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Mango Turmeric Cheesecake

No-bake mango turmeric cheesecake has a creamy texture and a delicious mango-turmeric flavor. The cheesecake is vegan, gluten-free, and great for summer.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Author Nensi Beram

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

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.