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What a wonderful week it was here at DAMYHealth.com. We felt a little no-bake raw vegan mango cheesecake was the perfect way to celebrate.

The Healthy Rebel App launch was a huge success! Within a couple hours of launching we went straight to number 1 in Canada under Food & Drink (and broke all kinds of other fabulous records globally that we didn’t expect!).

If you haven’t yet downloaded The Healthy Rebel App make sure you do. This is a passion project I have been working on for roughly 5 years (believe it or not) and is something David and I did completely on our own. We are very proud of The Healthy Rebel App and know that it will be loved by everyone.

This no-bake raw vegan Mango Cheesecake is fresh, creamy and wonderfully satisfying. It is light yet dense, sweet with a little zest.

It is super simple to make and everybody will love it!

I enjoy making this recipe in a smaller 6-7 inch spring form pan as I like my cheesecake to look high. I also, right before serving, dollop gobs of coconut whipped cream and chunks of mango over top.

This recipe is a wonderful weekly treat option for those of us on the Bikini Body Program.

Thank you to all of you that sent your love, spread the word and left such incredible reviews for The Healthy Rebel App!

For more healthy vegan mango recipes check these out:

If you love this recipe here are some more super yummy healthy summer desserts:

This recipe is vegan, gluten free, no- bake, dairy free, soy free, raw, sweet and delicious – the perfect refreshing summer dessert #HealthyRebel style.
 
mango cheesecake
 

Mango “Cheesecake” No-Bake & Vegan

Rating: 51

Prep Time: 5 minutes

Yield: Makes 1 6-8 inch Cheesecake

Mango “Cheesecake” No-Bake & Vegan

Ingredients:

    Crust Ingredients:
  • 1 Cup Cashews
  • 1 Cup Macadamia Nuts (or Slivered Almonds)
  • 1 Cup Unsweetened Shredded Coconut
  • 1 Cup Soft Pitted Medjool Dates
  • 1 Tsp Vanilla Extract
  • Mango Cheesecake Ingredients:
  • 3 Cups Pre-Soaked Cashews (I soak for 3 hours then drain completely)
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Coconut Sap (Maple Syrup or Agave Nectar - or Liquid Stevia to taste for a sugar free option)
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lime
  • 3 Cups Mango Chunks (I use frozen often to save time)

Directions:

  1. Place all Crust Ingredients into your food processor and pulse until finely chopped. Stop to check that the crust sticks together. If it doesn't at this point add a couple tbsp of water and pulse a few more times.
  2. Line a 6-8 inch spring form pan with parchment paper or spray with a healthy cooking oil.
  3. Press crust evenly down into your spring form pan.
  4. Place all cheesecake ingredients into your food processor and blend until completely smooth stopping to scrape down the sides.
  5. Evenly place mango cheesecake over your crust in your pan.
  6. Place in the freezer for at least three hours (if you freeze it for longer than 3 hours just make sure to remove from the freezer for 10 minutes before serving to allow it to thaw to the appropriate texture.
  7. Cut into slices. Top with coconut whipped cream and/or mango chunks and serve.

DAMY Members - 1 Slice is a wonderful healthy treat option.

All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com.

http://www.damyhealth.com/2015/05/mango-cheesecake-no-bake-vegan/

 
mango cheesecake
 
mango cheesecake
 
mango cheesecake
 

Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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