This refreshing mango cheesecake is dairy-free, vegan, gluten-free, and grain-free, and requires no baking skills. The thick creamy texture comes from cashews and it's sweetened naturally with mango and tiny bit of pure maple syrup.
Prep Time15 minutesmins
Cooling Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Dessert
Cuisine: American
Servings: 2
Author: Mitra @Nutriholist
Ingredients
Crust:
1/4cupcoconut flour
2tablespoonscoconut milk
1tablespooncoconut oil
1scoop Detox Organics Chocolate Superfoods Powder
Filling:
1cupraw cashewssoaked for 2+ hours {See Notes}
1cupmangocut into chunks
1tablespooncoconut oil
1/4lemonwith peel
1/4cupcoconut milk
2tablespoonspure maple syrup
1/2teaspoonpure vanilla extract
1/8teaspoonturmeric
1/2mangosliced for garnish
Instructions
For the Crust: Mix all crust ingredients in a small bowl and stir to evenly combine. Press onto the bottom of a 4-inch spring form pan.
For the Filling: Throw all the filling ingredients-except for the sliced mango for garnish-in a blender and blend until smooth. Pour on top of the crust and place in the freezer for 2 hours or longer to firm up.
Thaw for 10 minutes if the cake has been in the freezer overnight. Garnish with mango slices and enjoy!
Notes
To soak cashews, cover them with warm water for 2 hours or longer (up to 24 hours). If you forget to do so, you can cover them with hot water that was brought to a boil. Let it sit for 10-15 minutes, then rinse, drain, and use in the recipe.