Healthy cake alternatives to christmas pudding

Mango Cheesecake

Recipe / Lee Holmes

Looking for the perfect Aussie Christmas dessert? Yes, I know, a cheese-less cheesecake … but sometimes you just have to trust me! I think I can even say that I like this more than regular cheesecake. Don’t be the friend who brings the unpalatable raw dessert to your Christmas lunch party. Bring this instead!

Serves: 8–10

Base

250g raw cashews, soaked in filtered water for 2 hrs
100g shredded coconut
Pinch sea salt
60mL lemon juice
2 tbsp melted coconut butter

Filling

250g cashews, soaked in filtered water for 2 hrs, drained 120g coconut butter
3 fresh or frozen mangoes, diced
80mL lemon juice
1 tsp vanilla extract
1 tsp Supercharged Food Golden Gut Blend (optional)
2 tbsp rice-malt syrup
80mL coconut milk
Handful mixed berries, to serve

Grease 20cm springform cake tin and line bottom with baking paper.

To make base, drain soaked cashews, then combine nuts and coconut in blender or food processor and chop finely. Turn out into medium bowl.

Stir in remaining ingredients, adding a little filtered water if necessary to help mixture hold together.

Push nut mixture into prepared tin and set aside in freezer while preparing filling.

To make filling, blend all ingredients in blender or food processor until smooth.

Remove base from freezer and spoon in filling, smoothing top with spatula.

Return cake to freezer (or put in fridge) until set.