What a wonderful week it was here at DAMYHealth.com. We felt a little no-bake raw vegan mango cheesecake was the perfect way to celebrate.
The Healthy Rebel App launch was a huge success! Within a couple hours of launching we went straight to number 1 in Canada under Food & Drink (and broke all kinds of other fabulous records globally that we didn’t expect!).
If you haven’t yet downloaded The Healthy Rebel App make sure you do. This is a passion project I have been working on for roughly 5 years (believe it or not) and is something David and I did completely on our own. We are very proud of The Healthy Rebel App and know that it will be loved by everyone.
This no-bake raw vegan Mango Cheesecake is fresh, creamy and wonderfully satisfying. It is light yet dense, sweet with a little zest.
It is super simple to make and everybody will love it!
I enjoy making this recipe in a smaller 6-7 inch spring form pan as I like my cheesecake to look high. I also, right before serving, dollop gobs of coconut whipped cream and chunks of mango over top.
This recipe is a wonderful weekly treat option for those of us on the Bikini Body Program.
Thank you to all of you that sent your love, spread the word and left such incredible reviews for The Healthy Rebel App!
For more healthy vegan mango recipes check these out:
- Vegan Mango Coconut Cheesecake Ice Cream
- Mango and Lime Ice Cream with Soft Caramel Date Chunks (Raw/V/GF)
- Pineapple Mango Ice Cream w/ Blueberry Sprinkles
- Mango Kombucha Mimosa
- Raw Vegan Falafel and Mango Chutney
If you love this recipe here are some more super yummy healthy summer desserts:
- Coconut Lime Mousse Pie (Raw/Vegan)
- Vegan Pina Colada Cheesecake
- Coconut Cream & Salted Caramel Vegan Ice Cream Bars
- Granola & Strawberry Jam Ice Cream Breakfast Bars
- Raw Vegan Mint Oreo Ice Cream Bars
- Chocolate Covered Mint Chip Ice Cream Bombs
- 4 Ingredient TOASTED COCONUT Fudgy Bites
- Coconut Cream Pie Bites (No-Bake, Vegan and Clean)
- Deconstructed Chocolate Covered Strawberries in a Jar
This recipe is vegan, gluten free, no- bake, dairy free, soy free, raw, sweet and delicious – the perfect refreshing summer dessert #HealthyRebel style.
Ingredients:
- 1 Cup Cashews
- 1 Cup Macadamia Nuts (or Slivered Almonds)
- 1 Cup Unsweetened Shredded Coconut
- 1 Cup Soft Pitted Medjool Dates
- 1 Tsp Vanilla Extract
- 3 Cups Pre-Soaked Cashews (I soak for 3 hours then drain completely)
- 1/4 Cup Coconut Oil
- 1/4 Cup Coconut Sap (Maple Syrup or Agave Nectar - or Liquid Stevia to taste for a sugar free option)
- 1 Tsp Vanilla Extract
- Juice of 1/2 a Lime
- 3 Cups Mango Chunks (I use frozen often to save time)
Directions:
- Place all Crust Ingredients into your food processor and pulse until finely chopped. Stop to check that the crust sticks together. If it doesn't at this point add a couple tbsp of water and pulse a few more times.
- Line a 6-8 inch spring form pan with parchment paper or spray with a healthy cooking oil.
- Press crust evenly down into your spring form pan.
- Place all cheesecake ingredients into your food processor and blend until completely smooth stopping to scrape down the sides.
- Evenly place mango cheesecake over your crust in your pan.
- Place in the freezer for at least three hours (if you freeze it for longer than 3 hours just make sure to remove from the freezer for 10 minutes before serving to allow it to thaw to the appropriate texture.
- Cut into slices. Top with coconut whipped cream and/or mango chunks and serve.
DAMY Members - 1 Slice is a wonderful healthy treat option.
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