Mango and Green Tea X50 Raw Cheesecake

Summer is approaching, I know, exciting isn’t it.

Except the sunburn, flies, sweaty hair, the dreading wearing a bikini, the seatbelt buckle burning you.

That’s the bad stuff. The good stuff is, BBQs with family and friends, fresh salads and cold drinks, spending time outdoors as there is more daylight hours, the beach, and bronzed skin (if you don’t have a pale English completion like me).

I made this cheesecake with Summer in mind, the tropical flavours, light delicate texture and the goodness of green tea. It also contains creamy coconut and the healthy fats of avocado.

You need to make it in 4 layers, freezing in between each so they stay separate and pretty!

A couple of notes to help you;

Use raw cashews not roasted.

Use only the thick part of the coconut cream, not the watery part.

The finished cheesecake will look a little like this…

Base

150g almonds

50g dates, soaked in boiling water or 15 mins then drained

Combine in a food processor until the mix resembles a wet crumb. Line a freezer safe dish with cling wrap and press the base mix into the bottom of the pan. Make it nice and even then pop into the freezer for 20 mins.

Green Tea Layer

4 x50 tea sachets

150g avocado

150g cashews soaked in water overnight and drained

50g coconut cream

Combine these until super silky smooth in the food processor. Spread this layer on top of the base nice and even and freeze again for 20 mins.

Coconut Layer

150g coconut cream

50g cashews soaked in water over night and drained

3g vanilla bean paste

20g stevia icing mix

Same as the last layer, whizz in the food processor, spread on top and freeze for 20 mins.

Mango Layer

150g mango fresh or frozen and defrosted, plus 50g sliced or diced

50g coconut cream

150g cashews soaked in water overnight and drained

Combine the 150g mango, coconut cream and cashews in the food processor until super smooth and spread evenly on top of the rest of the cheesecake. Place the other 50g mango on top and press down.

Freeze the entire cheesecake for 2 hours or overnight.

Slice and store frozen but allow to defrost before serving.

Choc Top Cheesecake

This recipe started as a choc almond cheesecake I saw on Instagram, but I didn’t have some of the ingredients.

So I read about 4-5 vegan and raw cheesecake recipes, and got a feel for the ingredients, consistency to look for etc.

Went in the kitchen and just started throwing things together. No measuring, just going by feel. It worked, and was beautiful!

So of course I had to take a photo and show it off….

But once I did that, everyone wants either a piece, or the recipe.

So I jotted it down from memory while in the car today (as a passenger I promise).

‘Crust’
1 cup almonds
1 cup dried fruit – I used dates and apricots
2 tbsp cacao powder
1/3 cup shredded coconut
1 tbsp coconut oil

‘Cheese filling’
2 1/2 cups cashews – soaked overnight
1/4 cup coconut oil
1 tsp vanilla bean paste
2 tsp agave
✨You can add anything you like here, peanut butter, berries, cacao, lemon rind✨

‘Choc Top’
2 tbsp coconut oil melted
2 tbsp agave
2 tbsp cacao

To assemble, put crust ingredients in food processor and work until it can be pressed into a firmish ball (technical huh?). Give it time, 5 mins if needed, if it’s too dry, add water a tsp at a time.

Press this into a cake tin or baking dish, line it first though so it’s easy to remove. I like to put a sheet of baking paper over it and use my hands to compact and flatten mixture.

Now, do the same for the filling, drain the cashews first and process it all until super smooth. Scrape the sides occasionally and keep going until there are no nut pieces.

Spread this over the crumb base and lightly smooth it over with a baking paper sheet to flatten.

Put in freezer for one hour.

To make topping, melt coconut oil but allow it to cool without solidifying. Mix in the cacao and agave very well and spread evenly over the cheesecake.

Freeze for 30mins to 2 hrs.

Carefully remove cheesecake from dish by lifting out the paper (leave a good overhang) and using a sharp knife cut into squares, triangles, wedges, whatever!

Defrost in fridge before serving.

I hope you love it!

Lemon Cheesecake

You will not believe your eyes, and tastebuds! This is so delicious and you can use any topping you like, just keep the base and filling the same.

Okay, let’s start with the base;

Blend/process/mix,
1/4 cup almond meal
1/4 cup shredded coconut
1/3 cup rolled oats

Then add the wet stuff,
1 tsp melted coconut oil
2 tsp water (add this in 3 lots as you may not need it all to get the right consistency)

Spread over a lined cheesecake tin and bake at 180 degrees for about 20 mins, until golden and set in the middle.

Allow to cool completely.

For the filling you will need a food processor or something similar to get it really smooth.

250g low fat cottage cheese
100g low fat cream cheese
1 tsp vanilla
1 tsp arrowroot powder
2 tsp stevia
Squeeze lemon juice (you can leave this out if you make a different flavour)

Process until super smooth and then pour over base, spreading evenly and refrigerate to set.

For the topping I used my yummy lemon curd and once set, topped it with blueberries and shredded coconut.

You could use mashed berries mixed with chia seeds, sliced mango or banana to top instead.

Hope you enjoy this xxx