This beauty of a cheesecake is full of plant-based, whole food goodness. It has no refined sugar, it's gluten-free, and grain-free, too. Its creamy cashew-based cheesecake filling is sweetened with fresh mangoes and coconut nectar and it gets its gorgeous golden color from turmeric. This cheesecake would be a hit at any summer party, but who says you need a special occasion (or reason) to make a great dessert?

Raw Mango and Turmeric Cheesecake [Vegan, Gluten-Free]

Advertisement

Calories

372

Serves

12-16

Advertisement

Ingredients

For the Base:

  • 1 1/4 cups almonds
  • 1/2 cup shredded coconut
  • 3/4 cup dates
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon coconut oil, melted

For the Filling:

  • 2 1/2 cups cashews, soaked 2 hours, drained and rinsed
  • 1 cup coconut milk
  • 3/4 cup coconut oil, melted
  • Juice and flesh of 1/2 lemon
  • 1/4 cup coconut nectar
  • 2 tablespoons cacao butter, melted, or just use another 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 2 cups mango, fresh if possible, chopped
  • 2 teaspoons turmeric
Advertisement

Preparation

To Make the Base:

  1. Blend almonds and shredded coconut in a food processor until well chopped, but still with some chunky texture.
  2. Add dates, one by one, while the motor is still running. Then, add remaining base ingredients and blend until well combined.
  3. Pour the mixture into an 8-inch cake tin lined with baking paper. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm.

To Make the Filling:

  1. Blend all the filling ingredients, except mango and turmeric, in a food processor or blender until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth, like a thick cream.
  2. Pour half of the mixture into a bowl and set aside, then add mango and turmeric into remaining half and blend until well combined.
  3. Remove base from freezer and, using 1/4 of the plain cream mixture, dollop generous spoonfuls on top of the base.
  4. Repeat this with dollops of 1/4 of the mango mixture, then continue layering in this way until both mixtures have been used up.
  5. Using a chopstick, swirl figure-eight patterns through the mixture to create a swirling effect between the two creams. Don’t over-swirl, or you will end up with a completely light orange cheesecake.
  6. Place in the freezer overnight and then in the morning remove from the tin and place in the refrigerator. Let sit for about 30 minutes before slicing. You can also slice the cake and return to the freezer in individual slices to remove from the freezer as you need.
Advertisement
Advertisement

Nutritional Information

Total Calories: 5952 | Total Carbs: 322 g | Total Fat: 460 g | Total Protein: 116 g | Total Sodium: 2639 g | Total Sugar: 228 g (Per Serving) Calories: 372 | Carbs: 20 g | Fat: 29 g | Protein: 7 g | Sodium: 165 g | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.