Mango and Lime Vegan Cheesecake

as we were having people over for dinner i was thinking of what kind of dessert i could make that sort of went with our theme of asian fusion flavors.  and looking in the KITCHEN i saw that we had one ripe mango, so then the idea came to make a mango and lime vegan cheesecake (as someone still can't have gluten or lactose).

Recipe ADAPTED from https://minimalistbaker.com/vegan-matcha-swirl-cheesecake/

(i had made the vegan matcha swirl cheesecake before by minimalist baker, so i just used that recipe as a reference for my cheesecake)

 

Mango and lime vegan cheesecake

cook time: 6 hours 30 mins (includes 4-6 hours of freezing time)

Serves: 8

Ingredients:

CRUST

  • 1 cup packed medjool dates, pitted (about 20 dates or 275 g | pitted before measuring)

  • 1 1/2 cups (180 g) raw walnuts or any nuts

  • Pinch sea salt

FILLING

  • 1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour)

  • 1-2 limes, juiced (3 Tbsp or 45 ml )

  • 1/4 cup + 1 Tbsp (73 ml) light or full-fat coconut milk (or sub unsweetened almond milk)

  • 3 Tbsp (45 ml) olive oil (or sub melted coconut oil, though it will add coconut flavor)

  • 1/2 cup (120 ml) grade A maple syrup or light agave nectar, plus more to taste

  • 1 mango pureed, leave 1-2 strips to cut into cubes

  • Pinch sea salt

  • optional: 1 tsp VANILLA

Method:

1.  Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.

2.  Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

3. Next, add nuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.

4.  Line a standard pie, round cake dish, or 7-inch springform pan with parchment paper. Then add crust mixture and carefully press with fingers to distribute.

5.  To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.

6.  Once cashews are soaked and drained, add to blender with remaining filling ingredients (except cubed mango) and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed, adding more lime juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.

7.  carefully fold in cubed mangoes to the mixture.

8.  pour filling into parchment-lined springform pan. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.

9.  Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.

well everyone seemed to like it and many were amazed that you could make a gluten free and lactose free "CHEESECAKE."  i thought it was quite tasty too, however i thought the mango flavor wasn't strong enough so maybe next time i will use two mangoes instead of just one and that should do the trick.  however this recipe is a good base for the crust and filling, as you can then EXPERIMENT with different foods and flavors.

cooking, gluten free, lactose free, dessertJackie Wongcheesecake, vegan, mango, limeComment