No-Bake Lemon & Mango Cheesecake

Ingredients:

Bottom layer:

  • 85 g soft fresh dates
  • 1 tbsp coconut oil
  • 2 tbsp water
  • 1,5 dl / 2/3 cup toasted rolled oats
  • 3/4 tsp cinnamon
  • 1/3 tsp cardamom
  • 1/5 tsp vanilla powder
  • 1/5 tsp salt

Top Layer:

  • 2 dl / 3/4 cup + 1 tbsp raw cashew nuts, soaked overnight
  • 2,5 dl / 1 cup chopped mango
  • zest from 1 organic lemon
  • 1 dl / 7 tbsp lemon juice (about 2 juicy lemons)
  • 2 1/2 tbsp agave syrup
  • 1/5 tsp vanilla powder
  • pinch of salt

 

Instructions:

  1. Prep by soaking cashews overnight in water.
  2. In a food processor, mix the pitted dates with coconut oil and water to a smooth paste. Add the (lightly toasted) oats and spices and mix quickly again until combined. You want a slightly textured batter that comes together to a ball. Press into a small spring pan so it covers the bottom.
  3. Discard the cashew soaking water. In a powerful (!) blender, mix cashews with mango and the rest of the ingredients, to a velvety smooth consistency. Add a splash of water if your blender has trouble making the mixture completely smooth.
  4. Pour the mixture on top of the bottom layer. Place in the freezer for at least 4-6 hours. Take it out 15-20 min before serving. Decorate with lemon slices and/or inca berries.

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