No bake mango cheesecake recipe
This delicious frozen mango dessert is a cheesecake that's suitable for most dietary requirements and requires NO baking - Raw, paleo, gluten free, dairy free, vegan
Servings 8 servings
- For the base
- 2 cups of almonds
- 3 tbsp of coconut oil
- 3 tbsp of shredded coconut
- 3 tbsp of coconut nectar
- 1/8 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.
Calories: 592kcal | Carbohydrates: 41g | Protein: 14g | Fat: 45g | Saturated Fat: 15g | Sodium: 87mg | Potassium: 601mg | Fiber: 6g | Sugar: 24g | Vitamin A: 477IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 4mg