Maqui Mango Cheesecakes
Mango is my all time favourite fruit, so combining it into a vegan cheesecake was a given. Adding an antioxidant packed Maqui layer was a fun chance to practice my different layering techniques whilst also adding a nutritional and flavour boost.
As with all of my cheesecakes, I make them in mini size to reduce the calories, and make them the perfect snack size. All though they are made with whole ingredients, it doesn't make them calorie free, so eat them in moderation.
I store mine in the freezer as it keeps them fresh and out of sight! So you just need to thaw them out for a few minutes before consuming, and you have a handy snack or dessert available when you need it.
It's really just like eating a snack pack of nuts right!?
I always try and add some citrus like lime or lemon to my cashew cheesecakes, as I really think it helps lift the flavour, and cut through the creaminess of the cashews.
I hope you give them a try
Maqui Mango Vegan Cheesecakes
(Serves 6 muffin size or 12 mini cupcake size - mini is more than sufficient for an individual serve to me! As raw treats are rich and filling)
1/2 cup almonds
1/4 cup dried dates chopped (soaked for 20mins in boiling water & drained)
Blend almonds until crumbly in a food processor. Add drained dates and blend again.
Press into the base of a silicon muffin tray with your fingers.
Place in the freezer while you make the filling
2 cups cashews (soaked in water overnight and drained)
1/3 cup natural sweetener (stevia, rice malt, maple, coconut sugar)
1/3 cup almond milk
2 tsp vanilla extract
1/4 cup coconut oil
Blend until smooth, scraping down sides as required.
Divide in two
1/2 the filling mix
3/4 cup diced mango
2 tsp Lacuma powder
1 Tbsp Lime juice
1/8 tumeric powder (optional for yellow colour)
Blend until smooth
1/2 the Filling mix
1/4 cup blueberries
2 tsp Maqui Powder
1 Tbsp Lemon juice
Blend until smooth
Layer the Mango and Maqui layers on top of the bases as desired
Place back in the freezer overnight to set.
Store in the freezer
Allow to thaw for 15 minutes prior to consuming.