MANGO TURMERIC PASSION FRUIT CHEESECAKE

Mango Turmeric Passion Fruit Cheesecake

Today on the menu Mango-Turmeric-Passion Fruit Cheesecake. If you thought our cheesecake was delicious, consider this one the 2.0 version.

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This is a creamy, no bake, cheesecake that you’ll fall in love with. Adding turmeric, makes this cheesecake both great for you and incredibly delicious. This dessert is a delicious reminder that spring is here and summer is on its way. So let’s eat, lick plate, grab another slice and repeat. 😀

By the way, did you know that research has found that curcumin (a substance found in Turmeric) may be a powerful tool in the fight against obesity and its related symptoms. Curcumin reduces leptin resistance, lowers insulin resistance, reverses hyperglycemia, reduces inflammation, and activates fat burning gene signals.

I really hope you enjoy this recipe. If you do make this cheesecake, don’t forget to tag me on Instagram or Facebook and use the hashtag #FitQueensFoodies. I’d love seeing your take on my recipes.

 

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Mango Turmeric Passion Fruit Cheesecake
Today on the menu Mango-Turmeric-Passion Fruit Cheesecake. If you thought our cheesecake was delicious, consider this one the 2.0 version.
Course Dessert
Keyword vegan, dessert, healthy
Prep Time 30 min
Cook Time 6 hours
Servings
slices
Ingredients
CRUST
FILLING
TOPPING
Course Dessert
Keyword vegan, dessert, healthy
Prep Time 30 min
Cook Time 6 hours
Servings
slices
Ingredients
CRUST
FILLING
TOPPING
Instructions
CRUST
  1. Soak dates in hot water for 5 minutes.
  2. Remove dates from water and dry them out using a kitchen towel
  3. Blend dates and cashews in a food processor/blender and blend until a ‘dough’ like texture is formed.
  4. Add dough to cake mold and press it down. Use your hand to press it down. It needs to be around 1 cm. Set in freezer for about 15 minutes to firm up.
FILLING
  1. Remove cashews from water and dry them out using a kitchen towel.
  2. Add cashews, coconut oil, coconut milk, agave nectar/honey, cinnamon powder, vanilla extract, pinch of salt, 1 cup of fresh mango puree and turmeric in a blender and mix until smooth (about 3-4 minutes depending on your blender)
  3. Remove crust from the freezer and add filling on top.
  4. Freeze for 6 hours
Recipe Notes

There are two options for the topping. Option 1(As on pictures): This is the "all frozen" option. After removing cheesecake from the freezer, you can add the remaining 1 cup of fresh mango puree and freeze again for about 1 hour. Then you can add fresh passion fruit when serving.

Option 2: Instead of having a frozen topping, you can also drizzle fresh mango puree and passion fruit on top before each serving. This option will be softer than option 1.

I personally liked the all frozen (option 1) better. The contrast of soft cheesecake and frozen mango topping is delicious. Both options are amazing though. Now you have an excuse to try both 😉 You're welcome!

Keep your cheesecake in the freezer to store for up to 4 weeks.

It tastes great frozen or thawed for 5-10 minutes first.

Adapted from minimialistic baker

For the natural version check our other cheesecake recipe

 


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