No-Bake Mango Cheesecake
This raw and vegan 'cheesecake' is incredibly east to make with simple everyday ingredients. It's so fresh, decadent and delicious you'll be counting down the minutes until it's ready to eat!
Nutrition Facts
493 kcalCalories
10 gProtein
47 gCarbs
32 gFat
Ingredients
Instructions
To make the crust, place the almonds, dates, coconut and lime zest in a food processor and process until it forms a dough.
Press the dough into the bottom of a 7-9 inch springform pan.
To make the cake, place the cashews, lime juice, mango, maple syrup, coconut oil and coconut milk in a food processor and mix well, stopping to scrape down the sides.
Continue to blend until it's very smooth.
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Reviews from the Original Source
Made this yesterday on a whim and it was amazing! I used honey manila mangoes because they're in season right now and they're super sweet and flavorful. Even though I sadly forgot the coconut milk and ended up just adding water instead, it still came out fantastic - but I definitely want to make this again properly with the coconut milk for that added lusciousness and flavor. Also very excited to try more of your recipes!
I love a variety of vegan cheesecakes, I feel like this recipe could use more mango flavor, either with a really tasty ripe mango or some dried mango powder. The flavor was a little bland in my family's opinion. I also added 1/2 tsp turmeric for more vibrant color and we couldn't detect any turmeric flavor from that amount.
This looks awesome. Do you think it’s possible to substitute for the coconut oil?
Did you make this recipe?
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