Mango & Passionfruit Cheesecake
This cheesecake is everything you want; a little sweet, a little tangy and a whole lot creamy. Thank you to the amazing duo over at veggieful.com for this one!
Ingredients
Base:
- 1 1/2 cups shredded coconut
- 1/2 cup dates
- 2 tsp water (to help blend)
Filling:
- 3 cups raw cashews (pre-soaked overnight)
- 3/4 cup maple syrup
- 1 cup coconut oil
- 3/4 cup fresh lemon juice
- 1 tsp vanilla extract
Top:
- 2 cups frozen mango pieces
- 1/2 cup dates
- zest of 1 small lemon
- pulp of 2 large passionfruits
Method
- Make the base: Add all base ingredients to a processor and blend until combined. Push evenly into a 20 to 25cm diameter spring-form cake tin. Place in the freezer.
- Make the filling: Add all filling ingredients to a processor and blend until smooth and creamy. Pour over the base in the cake tin. Place back in the freezer for 3 to 4 hours until hardened.
- Make the top: In the meantime, in a processor, add the mango, dates and lemon zest and blend until combined. Pour into the spring-form cake tin over the filling and spread evenly. Pour over the passionfruit pulp evenly over the top. Place back in the freezer until firm.
- When you are ready to devour the deliciousness, remove from the freezer for 30 minutes to 1 hour until it has softened. Serve and enjoy!
Tip: Soak the cashews overnight to ensure they are soft enough to process into a creamy filling.
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