By Taylor Ballinger
Scrumptious Mango “Cheesecake”
This scrumptious, plant-based mango “cheesecake” is bursting with summer flavors. Creamy decadent, and full of nutrition, this desert will surely impress the whole family!
Updated at: Thu, 17 Aug 2023 12:18:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
166
High
Nutrition per serving
Calories5897.8 kcal (295%)
Total Fat488.7 g (698%)
Carbs388 g (149%)
Sugars286.6 g (318%)
Protein91.3 g (183%)
Sodium69.9 mg (3%)
Fiber66.6 g (238%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Crust:
Filling:
Instructions
Step 1
To prepare your plant-based mango “cheesecake”, begin by lining an 8x8 inch baking sheet with parchment paper. Set aside.
Step 2
In a food processor or high-speed blender, blender together the walnuts, dates, and shredded soft-jelly coconut until combined. If your dough is not sticky enough add a few more dates. Press the dough evenly into the bottom of your pan and place it in the freezer.
Step 3
In a food processor or high-speed blender, add the walnuts and coconut milk. Blend together until completely smooth, about 2-3 minutes. Next add the coconut oil, agave syrup, key lime juice and zest, and mango cubes. Blend together until combined.
Step 4
Pour the “cheesecake” mixture into your pan, spreading evenly.
Step 5
Place in the freezer to firm up 2-4 hours before serving. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.
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