The coconut filling, macadamia nut crust, and mango topping of this mango cheesecake are all present. It is tasty, tropical, gluten-free, vegan, and paleo.
Raw Coconut Macadamia Mango Cheesecake
Hi there, I wanted to share my latest creation with you - a delicious mango cheesecake! I absolutely adore mangoes and always indulge in them whenever I travel somewhere tropical. Mangoes are like sunshine in fruit form and just make me so happy. I made a raw cheesecake with a tropical twist as a result. Compared to my mixed berry cheesecake, I increased the amount of coconut flavor in the cheesecake's center.
To add some texture and crunch to the mango puree on top, I combined some shredded coconut and crushed macadamia nuts. Macadamia nuts are used to make the gluten-free, vegan, and paleo crust. Here's a quick trick for getting the frozen cheesecake out of the springform pan. Don't let it completely thaw, or the sides may start to separate. Instead, after taking it out of the freezer, warm the sides with a hot sponge before opening the springform.
The second time I made it, it was much simpler because I forgot to do that the first time and allowed it to thaw in the springform. Just keep in mind that it will thaw out enough to cut and serve in about 20 minutes.
Here are the instructions to make Raw Coconut Macadamia Mango Cheesecake.
- To make the crust for the cheesecake, combine all the crust ingredients (except for ¼ cup of shredded coconut) in a food processor and pulse until you achieve your desired texture.
- The bottom of a 9-inch springform pan should first be covered with the remaining shredded coconut before the crust mixture is gently patted into place.
- To make the cheesecake filling, put all the ingredients in a high-powered blender and blend until the mixture becomes thick and creamy.
- Pour the filling over the crust, then gently shake the pan to get rid of any air bubbles.
- Mango, honey, lemon, and a very clean food processor should be used to blend the ingredients. Set aside.
- Clean the food processor once again, then pulse the macadamia nuts and coconut shreds until they are very finely crushed.
- On top of the cheesecake, spoon the mango puree and the ground macadamia/coconut mixture and swirl it together.
- Before serving, place the cheesecake in the freezer for at least 4 hours.
- At least 20 minutes before serving, take the cheesecake out of the freezer to let it defrost a little. Enjoy the cheesecake with more coconut flakes as a garnish!
How to Refrigerate Raw Coconut Macadamia Mango Cheesecake:
Put the cheesecake in the refrigerator and let it chill for at least an hour before serving. Cover the cheesecake with plastic wrap or aluminum foil, making sure it is well-packed to avoid air exposure. For up to three to four days, the cheesecake can be stored in the refrigerator.
How to Freeze Raw Coconut Macadamia Mango Cheesecake:
Put the cheesecake in the freezer and let it stay there for at least 4 hours before serving. Cover the cheesecake with plastic wrap or aluminum foil, making sure it's well packed to keep out air. For a month or more, the cheesecake can be frozen.
How to Reheat Raw Coconut Macadamia Mango Cheesecake (If Required):
Take the cheesecake out of the freezer and let it defrost for a few hours in the fridge. The oven should be preheated to 350 degrees. Remove the cheesecake's plastic wrap or aluminum foil, then put it on a baking sheet. For 10 to 15 minutes, or until well heated, bake the cheesecake in the oven. Before serving, let the cheesecake cool for a few minutes.
Refrigerating or freezing raw coconut macadamia mango cheesecake is an easy process. Make sure to cover it well to prevent air exposure, and it can be kept in the refrigerator or freezer for a certain period. If you need to reheat it, follow the instructions carefully to avoid overcooking.
Can I use a regular blender instead of a high-powered one for the cheesecake filling?
It's best to use a high-powered blender for the cheesecake filling as it can create a smoother texture.