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Raw Mango Lime Cheesecake
This Raw Mango Lime Cheesecake captures the essence of summer! It's a raw delight that blends summer fresh mangos and the zesty kick of limes that is not just a treat for your taste buds but also a wholesome indulgence. It's tropical sweetness, citrusy zing and crunchy nut base will have you savouring every delicious bite.
Recipe & image by Julia Michelle @juliamichelle.health
INGREDIENTS
BASE INGREDIENTS
- 195g Raw Australian Macadamias
- 70g Raw Australian Pistachio Kernels
- 3 Medjool Dates
- 2 tbsp Organic Coconut Oil, melted
- 1 tsp lime zest
FILING INGREDIENTS
- 375g Raw Organic Cashews, soaked overnight
- 250mL coconut milk
- 500g fresh or frozen mango
- 60mL freshly squeezed lime juice
- 60ml Organic Coconut Oil, melted
- 1-2 tsp lime zest
- 60mL Raw Australian Honey
TIME
20 Minutes
SERVES
8-12 slices
DIFFICULTY
METHOD
For the base, place the macadamias and pistachios in a food processor and process to a fine crumb. Add the dates, lime zest and coconut oil and process until just combined.
1Press the base into a 20cm springform cake tin.
2For the filling, place all the ingredients into a high-powered blender and blend under smooth and creamy.
3Pour the filling onto the base and place in the freezer to set for 1 to 2 hours.
4Remove from freezer 20 – 30 minutes before serving.
5Served topped with additional, roughly chopped macadamias and pistachio nuts.
6Dessert
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