I think my favourite vegan dessert to make is cheesecake. I love the creaminess, the richness, the crunch of the base combined with the smooth texture of the filling. What’s not to love about cheesecake? This mandarin and blueberry cheesecake ticks all the boxes.
I was in the supermarket recently and saw these funny looking mandarins. Usually mandarins are small and round, but these ones were large – sumo-sized – with a knob on the top. I wanted to find out more, so I asked the all-knowing google what these things were. Google told me they were seedless and juicy and big and had a knob on top. And they were called Sumo Citrus.
Oh yes, google you are smart! I also came across a competition. All you had to do was use the Sumo citrus mandarin in a recipe. The first thing I thought of was cheesecake. The second thing I thought of was cheesecake and the third thing I thought of was cheesecake. So I decided to make cheesecake.
I’ve never ever had mandarins in cheesecake before so I don’t know why mandarin cheesecake kept coming into my head but I decided to go with my instincts and create cheesecake.
The prize is a trip to the US to a food bloggers conference. I need to get into the top 5 based on votes and then there are ‘Sumo Citrus’ judges that make the final decision. Who wouldn’t want to win a foodie trip to the United States?
I got my cook on and set to work to create an amazing, prize-worthy creation and this is it. I have to say mandarin cheesecake is the bomb. And because sumo citrus are so big and juicy and seedless (oh yes, did i mention they are seedless?) they are the perfect mandarin cheesecake ingredient.
These cheesecakes don’t require too much work. They do require restraint. But this is the perfect sharing recipe, make it then take it. Take it away, take it to a friend’s house, take it on a picnic, just take it somewhere that others can share in its creamy decadence. There’s some soaking and setting time needed, but not too much hands on preparation.
Want to find out more about these mandarins? You can find them at Sumo Citrus.
Mandarin and Blueberry Cheesecake
- Prep Time: 30 mins + setting time
- Total Time: 30 mins + setting time
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: Australian
- 1 cup pepitas
- 1 cup desiccated coconut
- 1 cup medjool dates (pitted)
- 1 – 1 ½ tbsp rice malt syrup
- 2 cups cashews (soaked 2 hours in filtered water)
- 2 Sumo mandarins
- ⅓ cup coconut oil (melted)
- 1 Sumo mandarin
- ½ punnet blueberries
- Line the base of a 20cm round tin with removable base
- Combine the pepitas, coconut and dates in a food processor and process until pepitas are in small chunks. Add rice malt syrup and process until combined.
- Press evenly into tin.
- Place into the freezer whilst preparing the cheesecake layer.
- Drain and rinse the cashews and place into a high speed blender.
- Add the mandarins and coconut oil.
- Blend until smooth and creamy, approx 4 minutes.
- Pour over the base.
- Top with extra mandarin slices and blueberries.
- Return to fridge to set, preferably overnight, or at least 2 hours.