Mango, white chocolate and passion fruit vegan cheesecake
This fresh and fruity cheesecake is suitable for vegan and dairy-free diets.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the base
- 60²µ/2¼´Ç³ú cashew nuts, toasted and roughly chopped
- 60²µ/2¼´Ç³ú skinless hazelnuts, toasted and roughly chopped
- 60²µ/2¼´Ç³ú macadamia nuts, toasted and roughly chopped
- 150g/5½oz Medjool dates, stones removed and roughly chopped
For the filling
- 260²µ/9½´Ç³ú 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
Method
To make the base, blitz all of the ingredients in a food processor and press tightly into the base of a round 22cm/9in round cake tin. Chill in the fridge , for at least one hour, to firm up.
To make the filling, blitz all of the ingredients in a food processor. Tip the mixture onto the base, smooth to level the surface and chill for in the fridge for 4 hours to set.
Decorate the top of the cheesecake with the mango slices, passion fruit and mint, cut into slices and serve.
