Raw Strawberry Mango Cheesecake
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • The Base
  • 1.5 cup walnuts or almonds
  • 2.5 cups Medjool dates (pitted)
  • ¼ tsp sea salt
  • The Cheesecake
  • 2 cups soaked cashew nuts (soak at least 6-8 hours, but I usually do mine at least 12 to get a creamier texture)
  • ⅓ cup honey
  • ⅓ cup apple juice
  • juice of two lemons
  • 1 tsp vanilla extract
  • 2 cups strawberries (fresh or frozen, but if frozen thaw out a little bit)
  • 1 cup mango (if frozen thaw out a little bit)
  • Spring form pan any size you choose I used an 9 inch one.
Instructions
  1. The Base:
  2. Take your heavy duty food processor and grind up the walnuts, Madjool dates, and sea salt until they are finely pulsed together.
  3. Then take your spring form pan or if you do not have a spring from pan use plastic wrap to make it easier to get your cheesecake out of the pan once it is set.
  4. Press in with your hands the walnuts, dates, and sea salt you just processed. Once this is nicely flattened and level clean out your food processor.
  5. Take your now very plump and soaked cashews and put them into your food processor with the honey, apple juice, and lemon juice until it creates a wonderful smooth mixture.
  6. Then take ⅓ of the mixture and pour it over your base nuts and dates. Smooth it out until it is level and then with the rest of your cashew mixture add in the strawberries and mangoes until chopped and blended to a smooth consistency.
  7. Take the rest of the cashew mixture and pour it over the base and middle layer of the cheesecake. Spread to make even and place in your freezer to harden.
  8. You can add fresh fruit as garnish if you want right before you serve it. Cheese cake should be taken out of freezer about 30 minutes prior to serving.
Recipe by Udderly Fit at http://udderlyfit.wpengine.com/raw-strawberry-mango-cheesecake/