"Coconut, mango, passion fruit and lime cheesecakes💛
Perfect lil treat for the weekend ahead, their seriously delicious,super duper easy to make, dairy free, vegan with no baking involved👍What’s not to love🤷♀️
Happy Thursday to you all
#rawvegan #desserts #mango #passionfruit #lime #coconut"
Mini Passion Fruit, Mango and Coconut Cheesecakes
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- Recipe Card
Prep time 6hrs
Serves or Makes: 9
Recipe Card
ingredients
- For the base:
- 3 1/2 ounces almonds
- 1 ounces desiccated coconut
- 11 medjool dates
- 1/4 teaspoon pure vanilla extract
- For the Filling:
- 10 1/2 ounces raw cashews soaked overnight
- 1/3 cup coconut yogurt
- 1/2 cup coconut milk
- 5 ounces rice malt syrup
- 1 1/2 teaspoon pure vanilla extract
- Zest of 2 limes
- For the Topping:
- 2 passion fruits
- 1/2 mango, diced into small bits
- Zest of 1 lime
Method
Step 1
For the base:
Step 2
Place all base ingredients into a processor and combine until the mixture stays together when pressed between your fingers.
Step 3
Place equal amounts into either a muffin tin lined with baking paper (easy to pull out) or use a silicon cake tray and firmly press down. Place in freezer whilst you make your filling.
Step 4
For the Filling:
Step 5
Rinse and drain cashews, pat with a towel. Place all ingredients into a high speed blender vitamix and blend until smooth and creamy. May take a few times of stopping and stirring with a spoon. Pour into cake molds, gently bang any air bubbles out and smooth over tops. Place in freezer for at least 4-6 hrs or overnight.
Step 6
For the topping:
Step 7
Cut passion fruit into halves and Scoop out flesh onto cakes. Next too with diced mango and lime zest. Store in freezer and take out 10mins before eating. Enjoy.