No-Bake Raw Vegan Mango Cheesecake Recipe with Raspberries
This no-bake raw vegan mango cheesecake is delicious topped with raspberries.
Ingredients
- 1/2 C almonds
- 10 Medjool dates
- 6 T coconut oil, divided 2 T for the crust, 4 T for the filling
- 1 C cashews soaked 4 hours or overnight in water and then drained
- 2 C mango chunks, frozen or fresh
- 1 banana optional, adds extra sweetness
- 1/2 C ZICO Natural Coconut Water
- 1/4 t vanilla
- 1 package fresh raspberries
Instructions
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Soak you cashews in water for at least 4 hours or overnight in preparation for this recipe. Drain before using.
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To make the crust combine the almonds, Medjool dates and 2 T coconut oil in a food processor until coarsely ground.
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Press crust mixture into a springform pan or cake tin in an even layer. Set aside.
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In a blender combine the presoaked and then drained cashews, mangos, banana, ZICO Natural Coconut Water, vanilla, and 4 T coconut oil until completely blended and smooth.
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Pour filling into pan on top of the crust. Cover and freeze for 3 hours or overnight.
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After your cheesecake is sufficiently frozen take it out of the freezer, garnish with raspberries, slice and serve immediately.
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Enjoy!
