This year our Christmas cake took on the form of a healthy, light and refreshing, non-dairy cheesecake. What you may ask? How can a cheesecake not contain any cheese and not be indulgent?
This versatile and tropical Coconut Yoghurt Cheesecake not only ticks all the boxes when it comes to clean, gluten free, sugar free and dairy free eating but it also takes wickedly delicious and creamy and is light and refreshing.
I used fresh mango and blueberries to layer the top of the cheesecake and decorated with raspberries and cherries however, you could really use any fruit that is in season.
Indeed why stop at Christmas, this Coconut Yoghurt and Mango Cheesecake can be enjoyed guilt free all year round.
This light and refreshing Coconut Yoghurt and Mango Cheesecake was our Christmas Cake this year.
This Cheesecake is best made the day beforehand to allow freezing time, however the actual preparation takes only 30-Minutes
Ingredients ½ Cup Coconut Pulp or Desiccated Coconut
½ Cup Coconut Cream
500g Coconut Yoghurt (I used COYO Yoghurt)
4 Tablespoons Coconut Flour
½ Cup Macadamia Nuts
½ Cup Blanched Raw Almonds
½ Cup Medjool Dates
2 Tablespoons Coconut Oil
Garnish with freshly sliced Mango, Blueberries, Raspberries and Cherries.
Combine the coconut pulp or desiccated coconut and coconut cream in a bowl and using a hand mixer, beat until well combined and the cream becomes thickened.
Add the yoghurt and coconut flour and blend into the cream until well combined.
The addition of coconut flour to the coconut cream and yoghurt will help thicken the cheesecake filling.
Divide the cream mixture evenly between the 4 cake tins and cover with cling wrap.
(You may want to line the tins with cling wrap beforehand however, I find I don't need this step with the spring-form tins I have.)
Divide the cream mixture evenly between the cake tins, cover with cling wrap then freeze overnight.
Freeze overnight or for a minimum of 6 hours.
Place the macadamia nuts and blanched almonds into a food processor and pulse until the nuts resemble fine crumbs.
Add the coconut oil and Medjool dates to the nut crumb and process until all ingredients are well combined and a sticky but firm cheesecake crust forms.
Blitz the macadamia nuts and almonds to form a fine nut crumb then add the Medjool dates and coconut oil. Process until you have a sticky and firm crust.
Divide the nut crumb mixture equally on top of each frozen cheesecake. Using a spoon, press the mixture down to form compact layers.
Divide the crumb mixture equally on top of each frozen cheesecake and press the mixture to form a compact top layer.
Return to the freezer for a couple of hours.
To assemble the cheesecake, remove the cheesecakes from the individual cake tins.
Invert the cheesecakes, so the nut crumb layer is on the bottom.
Just before serving, remove from the freezer and invert the cheesecakes so the crumb layer is on the bottom.
Decorate the tops of the cheesecake with slices of fresh mango, blueberries, raspberries and cherries.
You can serve the cheesecake immediately as a frozen treat or thaw slightly for 10-15 minutes before serving. Either way it will be delicious.
Decorate the Coconut Yoghurt Cheesecake with fresh mango, blueberries, raspberries and cherries.
Notes I always make my own coconut milk and cream by processing coconut flesh and water and simply modifying the amount of water I use to make a thick cream. Coconut pulp is the left over pulp from this process. Rather than throw the pulp away, I freeze it and use the pulp whenever a recipe calls for desiccated coconut or breadcrumbs.