This raw, vegan cheesecake recipe is made without any sweeteners! The mango and orange provide enough sweetness; however, if you prefer a sweeter cheesecake, you can add a few tablespoons of raw honey to the filling. Serve cheesecake for a summer dinner gathering with friends. Simply remove the cheesecake from the freezer about 20 minutes before you are ready to serve it and top with fresh flowers and berries. Pictured here are nasturtium flowers and lavender from my gardens—both edible flowers!
Preparation Note
Place the raw cashews into a bowl and cover with water. Let them soak on your counter for 3 to 6 hours. Then rinse and drain.
Ingredients
Crust
2 cups
raw pecans
½ cups
unsweetened shredded coconut
½ teaspoons
ground cardamom
½ teaspoons
sea salt
1 cups
medjool dates
pitted
(packed)
Filling
2 cups
raw cashews
(soaked for 3 to 6 hours)
2 cups
chopped
mango
¾ cups
melted
coconut oil
½ cups
plain coconut yogurt
6 tablespoons
orange juice
1 tablespoons
orange zest
1 pinches
sea salt
