<h1 class="pgc-h-arrow-right" data-track="1" > mango cheesecake</h1>
These baked-free mango cheesecakes are vegan, gluten-free and can be made effortlessly without baking. Paired with mango, lime and coconut, this healthy dessert allows you to enjoy a summer treat with ease.
This light summer dessert is very sweet and fluffy due to fresh lime juice, dates, mango and maple syrup. The bottom shell is made from almonds, dates and coconuts and is gluten-free and sugar-free, while cheesecake is made from a blend of unprocessed cashews, mangoes and coconut milk. The result is a delicious, creamy vegan dessert you'll love!
<h1 class="pgc-h-arrow-right" data-track="7" > how to make recipes</h1>
Cheesecake, which is not baked, is divided into two parts: the bottom shell and the cheesecake. Once you have mixed the dough into a crusty crust and made the filling, simply place the cake in the refrigerator until it hardens. Let's take a look.
<h1 class="pgc-h-arrow-right" data-track="9" >Part 1: Crust cheesecake</h1>
It's easy not to bake the crust of cheesecake. You can mix almost any nut with dates to make a delicious, sweet and chewy crust. I used almonds in the recipe, but walnuts and pecans work well too. The crust of this cheesecake also adds some chopped coconut and lime peel to complement the mango.
Just make sure to use fresh, soft dates in your recipes for best results. If you do not have fresh dates, soak in hot water for 10 minutes, then drain before using.
Once the dough is made, press it into the bottom of the cake pan. You can also make this recipe for a mini cheesecake in a muffin jar.
<h1 class="pgc-h-arrow-right" data-track="13" > Part 2: Making the original cheesecake</h1>
Raw or unbaked cheesecakes are usually made from unprocessed soaked cashews mixed with coconut oil and coconut milk. When coconut oil and milk get cold, it hardens to create a beautiful cheesecake texture.
To make the cheesecake filling for this recipe, you simply mix the soaked cashews with fresh mango, coconut oil, coconut milk, lime, and maple syrup. After mixing the filling, spread it on the crust pressed into the spring mold plate.
<h1 class="pgc-h-arrow-right" Data-track="20" > must use soaked cashews? </h1>
If you have a high-speed blender, you can skip the soaking, and if you have time, soaking it will produce the smoothest results. If you do not have a high-speed blender, soak the cashews for 4 hours until overnight. If in a hurry, you can "quickly soak" by pouring boiling water into a bowl and soaking for 15 minutes. After soaking them, drain them and continue with the recipe.
<h1 class="pgc-h-arrow-right" data-track="23" >Part 3: Set Up and Enjoy</h1>
Once the cheesecake has solidified in the fridge for a few hours, it's time to enjoy! Let it sit at room temperature for 10-15 minutes to make it slightly softened. Then slice and enjoy.
<h1 class="pgc-h-arrow-right" data-track="31" > mango cheesecake</h1>
Preparation time: 10 minutes
Total time: 10 minutes
Yield: 8
Category: Desserts
Method: Blender
Cuisine: Vegetarian
<h1 class="pgc-h-arrow-right" data-track="52" > raw material</h1>
For the earth's crust
1 cup raw apricot
1 cup, pitted soft dates
1/2 cup unsweetened shredded coconut
1 tsp. lime peel
For cheesecake
2 cups cashews, soak for at least 4 hours until overnight, drain and rinse
1/4 cup fresh lime juice
1 cup fresh diced mango
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup canned full-fat coconut milk
<h1 class="pgc-h-arrow-right" data-track="65" > production process</h1>
To make a bread crust, place cashew nuts, dates, coconut, and lime peels into a food processor and process until a dough is formed.
Press the dough into the bottom of the 7-9 inch spring disc.
To make a cake, place cashews, lime juice, mango, maple syrup, coconut oil, and coconut milk into a food processor, stir well, and stop to scrape it off.
Continue blending until very smooth.
Pour into the pan and spread evenly.
Place in the refrigerator and leave for at least 3 hours.
Thaw for 15 minutes before slicing and serving. The remaining cheesecake can be kept in the refrigerator for 1 week and in the refrigerator for 2 months.