Ingredients
2 cups raw cashews (soaked for 4 hours)
3 large fresh mangoes (pureed)
1 cup full-fat coconut cream (chilled)
0.5 cup organic grade A maple syrup
0.3 cup coconut oil (melted)
2 tablespoons fresh lemon juice
1.5 cups almond flour
1 cup Medjool dates (pitted)
Instructions
Place almond flour and pitted dates in a food processor and pulse until sticky and firm.
Press the crust mixture firmly into the bottom of a lined springform pan.
Freeze the base for 20 minutes to set.
Thoroughly drain the soaked cashews.
In a high-speed blender, combine cashews, mango puree, coconut cream, maple syrup, coconut oil, and lemon juice.
Process on high speed for 3 minutes until the mixture is completely smooth and velvety.
Pour the mango filling over the chilled crust.
Spread evenly and smooth the top with a spatula.
Place the cheesecake in the freezer for at least 6 hours to set completely.
Thaw for 15 minutes before slicing and serving.
Notes
Ensure your coconut cream is chilled to obtain the best texture. If you prefer a firmer cake, allow a longer freezing time. Store leftover cheesecake in the freezer for up to two weeks.
- Prep Time: 30
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: Modern Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Sodium: 15mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg