A spring inspired all vegan cheesecake
If you’ve been following for a while, you know that I’ve this love for no-bake cakes. As they are truly easy to make. the only thing you need is a really good blender/food processor. And then you’re good to go!
This vegan cheesecake has been inspired by my love for mangos and spring (obviously ;)).
I hope you enjoy this one as much as I do. And if you’re wondering how to eat a whole cake on your own or not with so many people currently around (due to quarantine) – simply cut into pieces and store in your freezer. Whenever you want to have a slice, it will be there, wating for you without going bad. Isn’t that like a super plus point for these no-bake vegan cheesecakes?
- 250 g cashews - soaked for min 6hrs
- 150 g maple syrup
- 130 g oat milk
- 110 g melted coconut oil
- 50 g lemon juice
- 150 g fresh or frozen mango cubes
- 2 tbsp poppy seeds
- 2 tsp ground tumeric
- pinch of salt
- 200 g white almonds
- 25 g shredded coconuts
- 4 pitted dates
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This* is the one I'm using.
Drain and wash the cashews. Add to your blender along with the maple syrup, oat milk, coconut oil, lemon juice, vanilla powder and salt.
Fill half of the mixture in a bowl. Set aside.
Add the mango qubes to your blender along with the turmeric powder.
Mix well, stir in half of the poppsy seeds and add on top of your crust. Freeze for about 1 hour. Put the bowl with the other part of the filling into your fridge in the meantime
Add the second layer on top of your mango layer, sprinkle with other half of poppy seeds and freeze for at least 4 hours. Preferably over night.
Decorate with fresh fruit of your choice.
This cake holds up to 6 months once its frozen.
Make sure to get move the cake to room temperature about 1-1,5 hours before serving. Depending on the room temperature.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🙂
Happy “baking” 😂
Thank you so much for stopping by and have a wonderful day,