Mini Raw Mango Cheesecake (Vegan, GF)
This recipe couldn’t be easier or more refreshing. If you have never tried a raw cheesecake you will be shocked at the burst of flavor, and silky sensuous texture when you first bite into it.
What is better then a raw cheese cake? A tiny raw cheesecake that you can cut into itty bitty little slices and eat with a teaspoon, and then cut yourself another slice and another…My bff gave me a set of mini springform pans and I am now addicted to tiny desserts.
Make this bright Mini Mango cheesecake to share with the one you love.
Perhaps the one you love most is you?
Add a slice of mango sunlight to your child’s lunch box. Or skip your daily oatmeal and serve yourself a wedge of vibrant orange decadence on a grey February morning.
Try my Raw Raspberry Rose Cheesecake.
My Matcha Mint ice cream sandwiches can’t be beat for beating the heat.
As you might have guessed I am all about sunlight. As the New England days grow shorter I begin my ritual daydreams of moving with the sun. My ideal recipe for a year would be:
4 teaspoons of snowy winter
3 tablespoons of pale green springtime
2 cups of golden autumn concentrate
A dash of summer rains
3 cups of verdant midsummer summer days
4 cups of jasmin scented summer nights
a splash of Ionian blue waters
make that two splashes.
One day I will live in Tahiti and spend my days lying in a cool blue room under a slowly circulating ceiling fan with a bowl full of papayas and mangos and a huge stack of books. I will read the interesting bits aloud to my new best friend; Kiki the salamander, who lives by that crack on the wall that resembles a rabbit. Call me Madeline, a reinvented all grown up Madeline, who is tired from adventuring and needs to recharge her batteries.
“Goodnight, little girls.
Thank the Lord you are well,
and now, go to to sleep. “
said Miss Clavel
Madeline, Ludwig Bemelmans
A diminutive, brightly flavored, Mango cheesecake cake for two. Freeze it up and serve to the one you love.
- 4 Medjool dates
- 1/4 Cup Almonds
- 1/4 Cup Cocoa powder
- 1/4 Cup Coconut flakes
- 1 Tbsp Cocoa nibs
- 1 Tsp Vanilla extract
- 1 Cup Cashews Soaked in water 6 hrs. And drained
- 1 Tbsp Melted coconut oil
- 2 Tbsp Lemon juice
- 1 Zest from one lemon
- 1/2 Tsp Vanilla extract
- 1 Tsp Orange blossom water Optional
- 3 Tbsp Maple syrup Or sweetener of choice
- 3/4 Cup Puréed mangos Fresh or frozen
- 1/2 Ripe banana
- 1/2 Cup Mango for garnish
Place all you crust ingredients in a food processor and pulse until you have a crumbly mass that holds together if you squeeze it in the palm of your hand.
Press the dough along the bottom and a bit up the sides of your spring form pan. I used a 4 1/2 inch spring form pan. This recipe will cover up to a 6 inch pan. How high you go up the sides is a matter of your own esthetics and taste.
Save any extra crust for sprinkling on your oatmeal or roll them into energy balls.
Take your soaked cashews and drain them. Add all of the cheese cake ingredients except for the mango garnish to your blender or Food Processor. blend until you have an absolutely smooth texture.
Slice your mangos into this slices and press up against the sides of your springform. Pour in the mango/cashew base carefully so you don't dislodge the decorative bits.
Smooth the top and freeze covered for at least two hours. Slice and enjoy. If it gets too firm allow the cake to sit out for 10-15 minutes before slicing.