Mango cheesecake with macadamia crumble (Vegan & Paleo)

Decadent tropical vegan summer dessert.

You don’t have to be vegan to fall in love with this dairy-free, tropical, mango cheesecake with macadamia crumble. It’s a deliciously healthy, fresh summer dessert that is gluten-free, dairy-free, refined sugar-free, vegan and paleo.  You can even enjoy it on SCD or GAPS diets.

This layered dessert has a nut base, a creamy cashew, coconut & mango centre, topped with slices of fresh mango and a sweet, crunchy macadamia and coconut crumble.

This no-bake mango cheesecake requires an excellent blender. Without a high-speed blender the cashew and coconut filling will be grainy. The Vibe Blender System reduces the filling ingredients to a silky, smooth, cream cheese look-alike in less than a minute. 

If you love coconut and cashew cheese desserts try these mini raw coconut and strawberry chia jam cheesecakes or these raw mini pecan pies.

INGREDIENTS

Nut Base
½ cup raw macadamias
½ cup raw almonds
¼ cup shredded coconut
5 medjool dates seeded and chopped into small pieces.
1 tablespoon coconut oil
Pinch salt

Cashew cream filling
2 cups raw cashews soaked
½ cup canned coconut cream or milk (no coconut water)
1 teaspoons vanilla
1/3 cup coconut oil (70 grams)
1/3 cup honey (or maple syrup)
1 mango cheek chopped 

Mango & nut crumble
1 tablespoon shredded coconut
¼ cup macadamia nuts (8-10 nuts), slightly crushed
½ teaspoon of coconut oil
1 teaspoon of honey (or maple syrup)
Pinch of salt
1 mango cheek sliced

METHOD

Preparation
1.   Soak the cashews in water for 2 hours to soften. The cashews may be left to soak for up to 8 hours or overnight.
2.   Place a can of coconut cream or milk upside-down in the freezer to chill for a few hours. When it’s time to make the cheesecake filling, scoop out the cream from the top of the can. The coconut water is not required in this recipe.  

Base
3.   Grease and line the base of a small loaf tin with coconut oil.
4.   Add the macadamia, almonds and coconut into the Vibe Blender jug. Pulse 2 or 3 times to reduce to a crumble. Open the blender and scrap down under the blades with a blunt butter knife to loosen the congested nuts.
5.   Add the chopped dates, coconut oil and salt. Pulse the blender several times until the ingredients form a rough, sticky crumble. You may need to stop once to scrape down under the blades.
6.   Pour the mixture into the prepared tin and press down with your fingertips or the back of a spoon to form a smooth base. Place it in the fridge to set.
7.   While the base is setting, prepare the cashew cream filling. There is no need to clean the blender jug for the filling.

Cashew cream filling
8.   Pour the cashews into a sieve to drain. Tap the sieve to remove excess water and then pour the nuts into the Vibe blender jug.
9.   Add all the remaining ingredients.
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 4 hours to set or into the freezer for 2 hours. While the cheesecake is chilling, prepare the macadamia crumble.

Macadamia and coconut crumble
13.  Place all ingredients in a small pan. Gently heat and stir continuously with a spatula to avoid burning. Remove from the heat as soon as the coconut is golden brown. Set aside to cool. Store in an airtight container until required.
14.  Run a knife around the inside edge of the loaf tin before turning the mango cheesecake out onto a platter.
15.  Arrange slices of fresh mango on top, then sprinkle with nut crumble - reserving some for plating up.
16.  Store the cheesecake in the fridge until it’s time to serve.

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