Raw Mini Mango Cheesecakes
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What’s better than a cheesecake? A no bake, no fuss; non-dairy cheesecake that’s what. These little personal sizes cheesecakes can be made ahead and kept in the freezer until needed. Just bring out a few at a time and allow to defrost in the fridge overnight and you’ll be good to go. The mango flavour is subtle and will depend on the potency of the mango, the riper the mango the better the flavour. Try adding some lime zest and switch the lemon juice for freshly squeezed lime juice and find yourself transported to an exotic beach far, far away. Enjoy.
- 1 cup Walnuts (or pecans)
- 1 cup Anita’s Organic Medjool Dates
- 1 cup Anita's Organic Shredded Coconut
- 1 pinch Salt
- 2 cups Raw cashews; soaked for 8 hours
- 1/3 cup Unrefined coconut oil; melted
- 1/3 cup Coconut milk; refrigerated for 2 days – use thick creamy part only
- Juice of 1 Lemon
- 1 cup Fresh mango, cut into cubes
- 1/4 cup Maple syrup (or coconut syrup)
- 1 cup Vanilla extract or seeds from 1 whole vanilla bean
- 1 1/2 cups Mango (approx. 1 fresh mango)
- 1 tbsp Maple syrup (or coconut syrup)
- 1 tbsp Fresh lemon juice
- Splash of Water (to loosen coulis if needed)
- Lightly oil a 12 cup muffin/cupcake tray and lay one or 2 thin strips of parchment paper in each one (this will help you lift out the cheesecakes).
- In a food processor combine the walnuts; dates; coconut and salt. Pulse the mixture until it has the texture of coarse bread crumbs. Do not over process as the mixture will become oily.
- Spoon the base mixture into the prepared muffin pan evenly and press down firmly to form the crust. Place in the freezer while you make the cheese layer.
- In a food processor combine all the ingredients and process until everything is smooth and creamy. Stop from time to time to scrape down the sides. The mixture is ready when it is smooth. No lumps and creamy.
- Remove the base layer from the freezer and spoon over the cheese mixture evenly. Tap the tray on the counter lightly to level the tops. Place back in the freezer to set while you make the coulis.
- Place all the ingredients (apart from the water) into a food processor or blender and process until smooth. Add just a small dash of water if needed to loosen the mixture and help the coulis to form.
- Spoon the coulis over the tops of the cheesecakes when they are set.
- To serve allow the cheesecakes to thaw in the fridge for 6 to 8 hours. These will keep in the fridge for 3 days and in the freezer for 2 months.
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