Vegan. Raw. No bake recipe with cashew cream cheese, fresh lemon and lime juice on a pistachio-date crust topped with fresh mango. Delicious!
Ingredients for 25 individual cheesecakes
1/2 cup medjool dates
1 1/2 cup shelled unsalted pistachios
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
1 fresh ripe Mango
handfull shelled unsalted pistachios
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.