This frozen cheesecake is just what a summer dessert should be. Easy to make ahead and easy to save in the freezer, well only if you manage to have any leftover that is.

As the nutrient and fiber hunters we are, we have of course taken the opportunity to boost this treat with some extra superpowers. At the bottom you’ll find, among other things, activated (soaked) buckwheat which, in addition to all the benefits, adds a wonderful crunch, and in the mango and passion fruit filling we create a creamy base with soaked cashew nuts.

Thanks to our third book we have discovered how fun and easy it is to make small adjustments in recipes to make them even more beneficial. Like tucking in some whole buckwheat into a crust for example.

Frozen cheesecake with mango and passion fruit
(1 cake)

Bottom:
1/2 cup soaked and dried whole buckwheat
10 dates
1/2 teaspoon vanilla powder
4 tablespoons of lemon juice (fresh)
a pinch of salt

Filling:
1 ½ cup of soaked natural cashew nuts
1/2  cup coconut cream
1 mango
1/2 banana
1 passion fruit

Topping:
Passion fruit

Start by soaking the buckwheat overnight. Then rinse it thoroughly and allow it to dry in an oven at the lowest temperature for a few hours.

The lemon in this dessert is subtle yet critical, it lifts the entire cake once you add it to a level of  “aha, there it is!”. Also, it creates some tartness to offset the sweetness. 

Start by mixing the ingredients for the bottom together in a food processor. Place a parchment paper in a springform pan and spread out the crumble and gently press into the bottom.

Moving on to the filling now, rinse the cashews and blend with the rest of the filling ingredients. Aim for, as smooth a possible here, using a high-speed blender is best. 

Pour the filling into the springform and place in the freezer for a few hours. Take out prior to serving, about 30 min – 1hr ahead of time (depending on how warm it is where you are) and  garnish the cheesecake with fresh passion fruit.

Best when enjoyed in the sun!

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