5.02

Mango Cheesecake Recipe

Mango Cheesecake Recipe
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Mango Cheesecake recipe is rich and creamy with all the yummy taste of mangoes, topped with a beautiful display of berries!

Gluten-Free Vegan Mango Cheesecake

Why not make this impressive cheesecake for your next special event? Lately, I have been enjoying fresh berries here in Florida and so while I can, I have been trying to create recipes to capture their beauty. Also, the pansies in my garden are looking amazing and they compliment this Gluten-Free Mango Cheesecake very well.

Gluten-Free Vegan Mango Cheesecake

To make this Gluten-Free Mango Cheesecake, I made the crust with walnuts and dates, if you haven't tried a nut based crust as yet, you really should try this one. It is so simple to prepare and this entire cheesecake doesn't need to be baked. You just need a food processor and/or blender.

I used a springform pan, allowing easy opening and release of the cheesecake on the sides so that I can display the lovely cheesecake. For the filling, I used cashews and macadamia nuts and sweetened with maple syrup with full-fat coconut milk. I also added whipped coconut cream as a topping, but that's optional. The taste is amazing!

You can substitute all cashews or all macadamia nuts for this recipe. I must say that this recipe is not one that I make often but sometimes you just have to treat yourself because you deserve it.  Just don't eat the entire cheesecake even though you will be tempted to, hahaha!

Ingredients

For: 12 servings
Preparation:
4 h
Ready in:
4 h

Instructions

  1. Place walnuts, dates, vanilla, and salt in a food processor and process until crumbly.

  2. Press crust mixture in the base of an 8-inch spring form pan and set aside.

  3. Add nuts, coconut milk, maple syrup, lemon juice in a blender and process until smooth and creamy. Add chopped mangoes and process until creamy.

  4. Pour mixture over the crust and cover with plastic wrap. Transfer to a freezer for about 4 hours or until cheesecake is firm.

  5. Remove cheesecake from freezer, allow to thaw for about 10 minutes. Top cheesecake with coconut whipped cream and fruits. Keep refrigerated.

  6. For Coconut Cream: Chill one can of coconut milk in the refrigerator overnight. The following day, open the can and discard liquid and place the remaining cream in a bowl. Add 1 tablespoon maple syrup and 1/2 teaspoon vanilla and almond extract. Whip until fluffy. Place on top of cheesecake.

Notes

Gluten-Free Vegan Mango Cheesecake

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Rating

4 Comments
  1. Norris Hohn
    March 3, 2019

    5.03

    Hi Michelle,
    I’m a vegan for more than 30 years, original naturalist. Yes, one of the Guys that they curse and throw away the pot. Now you are reaping the rewards.I admire you and your beautiful cooking recipes. Yummy, yummy, yummy beyond words. Our people of colors are still stubborn. I’m very happy for you, you are loved beyond words. Keep up the good work. I wish you all the best. millions of flower petals for you

    • Michelle Blackwood
      March 3, 2019

      Wow Norris, I appreciate your kind words, thank you from the bottom of my heart. I’m sure your words didn’t fall on deaf ears, even if there was one who listened, that would be enough! Many blessings to you and all the pioneers of the message!

  2. Nadia
    December 7, 2018

    5.03

    This is a great recipe, everyone enjoyed it.

    • Michelle Blackwood
      December 7, 2018

      Thank you, so happy you all enjoyed it Nadia.