These cheezecakes are my favourite combo: mango and passionfruit! This recipe is my all-time favourite dessert. Mango and passionfruit go sooooo well together. Perfect using seasonal fruit in the warmer weather.
They're gluten-free, raw, vegan, refined sugar-free, and nutrient-dense!
Use activated nuts and organic ingredients where possible.
Ingredients (makes about 12 mini cheezecakes or 6 jars)
For the base
1 cup almonds or cashews
1 cup shredded coconut
6 - 7 Medjool dates (pitted)
Tiny pinch pink Himalayan salt
For the ‘Cheeze’ Layer
2 cups cashews (soaked in filtered water for at least 4 hours)
1/4 cup pure maple syrup
1/2 cup filtered water
1 tsp vanilla extract
Approximately 1/3 cup fresh lime juice
1/2 cup coconut butter or coconut oil (melted)
For the Fruity Toppings
2 ripe mangoes
Approximately 10 - 12 ripe passionfruit
Process all of the base ingredients until mixture sticks together and forms a dough. Add more dates if needed. Press into jars or lined cupcake tray.
Blend all ‘cheeze’ ingredients together adding coconut butter/oil last. Only add coconut butter/oil once the mixture is smooth, like cream. Pour cream on to crusts and place in the fridge or freezer.
Peel and purée the mangoes, scoop out the passionfruit pulp, and add to a small bowl. If the passionfruit are on the sour side, stir in a few drops of pure maple syrup before adding to the mango purée. Mix well. Evenly pour fruit on top of cheezecakes. The trick here is to pour a thick layer of fruit purée, so it bursts with flavour!
If not eating on the same day these are prepared, store in the freezer until ready to eat. You can add the purée to the top of the cheezecakes before storing in the freezer or add the fresh purée just before eating. Storing in the freezer will reduce the chance of the base becoming soggy. Allow to thaw for 10 minutes before serving.
Replace the mango and passionfruit with fresh puréed pink pitaya/dragonfruit, or raspberries. Yum!