps to yield that creamy texture……drum roll….guess what it is? Give up? It’s zucchini (courgette) that’s right. You cannot taste it which is a huge plus and this is a great way to incorporate more veggies into your diet. Cashew nuts help to even out the white creamy consistency for the filling along with some GI sweetener.
Then the last part of the cheesecake is the mango topping made from pureeing a sweet mango. You won’t need to add any sweetener unless the mango isn’t very sweet.
The entire cheesecake will need to freeze for several hours or overnight in order for it to fully set. Keep the cheesecake in the freezer at all times until serving. Keep in mind because the topping is made from pureed fruit, it may destablise at room temperature – Eat immediately when serving.
- For the base
- 2 cups of almonds
- 3tbsp of coconut oil
- 3tbsp of shredded coconut
- 3tbsp of coconut nectar
- ⅛ tsp of himalayan pink salt
- For the filling
- 2 cups of raw cashews
- 1 cup of zucchini (chopped)
- ¼ cup of coconut oil (melted)
- ½ cup organic coconut nectar
- ½ tsp of vanilla powder
- ⅛ tsp of himalayan pink salt
- 2-3 tbsp of water (optional)
- 2 cups of sweet mango chunks
- Using a food processor with an S blade, pulse the almonds into a fine meal.
- Add the remaining ingredients (excluding the water) to the almond meal and continue to pulse, you should be left with a slightly moist pliable dough, if not add the water, a tablespoon at a time.
- Line the bottom of a baking tin with parchment paper and press almond meal down firmly.
- Set aside and put the tin in the freezer 30 minutes.
- Meanwhile, pulse the cashew nuts into a fine meal on high speed.
- Slowly add the chopped zucchini, vanilla, coconut nectar, coconut oil and pink salt to the food processor. Process until a creamy consistency is formed.
- Remove the baking tin from the freezer and pour the filling onto the base. Allow the filling to set in the freezer for an hour so the top layer spreads evenly and doesn't sink into the filling.
- Puree the mango chunks into a smooth consistency.
- Take the baking tin out of the freezer and spread the mango puree on top of the filling.
- Finally freeze the entire cheesecake for at least 8 hours or overnight.