Mango, white chocolate and passion fruit vegan cheesecake

A fresh and fruity cheesecake suitable for vegan and dairy-free diets

Matt Tebbutt recipe

Preparation time
over 2 hours

Cooking time
no cooking required

Serves
Serves 6–8

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the base

  • 60g/2¼oz cashew nuts, toasted and roughly chopped
  • 60g/2¼oz skinless hazelnuts, toasted and roughly chopped
  • 60g/2¼oz macadamia nuts, toasted and roughly chopped
  • 150g/5½oz Medjool dates, stones removed and roughly chopped

For the filling

  • 260g/9½oz cashew nuts, soaked overnight and drained
  • 150g/5½oz ripe mango, roughly chopped
  • 150g/5½oz thick dairy-free yoghurt
  • 120g/4½oz vegan white chocolate, melted
  • 100ml/3½fl oz maple syrup
  • 50ml/2fl oz lemon juice
  • 1 vanilla pod, seeds scraped

For the topping

  • fresh mango slices
  • passion fruit pulp and seeds
  • small fresh mint sprigs
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