Mango & Coconut Cheesecake

PREP: 20 mins

COOK: 1 hour

SERVING: 8 slices

I feel like I’ve turned into a mango from the amount of mangoes I’ve eaten over the last week to get this perfect recipe! At first I was very skeptical about vegan cheesecakes, I mean make the cheese element from soaked cashews? But the more I experimented, the more I kept falling in love with this perfect blend of mango and coconut vegan cheesecake.

Ingredients For The Base:

  • 1 cup almonds
  • 1/2 cup dates
  • 1 tbsp almond butter
  • 1-2 tbsp coconut oil
  • Pinch of salt

Ingredients For The Mango Filling:

  • 1 cup cashews (soaked overnight)
  • Flesh of 2 large mangoes (2 cups)
  • 3 tbsp coconut oil
  • 1/4 cup coconut milk
  • 3 tbsp maple syrup
  • Dash of vanilla extract

In a food processor, mix all the ingredients for the base and press the mixture down into a 6 or 7 inch cake tin.
Place the base layer in the fridge while you prepare the filling.
In the same food processor, mix all the ingredients for the filling and allow to mix well. This may take around 5-7 minutes, as the cashews need time to form a creamy texture.
Once the filling mixture is of a somewhat thick consistency, pour it over the base layer and freeze for about 5-7 hours or overnight.
Sprinkle some coconut flakes and fresh mangoes on top and serve.

The Snack Society is all about natural & unprocessed food. Its not about being on a diet for a certain time but more about a change in lifestyle. There is so much you can do with simple, natural ingredients and here we will show you how to do that. You don't have to wait till "cheat day" to enjoy a chocolate bar, you can do that in your own kitchen, using one of our recipes. I hope you enjoy what you find here as much as we enjoyed creating it. Have a wonderful day.- -Kamilla