Apr 27, 2009

DB Upside Down Peach Cashew Cheesecake with Mango Compote

"Cheesecake gone crazy" was echoing in my head after learning of the challenge that had really no restrictions beyond being a cheesecake. I've made vegan ones before with Tofutti cream cheese, and have been impressing (or tricking) non-vegans for quite some time now. So I wanted to challenge myself and come up with a recipe using cashews instead of the conventional vegan Tofutti alternative. I also wanted to stay within my grocery budget and use what was in my pantry, fridge, freezer, etc. So... a carton of soy yogurt got subbed for my original plan to use silken tofu (someone used it!), and instead of fresh fruit, I defrosted a bag of frozen mangoes. Feel free to do your own substitutions and use what's in your kitchen!

I pressed my graham cracker-date crust into the bottoms of a mini bundt cake pan to make 6 cute little individual cheesecakes, as shown below.

Here they are turned out onto a cookie sheet. They didn't stick- yay!!

In the end, I got very good reviews- success!


1 C. ground graham crackers
1/2 C. dried pitted dates
2 T. water
1 T. Earth Balance buttery sticks

1 C. raw cashews, soaked overnight
6 oz. container of peach soy yogurt (or try coconut milk yogurt)
2 T. agave nectar
2 tsp. cornstarch
1/2 tsp. cream of tartar
2 tsp. lemon juice

Mango Compote:
2 1/2 C. frozen mango
1/4 C. water
1/4 C. sugar
small pinch of salt

Process the crust ingredients until you get a fine crumble that sticks together when pressed. Spray cooking spray into mini bundt pans and fill evenly with the crust. Press into the bottoms. Bake for 5 minutes at 350.
Blend all ingredients for the filling until silky smooth. Pour evenly into bundt pans on top of the crusts. Bake for 10-12 minutes at 350.
In a sauce pan, heat the mango compote ingredients until a nice syrup develops. Taste, and alter acidity with lemon juice or sweetness with more or less sugar if needed. My frozen mangoes were really sour and not very sweet, so these amounts may vary.
To assemble, let the cheesecakes cool to room temp. Turn them out onto a sheet pan and transfer onto a plate with the mango compote already on it. If desired, add a dollop of vegan whipped cream.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.


  1. What an unusual flavour combination sounds like they went down very well. Love the little bunt pans. Cheers from Australia

  2. The bunt pans are a very creative way to present cheesecake-fantastic!

  3. The little bunt pans are such a unique way to present the cheesecake-fantastic idea!

  4. i love the individual cakes! they are adorable (and sound scrumptious)!

  5. Thanks for commenting on my blog, yours look awesome too, I love that they're upside down so you can have extra topping or bottoming(!?) (my favourite bit)

  6. PERFECT idea to use cashew cream!! And I love love love the mini bundt pans - well done!! Looks delicious :)

  7. These look supa-dupa! And a nice idea to use cashew cream instead of the standard vegan cream cheese!

  8. Love that shape, and how creative to make them as upside-down cheesecakes!

  9. Karma, how creative and clever! I usually end up using vegan cream cheese for cheesecakes, but the idea of using cashews is pure genius. They look beautiful.

  10. oh la la! when you're done making incredible and adorable cheesecakes, please do make some of those waffle recipes and review them :) i want to live vicariously through you since i don't have a waffle maker at school!

  11. Mmm they look amazing! I can't eat soy so vegan cheesecake is usually off the menu. I just have to wait for coconut yoghurt to make it's way across the ocean and I'll be ecstatic!

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  13. These look delicious! I'm glad you got to use what you had on hand. Thanks for being a part of this challenge. It is taking me a while to get to every post, so sorry for being delayed in commenting.

    Jenny of JennyBakes

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    Continue the wonderful work!

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