Weekend project · 45 min +

Shelli's Raw Vegan Mango Cheesecake

Name: Shelli's Raw Vegan Mango Cheesecake
Prep time: 25 min
Cook time: 6 h 30 min
Total time: 6 h 55 min
Ingredients: 1 cup almonds, raw, organic; ½ cup medjool dates, soft Medjool, pitted; 2 tbsp unsweetened shredded coconut, unsweetened flakes; 1 pinch salt, sea salt; 1 ½ cups raw cashews, raw, soaked 4 hours and drained; 1 ½ cups mango, ripe, diced; ½ cup coconut cream, unsweetened; 3 tbsp maple syrup, pure maple syrup; 2 tbsp coconut oil, melted virgin; 1 tbsp lime juice, fresh; 1 tsp vanilla extract, pure; 1 ½ cups mango, ripe, thinly sliced; ¼ cup plain coconut yogurt, plain, unsweetened; ¼ cup raspberries, mashed and strained; 1 tbsp cacao nibs, or finely shaved dark chocolate; 1 pinch beet powder, optional, for a deeper pink drizzle

Shelli Beecher-Seitzler makes this silky, no-bake cheesecake with ripe Ataulfo mangoes and a creamy cashew filling. It sets in the freezer, so there is no oven and nothing to bake.

Shelli Beecher-Seitzler’s pick · bio-optimized, whole food vegan, pro natural bodybuilder · 12 years, 6 months plant-based

@Vegan_WNBFpro

Hands-on: 25 min
Hands-off: Overnight
Total: 25 min + overnight
Dishes: 4

9gprotein406cal35gcarbs28gfatper serving · $1.35

Macros leave out beet powder for now. We're checking its nutrition.

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Skill Meal-prep friendlyblender

Ingredients

Servings

Almond-date crust

Mango-cashew filling

Top and drizzle

Choose yogurt

Equipment

Food processor
Sheet pan
Parchment paper
Chef's knife
Cutting board
Colander
Spatula or wooden spoon
Measuring cups and spoons

Method

1
Soak the cashews in water for 4 hours, then drain them well. Line the base of a 6-inch springform pan with parchment.
2
Pulse the almonds, coconut flakes and salt in a food processor until finely crumbed.
3
Add the dates and pulse until the mixture clumps when you press it between your fingers.
4
Press the crust firmly into the lined pan, then freeze it while you make the filling.
5
Blend the cashews, diced mango, coconut cream, maple syrup, melted coconut oil, lime juice and vanilla until completely silky. Scrape down the blender as needed.
6
Pour the filling over the crust and smooth the top. Freeze for 4 to 6 hours, until firm.
7
Move the cheesecake to the fridge for 30 to 45 minutes so it is easy to slice.
8
Arrange the sliced mango over the top. Stir the coconut yogurt with the mashed, strained raspberries (and a pinch of beet powder if you like), then drizzle it over the cake.
9
Sprinkle with cacao nibs. Release the cake from the pan and cut into 8 slices with a warm, wiped-dry knife.

Storage

Keep covered in the freezer for up to 2 weeks. Thaw slices in the fridge for 30 to 45 minutes before eating. Add the raspberry drizzle just before serving.

Good to know

Use a high-speed blender for the smoothest filling.
If using frozen mango, thaw it and drain the extra liquid before measuring.
Choose a thick coconut cream, not a sweetened coconut drink.

Nutrition

per serving

Calories: 406
Protein: 9g
Carbs: 35g
Fat: 28g
Fiber: 5g
Sodium: 60mg

Macros leave out beet powder for now. We're checking its nutrition.

Contains tree nutSoy-free with oats labeled gluten-freeGluten-free with oats labeled gluten-freePeanut-free with oats labeled gluten-free

Calculated from ingredient reference data. Brand labels vary.

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Shelli's Raw Vegan Mango Cheesecake

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