Why do the cashews need to be soaked for this cheesecake?

Soaking the cashews is crucial for achieving the incredibly smooth and creamy texture required for the cheesecake filling, ensuring it blends perfectly without any grittiness.

Can I use frozen mango for the topping?

Yes, the recipe specifically mentions using defrosted or fresh mango pieces for the topping, so frozen mango is perfectly suitable once thawed.

What is the purpose of adding buckwheat to the crust?

The whole buckwheat is mixed in by hand to the crust dough, likely adding a subtle crunch and textural interest to the base of the cheesecake.

How long does this raw cheesecake need to freeze before serving?

After assembling, the cheesecake needs to be placed in the freezer for a minimum of 4 hours to set completely, and then removed about 5 minutes before serving.

Is there an alternative to agave syrup for sweetening?

While agave syrup is specified, you could potentially use other liquid sweeteners like maple syrup, adjusting the amount to taste for both the cheesecake and the optional topping.

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Raw Mango and Passion Fruit Cheesecake
[Vegan, Gluten-Free]

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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A vibrant slice of raw mango and passion fruit cheesecake on a white plate, showcasing the golden mango topping with passion fruit seeds, creamy white cashew layer, and a textured nut-date crust.

Discover more recipes with these ingredients

Raw Mango and Passion Fruit Cheesecake [Vegan, Gluten-Free]

372

12-14

Dairy Free

This mango and passion fruit cheesecake is the perfect way to welcome the warm weather back into your life. It's rich and creamy cheesecake rests atop a crumbly buckwheat curst and is topped with a mango and passion fruit compote that just like spring feels.

Ingredients You Need for Raw Mango and Passion Fruit Cheesecake [Vegan, Gluten-Free]

For the Crust:

1 cup almonds
1/4 cup cashews
1/2 cup coconut flakes
1/2 teaspoon vanilla extract
8-12 dates
A pinch of salt
A pinch of raw cacao
1 tablespoon whole buckwheat

For the Cheesecake:

3 1/2 cups soaked cashews
1/4 cup agave syrup
1 teaspoon vanilla extract
1/4 cup lemon juice
1/3 cup liquid coconut oil
A few teaspoons of water if needed
1 teaspoon sunflower lecithin

For the Topping:

8 ounces mango
2-3 passion fruits
1 teaspoon agave (optional)
1 tablespoon coconut oil

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How to Prepare Raw Mango and Passion Fruit Cheesecake [Vegan, Gluten-Free]

For the Crust:

Mix the nuts and coconut flakes until they become a roughly chopped blend.
Add all remaining ingredients (except buckwheat) and mix them until it becomes a firm dough.
Mix in buckwheat by hand and form a crust in the bottom of an 8-inch springform pan.

For the Cheesecake:

Mix all the ingredients in a blender except for the coconut oil.
Once the mixture is creamy, add the coconut oil and mix the cheesecake for a few more minutes.
Pour the cheesecake over the crust and place the cake in the freezer while you make the topping.

For the Topping:

Mix the defrosted or fresh mango pieces into a completely smooth 'sauce'.
Add 1 tablespoon of liquid coconut oil.
Add the passion fruit seeds (without blending) and mix them in with a spoon and spread the topping evenly over the cheesecake layer.
Place the cake in the freezer for 4 hours
Remove it 5 minutes before serving

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.