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Mango Chocolate Cheesecake
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Mango Chocolate Cheesecake

No bake Mango Chocolate Cheesecake is a delicious treat that is also vegan, gluten free and dairy free.
Course Dessert
Cuisine American
Keyword cheesecake, chocolate, dairyfree, dessert, glutenfree, mango, tofu, vegan, vegetarian
Prep Time 20 minutes
Freeze 2 hours
Total Time 20 minutes
Servings 6
Calories 389kcal
Author Alkaline Recipes

Ingredients

Crust

  • 1-¼ cup almonds
  • 1 cup dates, soaked with water preserved about 7 large dates
  • ½ teaspoon sea salt
  • 2 tablespoon ground flax seed
  • ¼ cup date soak water
  • 1 teaspoon coconut oil for springform pan

Mango Filling

  • 2 cups fresh mango
  • 1 cup raw cashews
  • 7 oz tofu
  • 1 tsp sea salt
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon vanilla
  • ¼ cup maple syrup
  • 1 tablespoon lemon juice, or juice of 1 lemon
  • ½ cup vegan chocolate chips
  • 2 tablespoon almond or soy milk + extra if needed

Instructions

Crust

  • Add all ingredients to food processor and mix throughly.  Oil small 7" springform pan with coconut oil.  Press crust evenly into pan. Place in refrigerator.

Mango Filling

  • Add all ingredients to food processor and process on high until mixture is smooth.  Pour into springform pan with crust.  Place in freezer for 2 hours.

Chocolate Topping

  • Add milk to vegan chocolate chips and cook for 1 minute in microwave.  Stir, and add seconds of cooking time as needed to achieve a smooth creamy texture.  Allow chocolate to cool completely.  Remove cheesecake from freezer and spread topping on cheesecake and serve.