Plant-based Mango Cheesecake

Step 1

Combine all ingredients for crust in a high-speed blender and blend until it looks like cookie dough. Transfer to a cheesecake mold or 8×8 baking sheet that is lined with parchment paper. Press with your hand or a flat bottom cup. Place in a freezer while making cheesecake portion.

Step 2

Drain cashews and add into same blender along with rest of ingredient for cheesecake. Blend high speed until super smooth, about 1 minute. Pour cheesecake mixture on top of crust we made earlier. Tap to get rid of some bubbles. Place back to freezer for 6 hours. You can actually finish cheesecake here and enjoy it as plain cheesecake or add seasonal freshly cut fruits to your taste. So delicious! If you want to go extra, keep following next direction.

Step 3

Add mango into a blender and blend until smooth. Pour over frozen cheesecake and place back to freezer until mango puree settles, about 6 hours. Top with more mango chunks and coconut flakes if you like. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving. Enjoy!