MANGO TURMERIC ICE CREAM CHEESECAKE
Although chocolate desserts are my favorite, this time I wanted to switch it up a little and make something sweet yet summery and refreshing.
Mango turmeric cheesecake was a perfect choice. The combination of mango and turmeric is just amazing: mango’s sweet and refreshing flavor perfectly complements the warm and earthy flavor of turmeric powder.
This no-bake cheesecake is vegan, gluten-free, dairy-free, soy-free, and great for summer.
For more no-bake vegan cheesecake recipes, visit the link below:
6 no-bake vegan cheesecakes >>
MEET THE INGREDIENTS
This is what you’ll need to make it (You can find instructions and the exact measurements in the recipe card below):
Crust: roasted almonds, coconut flour, dates.
Mango layer: cashews, coconut cream (see Note on coconut cream), fresh mango, lemon juice, turmeric powder, and agave syrup.
TURMERIC POWDER
Turmeric is a spice known for its amazing health benefits. It contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties.
It is a fantastic spice due to its versatility and can be used in a number of recipes, both sweet and savory. It lends an earthy, aromatic flavor to every dish and gives it a gorgeous yellow hue. When added to sweets, it adds a unique touch that goes perfectly with sweet flavors.
When adding turmeric to your dishes and sweet treats, make sure not to overdo it, since too much turmeric powder can create unwanted bitterness, especially in sweet recipes.
Note: Always make sure that the powder is organic and of the highest quality.
HOW TO MAKE MANGO TURMERIC CHEESECAKE
SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.
NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.
CRUST
- Line the base of a 16 cm springform cake tin with baking paper.
- Drain dates really well after soaking them – you can use a fork to remove any excess water.
- Combine roasted almonds (see How to roast almonds), coconut flour, and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness if needed.
- Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make mango layer.
MANGO LAYER
- Drain cashews and place them in a blender. Add coconut cream (see Note on coconut cream), fresh mango, lemon juice, agave syrup, and turmeric powder and blend on high speed until the mixture becomes smooth and creamy.
- Pour the mango filling over the crust and place the cake in the freezer to set for at least 5-6 hours or until firm.
SERVING SUGGESTION
- Top with fresh or frozen blueberries.
- Makes approx. 6 servings.
STORING
- Store leftover cheesecake in the fridge or the freezer (for up to 1 month for optimal flavor).
- If the cake was in the freezer, let it thaw for 40-45 minutes before serving.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.
TIPS AND HOW-TOS
HOW TO ROAST ALMONDS
Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:
Preheat oven to 180 °C. Spread the almonds in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the almonds to cook evenly.
When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
MANGO TURMERIC CHEESECAKE IS:
- Vegan
- Gluten-free
- Soy-free
- Dairy-free
- No-bake
- Refreshing
- Perfect for summer
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Mango Turmeric Cheesecake
Ingredients
Crust
- 100 g roasted almonds
- 20 g coconut flour
- 90 g dates previously soaked in water for 1-2 hours
Filling
- 200 g cashews previously soaked in water for a minimum of 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g fresh diced mango
- 1/2-1 teaspoon turmeric powder
- 4-5 tablespoons agave syrup
- 3 tablespoons lemon juice
Instructions
Crust
- Line the base of a 16 cm springform cake tin with baking paper.
- Drain dates really well after soaking them – you can use a fork to remove any excess water.
- Combine roasted almonds, coconut flour, and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness.Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make mango layer.
Mango layer
- Drain cashews and place them in a blender. Add coconut cream, fresh mango, lemon juice, agave syrup, and turmeric powder and blend on high speed until the mixture becomes smooth and creamy.
- Pour the mango filling over the crust and place the cake in the freezer to set for at least 5-6 hours or until firm.
Serving suggestion
- Top with fresh or frozen blueberries.
Storing
- Store leftover cheesecake in the fridge or the freezer (for up to 1 month for optimal flavor).
- If the cake was in the freezer, let it thaw for 40-45 minutes before serving.
Notes
Always use full-fat canned coconut milk or the cake won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it's too watery, the cake won't be able to hold its shape.
* The nutritional information provided is calculated automatically and should be used as an estimate.
