Instructions
Step 1: Line a springform pan with parchment paper. In a food processor, blend nuts, dates, coconut, and coconut oil until crumbly and sticky. Press the mixture firmly into the base of the pan and chill.
Step 2: In a high-speed blender, blend soaked cashews, coconut cream, maple syrup, mango puree, lemon juice, and vanilla extract until silky smooth.
Step 3: Pour the filling over the crust and smooth the top. Freeze for at least 4 hours or until firm.
Step 4: For the topping, heat mango puree in a saucepan. Mix cornstarch or agar-agar with water, then stir into the mango. Simmer until slightly thickened, then cool slightly.
Step 5: Pour the mango glaze over the set cheesecake and spread evenly. Return to freezer for 30 minutes.
Step 6: Garnish with fresh mango slices before serving.
Storage Information
Store in the freezer for up to 2 weeks. Let thaw at room temperature for 10-15 minutes before slicing. Keep leftovers covered and refrigerated for 3-4 days for a softer texture.
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