Happy June! This time of year always feels like the start of summer adventures. I still remember elementary school summers — hot classrooms without air conditioning and the relief of running to a friend’s pool after school. Our school’s end-of-year Day of Fun stands out too: games, prizes, and plenty of water balloons.
One of my favorite childhood memories is strawberry picking with my mom and sister at dawn. We went at 7:00 AM before the school bus arrived. The farm being open that early felt magical — the cool breeze carried the scent of strawberries as we moved through the rows. It was a simple, lovely morning that has stuck with me.
This raw mango cheesecake recipe was developed in spring and saved for summer so you can enjoy it with peak-season fruit. It’s refreshing: a silky, raw mango filling set on a buckwheat and date crust, finished with a colorful crown of strawberries, blueberries, raspberries, and blackberries. It’s a perfect summer dessert — light, fruity, and decadently creamy while still plant-based.
Raw Mango Cheesecake
Ingredients
Crust
- 1/2 Cup Walnuts
- 1/3 Cup Raw Buckwheat Groats
- 6 Medjool Dates
- 1 Tbs Raw Agave Nectar
Cheesecake
- 1 1/2 Cups Raw Cashews soaked overnight
- 1 Cup Fresh Mango chopped
- 1/4 Cup Raw Agave Nectar
- 1 Tbs Raw Coconut Oil
- Pinch Turmeric for color, optional
Toppings
- Fresh Berries I used strawberries, blueberries, blackberries, and raspberries
Instructions
Crust
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In a food processor, pulse the walnuts and buckwheat groats until they form a coarse meal.
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Add the Medjool dates and agave nectar, and process until the mixture comes together into a sticky dough.
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Press the crust evenly into the bottom of a 6″ springform pan lined with parchment so the base is fully covered.
Cheesecake
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Combine the soaked cashews, chopped mango, agave nectar, coconut oil, and turmeric (if using) in a blender. Blend until completely smooth and creamy.
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Pour the mango mixture over the prepared crust and smooth the top.
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Freeze the cheesecake for at least six hours, or overnight, until fully set.
To Serve
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Once set, top the cheesecake with fresh berries. If you prefer frozen berries, return it to the freezer briefly; otherwise serve with soft, fresh berries.
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Before serving, thaw the cheesecake in the refrigerator for about an hour or at room temperature for 20–30 minutes. Shorter thawing yields a firmer, ice-cream-like texture; longer thawing gives a creamier, fluffier result.
Notes
https://wellandfull.com/2016/06/raw-mango-cheesecake/
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P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your creations — I love seeing how you make the recipes your own.