• Molly

Easiest Raw Vegan Mango Cheesecake Bowls, no food processor

Updated: Dec 31, 2020


I’m very into these raw vegan cheesecake bowls I invented/discovered. I think I invented them – I haven’t seen them anywhere else!

They’re so good because they’re so informal and easy for anyone to make. They don’t need to set in the freezer, you don’t need to worry about serving someone a frozen in the center dessert, and you don’t have to deal with the slightly annoying problem of how to store in the fridge while keeping a nice shape. There’s also no need for a springform pan, silicone mold or muffin tins. This is as easy as a raw vegan cheesecake can get!

No food processor required!

The hardest part of making raw vegan cheesecake recipes at home is the equipment requirements. They require a food processor, a blender and a springform pan. Of those three things, I think most people will have the blender in their kitchens. So I’ve created this recipe with an optional method that includes using a blender only! Because we’re building cheesecake bowls rather than sliceable pies, you don’t lose anything by ditching the blender.

Cheesecake bar?!

The overall approach to this raw vegan cheesecake could work really well for a party. How fun would a vegan cheesecake bar be? It would be so easy to serve a single cheesecake filling in a large beautiful bowl and lots smaller bowls of toppings of fresh sliced fruits, fruit sauces and crunchy things like nuts and coconut; everyone can customize their own little cheesecake bowls – so fun! I’m keeping this in mind for my next family party – once we’re all free to leave our homes.


Easiest Raw Vegan Mango Cheesecake Bowls Recipe

Servings: 6

Ingredients

Cheesecake Filling

½ heaping cup (100 gr) raw cashews

1 ripe mango (buy 2! You need one more for topping!)

1 Tbsp. (15g) coconut oil (melted)

1 lime

Salt

Cookie topping

¼ cup quick oats

½ cup shredded coconut (unsweetened)

5-10 dates (depending on how sticky they are)

Salt

Additional toppings:

Mango chunks

Unsweetened shredded coconut (desiccated)

Slices strawberries

Equipment:

Blender

Food processor

To make the cookie topping in a food processor:

Place the ½ cup coconut and the ¼ cup oats in a food processor and process until it’s a sandy texture. While the food processor is running, use the feed tube to add one date at a time, removing the seeds before dropping them in. Continue to add dates until the mixture starts to stick together and resemble cookie dough. Store in a covered container in the fridge.

To make the cookie topping in a blender:

In a bone-dry blender, add in your ½ cup coconut and ¼ cup oats and pulse it until it’s broken up a bit (maybe 5 pulses). This is a quick process; don’t turn it into a powder! Transfer the coconut oat mixture to a mixing bowl.

Next, create a date paste by blending dates and water in your blender. To do this, put some water on to boil, you will only need a small amount, likely ½ - 1 cup. Remove the pits from 10 dates, and place them in your blender. Then slowly pour over your hot water, until the dates are half covered by the water. Then blend this until it’s quite smooth. Add more water if it’s needed for movement in your blender, 1 teaspoon at a time. When it’s blended smooth it’s done and can transferred to a glass jar. This should be a very thick and smooth texture, and should not pour out of the blender quickly like a liquid.

To continue to make the cookie topping, spoon some of your date pate into the mixing bowl of coconut and oats, start with three tablespoons. Add a pinch of salt and stir to mix well. The ratio of date paste to coconut and oats is up to you, but you’re generally looking for a mixture that resembles a chunky cookie dough. Store this cookie dough, and any leftover date paste in the fridge.

To make the cheesecake filling:

Peel and cut the mangoes into medium sized chunks. Remove the zest of your lime with a micro plane, cheese grater or zester, then juice the lime. Blend the ingredients for the cheesecake base: ½ cup of raw cashews, 1 mango fruit, 1 Tbsp. coconut oil, the juice and zest of an entire lime and a pinch of salt. Blend this until it’s as smooth as you can get it. If it’s too thick to get a good vortex going, add a tiny bit of water or more lime juice, 1-2 teaspoons at a time. It should be just thick enough move while the blender is on, but not so thin that you could pour it out of the blender. When it’s smooth, give it a taste and adjust the lime juice based on your preference. Store in a covered container in the fridge. Store the other mango you’ve cut up in a separate container, this will go n the top of the dessert when you’re building your bowl.

Store both containers in the fridge and assemble the bowls as and when you need a treat! Scoop a few spoons of the cheesecake base into a bowl and sprinkle on the cookie topping. I love the combination of coconut, mango and strawberries, so adding any of them as a topper to this dessert will be really delicious.

If you have left over date paste from making the cookie topping, it is delicious to eat with apples and cinnamon as a sort of vegan caramel dip. It's a really delicious sweet snack and whole food vegan dessert!



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