Vegan Mango Coconut Cheesecake

Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you’ll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious!

Crust:
1 cup pitted dates (soaked in hot water for 10 minutes then drained)
1 cup raw macadamia nuts (you can substitute with almonds or walnuts)

Filling:
2 cups raw cashews
¼ cup lemon juice
⅓ cup coconut oil + 2 tablespoons
½ cup coconut milk + 2 tablespoons (placed in the refrigerator from overnight) (see notes below)
½ cup maple syrup + 1 tablespoon

Mango topping:
1 cup fresh mango slices

View the full recipe at Jessica in the Kitchen →