Springy Sweets – Raw Strawberry and Mango Cheesecakes

Yesterday I was in the kitchie blending up mini strawberry and mango cheesecakes for a healthy living event today that my friend Nancy presented. I'm always excited for people to try raw vegan goodies for the first time to see that healthy options can taste great!

Mango Cheesecake

Crust*

1 cup almonds
1/4 cup pitted, packed dates
Pinch salt
1 teaspoon water

In a food processor grind the almonds.
Chop the dates and add to the almonds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Set aside.

Filling

2 cups chopped mango
1 cup cashews
3 tablespoons liquid sweetener
2 tablespoons lemon juice
4 drops vanilla stevia
3 tablespoons coconut oil
1 tablespoon melted cacao butter

Blend all but the coconut oil and butter until smooth and creamy in a blender.
Add the oil/butter and blend to incorporate.
Pour the filling over the crust.
Chill in the fridge or freezer until firm.

Strawberry Cheesecake

Crust - see above*

Filling

2 cups chopped strawberries
1 cup cashews
4 tablespoons liquid sweetener
2 tablespoons lemon juice
3-4 drops vanilla stevia
2 tablespoons melted cacao butter
4 tablespoons melted coconut oil

Follow mango filling instructions. Add any extra sweetener if needed.

Together, Nancy and I made my caesar salad, falafel veggie wraps, zucchini pasta with tomato pesto sauce, and a cold salad of cooked millet with raw veggies in a light vinaigrette to serve for lunch. 
Fresh zucchini noodles with tomato sauce. It was a scrumptious lunch!
What yummy things did you have for lunch today?!

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23 Comments
  1. May 19, 2011 at 02:23
    Reply

    omg! how did u get noodles that thin??? id love to know! i so miss thin noodles all i seem to be able to get are broad ones with a veggie peeler lol i have tried juliene peelers but they dont work so well please let me know tks

  2. May 19, 2011 at 02:58
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    it all looks delish! i can't wait to find some time to try some of this stuff out!

  3. May 19, 2011 at 03:12
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    that zucchini pasta looks delish!!! what did you use to make it that thin? i don't think my mandolin would make it look like that...!

  4. May 19, 2011 at 03:53
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    Those cheesecakes look awesome! <br />My lunch today was pretty awesome too. Guac on olive oil bread. Simple and fast, fantastic.

  5. May 19, 2011 at 04:54
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    It looks like she's using a saladacco spiral slicer--they make great angel hair zucchini.<br /><br />I love those little cheesecakes--beautiful! Sometimes if I'm making cheezecake and have extra, I put it together in little mason jars--little treats!<br /><br />So cool that you have so many events happening that you grace.

  6. May 19, 2011 at 10:11
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    I love your mango and strawberry cheesecakes - perfect for a summer tea party! I want it to be summer so I can have a tea party.<br /><br />I had kelp noodles for lunch - I'm having fun experimenting with this, new to me, ingredient.

  7. May 19, 2011 at 14:25
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    Yummy! Those little cheesecakes are too adorable! Everything looks and sounds so good!

  8. May 19, 2011 at 14:30
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    Yes! The noodles are made with a spiral slicer. Love that little gadget! <br />Thanks for the comments all. Have a great day!

  9. May 19, 2011 at 14:41
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    Those noodles look great. I think I might have to make that dish sometime soon :) You're a very focused in the kitchen!

  10. May 19, 2011 at 17:20
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    Heather- those cheesecakes look so perfect. Do you use latex mini cupcake cups? Or just paper ones?

  11. Anonymous
    May 19, 2011 at 21:00
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    I have a sprial cutter but I get hard noodles How do you get them stringy like pasta?

  12. May 19, 2011 at 21:23
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    The cheesecakes look unbelievably amazing!!!! I'm going to try to make these although I have zero baking talent whatsoever.

  13. May 20, 2011 at 03:17
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    Rocky - I used mini silicone muffin cups.<br /><br />Anonymous - I've seen 2 different spiral slicers. One produces long thin noodles like the one I have, and the other makes thicker noodles so Im guessing that's what you have.

  14. Anonymous
    May 20, 2011 at 22:30
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    I love the strawberry cheesecake filling. I had to substitute coconut butter instead of coconut oil.

  15. May 22, 2011 at 03:14
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    OK- now I need silicone mini muffin cups. Big question- Should I get the individual ones sold in a set of 12, or the 12 or 24 trays? Are they easy to pop out? HELP!!

  16. May 22, 2011 at 03:25
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    i just picked up some dates, so ill have to try this!!

  17. July 9, 2011 at 22:34
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    WHat is the difference between "liquid sweetnter" & stevia?<br />You use those in the Mango cheesecake recipe

  18. July 17, 2011 at 21:16
    Reply

    Leslie - liquid sweetener refers to either coconut nectar, maple syrup, or agave nectar, whichever you use. I use maple even though it's not raw because its a natural sweetener thats delicious and the consistency works well in recipes. Stevia is so strong that you can only use a small amount but still need to use the other sweetener too.

  19. June 1, 2012 at 13:58
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    Hi, just wondering if the cashew nuts needs soaking before-hand? I know this is the case for most raw recipes but I'm unsure as to whether it's taken as a given here, or whether you don't need to?<br /><br />Thanks.

  20. June 2, 2012 at 02:39
    Reply

    Luke - no you dont have to soak the cashews. I never soak them in any of my recipes because the vita mix blends them down just fine, plus there are no enzyme inhibitors in cashews.

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