Pistachio Lime Cheesecake

Pistachio Lime Cashew-Cheesecake with Mango

Vegan. Raw. No bake recipe. Delicious!

Pistachio Lime Cashew Cheesecake with Mango

Ingredients for 25 individual cheesecakes

Crust: 1/2 cup medjool dates | 1 1/2 cup shelled unsalted pistachios

Cheesecake: 2 cups cashews | 1/2 cup filtered water | 1/4 maple syrup | 1 tsp nutritional yeast | 1/4 tsp iodized salt | 1/4 cup fresh lime juice | 1/4 cup fresh lemon juice | 1/2 cup coconut oil

Garnish: 1 fresh Mango, shelled unsalted pistachios

Here’s how

Soak the cashews in plenty of filtered water for at least 4 hours or overnight. Trust me, you’ll want to soak them. Drain and set aside. Line muffin tins with paper cups.

For the crust, blend dates and pistachios together until you have a rough, sticky mixture. If it’s too crumbly, add a few dates. Spoon about 2 teaspoons in each muffin cup and pat down with a teaspoon or your fingers. Set in fridge.

For the cheesecake, place drained cashews, water, maple syrup, yeast, salt, lime and lemon juice in a blender. Mix until very smooth. Gradually add the coconut oil with the blender running on low speed. Blend until fully combined. Pour about 3 teaspoons of the mixture on top of the pistachio crusts. Place in freezer for about 1 hour.

For the garnish, cut a fresh, ripe mango in small pieces. A few minutes before serving, remove cheesecakes from freezer and remove the paper lining (do not serve frozen – let temper before serving if cakes are frozen). Place cheesecakes on a plate, top with mango pieces and a few shelled pistachios.

Enjoy your guests’¬†wows!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s