Vegan Mango Cheesecake
PREPARATION: 20 MIN COOK TIME: 6 HR SERVES: 6
Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you’ll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious!
1 cup pitted dates (soaked in hot water for 10 minutes then drained)
1 cup raw macadamia nuts (you can substitute with almonds or walnuts)
2 cups raw cashews
1/4 cup lemon juice
1/3 cup coconut oil + 2 tablespoons
1/2 cup coconut milk + 2 tablespoons (placed in the refrigerator from overnight) (see notes below)
1/2 cup maple syrup + 1 tablespoon
1 cup fresh mango slices
Blend the nuts in a food processor until it starts to turn into a meal consistency. Add the warm dates and pulse until blended together, scraping down with a spatula every now and then. The dates and nuts should mix together and be slightly sticky.
Press the crust into a 6 inch cheesecake pan (I used a mug to press it evenly).
Mix all the filling ingredients together in your blender (I would recommend something powerful such as a NutriBullet or VitaMIx or Ninja) and blend for 2 minutes. Remove and use spatula to scrape down anything that wasn’t blended. Blend again for one minute or until the cheesecake is smooth (not grainy at all). Ensure to taste it! If you want it to be creamier, add coconut milk. If you want it to be sweeter, add more maple syrup.
Pour filling over crust and cover with saran wrap.
Place in the freezer for 4 hours until set.
Puree mango in a blender and spoon on top of cheesecake.
Allow to set in the freezer for two more hours.
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