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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
Diet Category Vegan, vegetarian, gluten free, diary free
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.

Nutrition

Serving: 1slice | Calories: 389kcal