Vegan Mango Cheesecake (No Bake & Raw)

This Vegan mango Cheesecake is incredibly smooth and creamy! The crust adds the perfect amount of heartiness and crunch. The mango flavored filling is just sweet enough. This no bake Vegan cheesecake is easy, healthy and so refreshing!

Author: Organically Addison

Category: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 2 hours 15 minutes

Cook Time:

Total Time: 2 hours 15 minutes

Servings: 10 servings

Calories: 525 kcal per serving

Ingredients

1 cup - pecans
¼ cup - walnuts
1 cup - unsweetened coconut flakes
2 cups - pitted dates
2 cups - cashews
1 cup - coconut cream
1 cup - mango chunks
½ cup - maple syrup
¼ cup - coconut oil

Instructions

First, add cashews to a small bowl of hot water. Soak for at least 2 hours.
Once cashews are almost done soaking, make bottom crust. Grease an 8 inch cheesecake pan with coconut oil spray.
Add crust ingredients to a blender. Blend until nuts are ground up and mixture is sticky.
Press crust mixture into the bottom of greased cheesecake pan. Press into one even layer and set aside.
Then, make cheesecake filling. Drain, rinse and pat dry cashews.
Add all cheesecake filling ingredients to a clean blender. Blend until smooth and creamy. Stop and scrape down the sides of the blender if needed.
Pour mixture down into pan on top of crust.
Place pan in freezer. Freeze for at least 3 hours until firm.
Then, remove from freezer. Carefully slice into pieces. Top with coconut whipped cream if desired.