Hey there, beautiful friends.
I am so happy to be sharing another recipe. And this time, it’s one of my favorite things to make: a raw (live food) and vegan dessert!
As I tell people from time to time, I’m particularly fascinated with creating desserts because it’s so fun to teach people that healthy eating doesn’t have to be derivative or boring. In fact, I find it’s the exact opposite!
When I adopted a plant-based lifestyle, I was introduced to hundreds of more foods — particularly, fruits, vegetables, nuts, seeds, and legumes — that support vibrant health and, when whipped up in various ways, are delicious. The purpose of Bloom for Life is to spread that inspiration.
So, without further ado, I hope you enjoy the recipe for this super yummy raw cheesecake which I recently made for my workplace, Wonder Press, located in Boulder, Colorado. (Stop in sometime and say “hi!”).
This cheesecake is very similar to the first Tropical Cheesecake (raw and vegan) I published on Bloom for Life over five years ago (oh, golly). Get that recipe here. 
On another note, I’ll be sharing details soon for the third annual South Dakota Yoga Conference. I’ll be a speaker at this event which will take place at the end of July. Keep an eye out for more information and a coupon code!
Blueberry-Mango-Turmeric Cheesecake [Raw, Vegan]
Preparation Time: 20 minutes
Serving Size: 6-8 slices
Ingredients:
Crust
- 1½ Cup Almonds or Pecans
- 10 Dates
- 2 Tbsp Shredded Coconut
- 1 tsp Vanilla Powder
- (Optional): 1-2 tsp Agave or Raw Honey (to ensure stickiness)
Filling:
Mango-Turmeric
- 2 cups cashews, soaked for at least 4 hours
- 6 Tbsp coconut oil
- 2 lemons, juiced
- 2 tsp pure, alcohol-free vanilla extract
- 1/4 cup liquid sweetener (raw honey, maple syrup, coconut nectar, etc…)
- 2 cups mango
- 3 Tbsp turmeric powder
Blueberry
- 2 cups cashews, soaked for at least 4 hours
- 6 Tbsp coconut oil
- 2 lemons, juiced
- 2 tsp pure, alcohol-free vanilla extract
- 1/4 cup liquid sweetener (raw honey, maple syrup, coconut nectar, etc…)
- 2 cups blueberries (frozen or fresh)
Excuse the poor food photography, I took these photos with my iPhone in a hurry.
Directions:
Crust:
- Process almonds in a food processor until finely ground. Add in 10 dates (you may need more for stickiness), shredded coconut, and vanilla. If it still doesn’t hold together, add in your extra dates and optional sweetener.
- Press into a cheesecake tin. Set in the freezer to chill while you make your fillings.
Filling(s)
- You are going to make TWO batches – one mango-turmeric, one blueberry. For each filling, blend all ingredients in a high-speed blender. Set aside.
- Be sure to hold onto about 1/8 cup of the first filling you decide to layer for topping purposes. Once your crust is set, pour the first filling into the springform pan. Allow to chill in the freezer for 30 minutes.
- Once the first filling has set, pour the second filling on top. Use the 1/8 cup of the first filling and drop dollops on top. Then, use a knife or a thin utensil to create “swirls”. Place in the freezer and let chill for 4-6 hours, or until hard.
- When you’re ready to serve, cut the cheesecake into 6-8 slices and serve with fresh mango on top. This dessert will store up to two weeks in an air-tight container in the freezer.
That’s all there is to it! I hope you guys enjoy this recipe. If you did, please comment your thoughts below.
