Raw Vegan Tropical Mango And Passion Fruit Cheesecake Recipe

Raw Cheesecakes are perhaps the most popular Raw Vegan desserts, and with reason. They are amazingly delicious, really easy to make, and they are so much better for you than a traditional cheesecake. This Raw Vegan Mango And Passion Fruit Cheesecake is no exception : the mango flavoured crust is chewy yet crunchy, the mango cream is delicious and velvety smooth, and the passion fruit topping is tangy and adds a great crush when you bite into the seeds.

Customer Rating:
5.0 (2 votes)

Posted by: michael
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

12

Courses etc.

Desserts
Recipes for kids

You will need

IngredientAdd
Crust ingredients :
1/2 cup or about 75g whole almonds More products
1/2 cup or about 75g whole brazil nuts More products
1/2 cup or about 40g desiccated coconut More products
2 Tbsp or 20g raw cacao nibs More products
1 cup or about 100g dried mango More products
1/2 cup or about 75g pitted dates More products
1 orange, juice and zest More products
pinch pink Himalayan sea salt More products
For the mango cream :
1 cup or about 150g cashews, soaked for at least 4 hours More products
2 fresh mangoes, flesh only (about 350g) OR This item is only available in our high street shops. More products
about 350g frozen mango flesh, thawed
scant 1/2 cup or about 100g coconut oil More products
To decorate :
5 passion fruits, flesh and seeds This item is only available in our high street shops. More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Cut the dried mango strips into small pieces using scissors and soak them in the orange juice for an hour to soften a little.
  • Then place the mango pieces, any remaining orange juice, the walnuts, brazil nuts, coconut, cacao nibs and dates in your food processor and process until crumbly and slightly sticky.
  • Transfer the crust to a deep loose-bottom cake tin and flatten into an even layer using your clean hands or a potato masher.
  • Then rinse and drain the cashews, and place them in your blender along with the mango and the coconut oil. Blend until smooth, then transfer the mango cream onto the prepared crust.
  • Refrigerate for a couple of hours. Then halve your passion fruits, scoop their flesh and seeds into a small bowl and decorate the cake with the passion fruit before serving.
  • The decorated cake will keep a few days in the fridge, or several weeks frozen. Cut the cake into slices prior to freezing ; this way you can thaw the slices as and when needed.

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