Raw Vegan Mango Cheesecake
Raw Vegan Mango Cheesecake
- Overnight 9 hours
- Vanilla Magic, Planet Protein
Cheesecake without the cheese? Yes, please! It's creamy, it's delicious, and it's all plant-based. Plus, it has a scoop of Planet Proteins Vanilla Magic, adding flavor and fuel!
INGREDIENTS
Crust
2 cups walnuts
1 cup dates, pitted
Pinch Himalayan salt
2½ cups fresh mango, cubed
1 can coconut cream
½ cup coconut oil, melted
1-2 lemons, plus more if desired, juiced
½ cup agave or maple syrup
1 Tbsp. vanilla extract
2 scoops Vanilla Magic
Pinch Himalayan salt
1 cup dates, pitted
Pinch Himalayan salt
Cheesecake
4 cups cashews, soaked 4-6 hours or in boiling water for 10 min.2½ cups fresh mango, cubed
1 can coconut cream
½ cup coconut oil, melted
1-2 lemons, plus more if desired, juiced
½ cup agave or maple syrup
1 Tbsp. vanilla extract
2 scoops Vanilla Magic
Pinch Himalayan salt
DIRECTIONS
- In a 9-inch springform pan line with parchment paper.
- In food processor, pulse walnuts and dates until crumbly. Add salt. Pulse until combined and sticky.
- Press mixture evenly into lined pan and transfer to freezer.
- Use mesh strainer to drain and rinse cashews. Transfer to blender. Add remaining ingredients and blend until smooth.
- Remove crust from freezer and pour mixture on top.
- Place in freezer for 8 hours or overnight.
- Thaw 20-30 minutes before serving and add toppings.
For more recipes, nutrition tips and plant-based lifestyle hacks, check out our Ultimate Plant-Based Starter Kit (it’s free!).
