Veronika Sophia Robinson
This vegan lime and mango cheesecake recipe is a a tropical sensation! Perfect for a dinner party, or even just a little mid-week treat.
Prep time: 90 mins + time to soak cashews
For the crust:
140g raw almonds
85g Medjool dates
20g desiccated coconut
2 tsp vanilla essence
Pinch sea salt
For the filling:
2 ripe mangoes
Half a lime (juice and zest)
70g broken cashew nuts (soak overnight)
3 tbsp coconut oil
5 tbsp maple syrup
240ml coconut cream
1 tbsp fresh mint leaves
½ tsp vanilla essence
This vegan lime and mango cheesecake recipe is a a tropical sensation! Perfect for a dinner party, or even just a little mid-week treat.
Prep time: 90 mins + time to soak cashews
1. Whizz all the crust ingredients in a food processor until it forms into crumbs, then divide between four mini-tart tins. Use damp fingers and press down until it resembles a crust. Leave to one side while you make the filling.
2. Process the mango, cashews (drained), lime juice and zest, coconut oil and cream, mint, vanilla and maple syrup until creamy.
3. Pour into crust cases, and freeze for at least two hours.
4. Remove from the freezer and leave for only a few minutes before serving. Garnish with fresh mint leaves or lime slices.
Check out this vegan lemon cheesecake too.
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