Mairi Rivers (aka Ginger Vegan) has created these stunning cheesecakes for our #cocotarget competition. Packed full of healthy fruit and nuts, these are the perfect ending to a summer BBQ, dinner party with friends or as a sneaky guilt-free night time fridge raid!
What’s In It?
Base
- 50g dried mango
- 50g dried apricots
- 50g pistachio nuts
- 50g cashew nuts
Filling
- 150g soaked cashew nuts
- 100g mango
- 1 tbsp Lucuma powder
- 1 tbsp cacao butter
- 3 tbsp Cocofina light and neutral coconut oil
- 1 tbsp lemon juice
- 3 tbsp maple syrup
Topping
- 200g fresh mango
- 1 tbsp Lucuma powder
- 2 tbsp Cocofina light and neutral coconut oil
- 1 tsp lemon juice
- 2 tbsp maple syrup
How Do I Make It?
Base
Process all the ingredients in a food processor until finely chopped.
Press into the bottom of your moulds. I used 2.5″ diameter, 2″ high ring moulds lined with greaseproof paper, but you could use silicone cupcake moulds or ramekin dishes too.
Filling
Soak the cashew nuts for at least 2 hours or ideally overnight.
Melt the cacao butter and coconut oil in a bowl over hot water.
Mix all ingredients together in a blender until smooth.
Spoon on top of the base.
Topping
Melt the coconut oil in a bowl over hot water.
Blend all of the ingredients together – I used a stick blender for this.
Spoon the mixture over the top of the cashew filling and freeze.
They do hold together quite well without freezing so if you intend to eat that day you could just refrigerate, but I do like my cheesecakes to be slightly frozen, which is why I freeze mine. Just remember to remove them from the freezer about 15-20 minutes before eating.
Garnish with slices of dried mango.
