NO BAKE Mango Cheesecake

NO BAKE Mango Cheesecake

NO BAKE Mango Cheesecake

It’s mango season and I made the most delicious Vegan Mango Cheesecake. Mangoes are my ALL time favorite fruit, so I love incorporating it into my desserts, drinks, and pretty much everything.




A flourless, gf pie crust? YESSS PLEASE!

The pie crust I made for this pie came out exactly how I wanted it to – light, soft, and went perfect with the filling. I didn’t want to use crackers or oreos and put a bunch of melted vegan butter, I also didn’t want to put in all the hard work of making a pie crust with flour, etc. I wanted something simple with a minimal amount of ingredients and was quick to make. So I thought of what I traditionally use instead of butter or oil, something that would still hold together into a dough form. Dates!!! They are so sweet in flavor and gooey in texture, making them the perfect ingredient to hold my crust together.

I made my crust with a mixture of cashews and walnuts, but you can use whatever mixture of nuts you like – just make sure you’re using 1 1/2 cups total of mixed nuts.




Can I use frozen mangoes?

Summer is the best time for sweet mangoes, they go great in drinks, smoothies, desserts, and even on their own. You can use frozen mangoes, but I haven’t tested it with frozen mangoes.. I’ve always used fresh mango puree because it gives the best amount of sweetness and tartness.




Ingredients

for crust:

  • 1 1/2 cups mixed nuts (I used 1 cup walnuts and 1/2 cup dry cashews)
  • 1 tsp coconut sugar
  • 1/2 cup pitted dates (about 10 dates)

Ingredients

Instructions

For the crust:

  1. Make the crust by adding the mixed nuts and coconut sugar to a food processor with the s blade and pulse until it's reached a very fine texture

  2. With the speed set to low, start adding the dates in one by one then increase the speed to high. Mix until it's become a dough texture.

  3. It's done when you can hold the mixture and it holds together

  4. Transfer to a pie plate and flatten to make a crust going up to the edge

  5. Cool in the fridge until the filling is done

    NO BAKE Mango Cheesecake

Date paste:

  1. soak the 2 cups of pitted dates (about 20 dates) in 4 cups of water for about 15-20 minutes

  2. Transfer the dates to a high speed blender with 1 - 1.5 cups of the soaking water.

  3. Blend until smooth and store in an air tight jar in the fridge

    NO BAKE Mango Cheesecake

NO BAKE Mango Cheesecake:

  1. Start by making the gluten free pie crust - I added mine to a springform pan, but you can use a pie plate as well. If you’re using a ready made pie crust, then skip this step.

  2. In a blender, add in all the remaining ingredients and blend on high until smooth.

  3. Transfer to chilled pie crust and smooth the top

  4. Keep in fridge 4-5 hours or overnight

  5. Garnish with sliced mangoes

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