Easy Vegan Gluten-Free Mango Cheesecake

Vegan and Gluten-Free Mango Cheesecake

INGREDIENTS:

Cheesecake Crust:

• 3/4 cup cashews (raw and unsalted)

• 3 soft Medjool dates (pitted)

• 1 tbsp honey (or maple syrup*)

• 1 tbsp avocado oil (or coconut oil)

• 1 tbsp raw cocoa powder

Mango Filling:

• 1 cup cashews (presoaked and strained)

• 2 ripe mangoes (peeled and cut into pieces - big pieces are ok)

• 3 tbsp avocado oil (or coconut oil)

• 1 tsp pure vanilla extract

Chocolate Filling:

• 1 cup mango filling

• 1 tbsp honey (or maple syrup*)

• 2 tbsp raw cocoa powder

• 2 tbsp unsweetened almond milk

INSTRUCTIONS:

1) Process all crust cheesecake ingredients using a food processor until the mixture looks like a crumble.

2) Transfer the mixture to a 6'' springform pan and press down with your fingers to create an even crust. Freeze for now.

3) Blend all mango filling ingredients.

4) Remove all the filling but 1 cup from the blender and place in a separate bowl.

5) Add all chocolate cheesecake filling ingredients to the 1 cup of mango mixture in the blender and blend until smooth.

6) Alternate 1 spoon of mango filling and 1 spoon of chocolate filling to the center of the cheesecake crust, using a different spoon for each filling. Continue until you run out of the mixture.

7) Once there is no more mixture left, tap the pan a few times on the counter to smooth out and level the mixture in the pan.

8) Place in the freezer for several hours (overnight is best).

9) Keep the cheesecake frozen until ready to eat. Thaw out for a few minutes before enjoying. Keep leftovers frozen. ENJOY!

Tip: I recommend thawing out only the number of pieces needed.

*Use maple syrup instead of honey for vegan version.