Virtual Vegan Potluck: MangoBerry Vegan Cheesecake

Today is the Vegan Potluck day! Thank you to Annie for hosting this event and bringing together so many people. I would love to meet all these bloggers in real life. I know for sure I’m going to be busy in the kitchen trying out all the recipes for the next week.

Who’s ready for another round of dessert? Mini raw vegan cheesecakes with multilayered flavours. No cheese? No milk? No butter?  Nope, nope and nope. Then what’s that in the “cheesecake”?

Cashews. For people who love cheesecake and it’s creaminess, there probably isnt’t a healthier alternative than this. Cashews are full of healthy fats such as omega-9 fatty acids, B vitamins, dietary fibre,  and  essential vitamins and minerals. Because of the high fat content, they contribute very well to the creaminess of the raw vegan cheesecakes. The larger than normal portion of lemon juice is also a must for the recipe because it substitutes the lost tangyness  when cream cheese is not used. 

The white layer is the plain raw cheesecake, the pink one is a combination of raspberries and mango, and the green one is green tea flavoured. Plenty of experimenting or personal preference can be used for the layers. The crust is the same as the homemade larabars with a few extra dates for more chewiness. But you can change up the flavour of the larabar crust if you would like. How about changing it up by adding some cocoa powder, or vanilla, or citrus zest,  or a splash of rum?

MangoBerry Raw Vegan Cheesecake
Makes 6 mini cheesecakes

Crust Bottom:

• 9 medjool dates, pit removed
• 1/4 cup almonds
• 1/4 cup walnuts
• 1/8 cup raw oats
• 1 tsp coconut oil
• 1 tsp carob powder (optional)
• pinch of salt

Fill:

• 2 1/2 cup cashews, soaked overnight
• juice of 3 lemons
• 1/3 cup + 1 tbsp raw honey
• 1/3 cup coconut oil
• 1 1/2 tsp vanilla
• 1 cup frozen mango, thawed
• 1 cup frozen raspberries, thawed
• 2 1/2 to 3 tsp matcha powder

1. To make the crust first: blend together almonds, walnuts, oats, carob powder and salt until a chunky powder texture. Then add in dates and blend. After the crust forms, you can refrigerate it or stick in the freezer for a few minutes to make it easier for the next steps. Line a cupcake mold with plastic wrap and press about 2 to 4 tbsps of the crust batter into the mold. How much is needed would depend on the size of the cupcake mold.
2. Place the cupcake mold into the freezer to harden. Clean the blender before making the fill.
3. For the fill: strain the cashews of any left over water; blend with lemon juice and vanilla.
4. Heat together coconut oil and raw honey. Add into the cashew mix and blend until smooth. Try to avoid any chunks.
5. Bring out the cupcake mold and pour enough of the fill to cover at least 1/3 of each mold. Place them back into the freezer for the layer to harden.
6.  Separate out about 3/4 cup to 1 cup of the left over mixture and mix with the matcha powder. For the rest, blend with the mangoes and raspberries (use the juices of the frozen fruits), pour into each mold and freeze again. When the layer is ready, you can add the matcha layer mix.*The matcha layer would be smoother and easier to layer if it is blended. You can blend it after cleaning the blender from the raspberry and mango mix.
7. Store them in the freezer. Defrost in the fridge 20-30mins before eating and garnish if you would like

To make precise and beautiful slices unlike mine, run hot water over a knife. Dab the knife with a paper towel or cloth and slice.

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