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It doesn’t matter whether or not you are vegan, you’ll fall in luv with this dairy-free, cashew and coconut-based cheesecake. It’s tropical, delicious and gluten-free, dairy-free, refined sugar-free, vegan and paleo. You can even enjoy it on SCD or GAPS diets.
This cheesecake has a nut crust, a creamy cashew, coconut cream & mango centre, and is topped with slices of fresh mango and a sweet and crunchy macadamia and coconut crumble. It’s the perfect healthy dessert.
The most important element will be your blender! Without a high-speed blender the cashew filling will be grainy. The Vibe Blender System reduces the filling ingredients to a fine, soft, smooth ‘dairy-free’ cream-cheese in less than a minute. It’s so easy and the taste is beyond delectable.
For added gut-loving goodness, choose to use homemade coconut yogurt in the filling instead of canned coconut cream.
INGREDIENTS
Base
¾ cup raw macadamias
½ cup pecans or almonds
½ cup shredded coconut
1 teaspoon vanilla
5 medjool dates seeded and chopped into small pieces.
15 grams coconut oil (approx. 1 teaspoon full)
Pinch salt
Coconut mango cream filling
3 cups pre-soaked raw cashews
1/2 cup of homemade coconut yogurt or canned coconut cream (no coconut water)
2 teaspoons vanilla
1/3 cup coconut oil (60 grams)
1/3 cup maple syrup or honey
1 mango cheek
Mango & crumble
2 mango cheeks sliced
¼ cup shredded coconut
1/3 cup macadamia nuts – slightly crushed
½ teaspoon of coconut oil
1 teaspoon of maple syrup or honey
Pinch of salt
Soak the cashews in water with 1 teaspoon of salt for 2 hours to soften. Note: The cashews may be left to soak for up to 8 hours or overnight.
Base
1. Grease the base of a 9-inch spring form cake tin with coconut oil
2. Add only the macadamia nuts into the clear Vibe Blender jug. Pulse 2 or 3 times to reduce them to a crumble.
3. Open the blender and scrap down under the blades to loosen the congested nuts. Macadamia nuts have a lot of oil.
4. Add all the remaining ingredients to the blender jug.
5. Pulse the blender several times until the ingredients form a rough, sticky crumble. You may need to stop and scrape down under the blades.
6. Pour the mixture into the prepared tin and press down with your finger-tips or the back of a spoon to form a smooth base. The mixture may appear wet however it will set firm in the fridge. Placing it in the freezer speeds this along.
7. While the base is setting, prepare the cream filling. There is no need to clean the blender jug for the filling.
Coconut mango cream filling
8. Pour the soaked cashews into a sieve, thoroughly rinse and then drain. Tap the sieve to remove excess water and then pour the nuts into the blender jug.
9. Add all the remaining ingredients into the blender.
10. Insert the Tamper tool into the lid of the blender and blend on ‘smoothie’ mode for 50 seconds or until completely smooth.
11. Pour the filling onto the nut base. It doesn’t matter if the base has not set hard.
12. Place the cheesecake in the fridge for minimum 3 hours to set or into the freezer for 1 -2 hours.
13. While the cheesecake is chilling, prepare the macadamia crumble.
Mango & crumble
14. Place all ingredients into a small frying pan.
15. Gently heat and stir continuously with a spatula to avoid burning.
16. Remove from the heat as soon as the coconut is golden brown.
17. Spoon onto a piece of baking paper - set aside and leave to cool. The nut crumble will set hard like a brittle when it cools.
18. Arrange slices of fresh mango in a circular fashion on top of the filling. The more mango the merrier.
19. Snap the nut crumble apart into clumps and decorate over the sliced mango - reserving some for once the cheesecake is sliced.
20. Leave the cheesecake in the fridge until time to serve.
21. Run a sharp knife around the inside edge of the tin before releasing the spring.
