Mango-pineapple cheesecake (vegan, no bake)

My little one told me the other day "I wish all the sweets in the world were good for you!". Well, they may not all be wholesome but this one certainly is! Made of fruit and nuts, it's a nutritional treat! Make sure to use very ripe mango and pineapple, it makes all the difference!


For the crust:
- 1 1/2 cups walnuts, toasted
- 10 dates, seeded 

For the cream:
- 2 cups cashews, soaked overnight, rinsed and drained
- 1 mango, very ripe, peeled and cut into cubes
- 1 cup fresh or frozen pineapple chunks
- 3 Tablespoons maple syrup/honey, or more, to taste
- 2 Tablespoons coconut oil, melted
- 1/2 lemon, juiced, or more, to taste
- 1 teaspoon vanilla extract
- a pinch of sea salt

To decorate:
- 1 mango, cut into thin slices

- blender
- springform pan
- freezer

Prepare the crust by blitzing the toasted walnuts with the dates in the blender, then press down the composition on the bottom of a springform pan lined with parchment paper.
Place the cream ingredients into the blender and pulse until you reach a creamy texture. Taste and adjust seasonings to your preference, make it sweeter by increasing the maple quantity used or add more lemon for tartness.
Pour the cream over the crust and arrange the mango slices in the desired pattern then place the cake in the freezer for at least 3 hours or until completely frozen. Allow to slightly defrost before serving (about 30 min - 1 hour). Store leftovers in the freezer. Enjoy!

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