Summer is right around the corner, so I’m bringing tropical vibes back to the blog with a luscious Mango Vegan Cheesecake. It’s dairy-free, gluten-free, and grain-free, but oh-so-creamy and rich! I promise you’re never going to miss all the refined sugar, heavy cream, and processed cream cheese that go in regular cheesecakes with this!
Mango and lemon add a beautifully sweet and zesty twist that balances out the richness of cashews and coconut milk. I used a chocolate-based crust since I couldn’t decide between having a fruity dessert or a chocolaty one! Why not have both when you can, right?!
To bump up the nutrients, I added a scoop of Detox Organics*, which happens to taste like chocolate! Detox Organics is a blend of 25 organic plants such as wheatgrass powder, barley grass powder, chlorella, spirulina, broccoli leaf, turmeric root powder, etc. It can help support the body’s natural detoxification process, improve digestion, and increase energy. It tastes pretty good too, so I usually add a scoop when making chocolate treats.
I like to soak the cashews for a minimum of 2 hours to get them soft and easy to blend. This is especially important if you don’t have a high-power blender (like a Vitamix or Blendtec). You definitely don’t want to end up with chunks of cashews in your cheesecake. So make sure to soak and blend for as long as it takes to get a super smooth mixture. If you do have a strong blender, you can probably get away with not soaking. But I’d still soak for at least 15 minutes in hot water when I’m short on time, for best results.
Hope you make this vibrant Mango Vegan Cheesecake and enjoy it as much as we did! If you’re a fan of fruity dairy-free cheesecakes, you must give my Plum & Prune “Cheesecake” Tart and Raspberry Chia “Cheesecake” a try also! Please leave a comment below and let me know your thoughts! And if you snap photos, don’t forget to tag me @nutriholist #nutriholist so I can see and share them. XO
Mango Vegan Cheesecake
Ingredients
Crust:
- 1/4 cup coconut flour
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil
- 1 scoop Detox Organics Chocolate Superfoods Powder
Filling:
- 1 cup raw cashews soaked for 2+ hours {See Notes}
- 1 cup mango cut into chunks
- 1 tablespoon coconut oil
- 1/4 lemon with peel
- 1/4 cup coconut milk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon turmeric
- 1/2 mango sliced for garnish
Instructions
- For the Crust: Mix all crust ingredients in a small bowl and stir to evenly combine. Press onto the bottom of a 4-inch spring form pan.
- For the Filling: Throw all the filling ingredients-except for the sliced mango for garnish-in a blender and blend until smooth. Pour on top of the crust and place in the freezer for 2 hours or longer to firm up.
- Thaw for 10 minutes if the cake has been in the freezer overnight. Garnish with mango slices and enjoy!
Notes
* As a Detox Organics Ambassador, I am happy to offer you a 15% discount on all your purchases from the Detox Organics website! Just make sure to enter the discount code “nutriholist” at checkout.
Disclaimer: This post is sponsored by Detox Organics. All text and opinions are 100% my own. I would never promote a product that I don’t personally use and love.
2 Responses
Just made the mango layer and accidently added too much lemon and zest and it turned out amazing! Like the creamiest lemon ice cream imaginable, yum. Mango is great but so is lemon so this is all good. Will go for purer mango taste next time.
Wonderful Amy! So glad you enjoyed it! I love mine with extra lemon as well. That kick of acidity makes everything better 🙂