No-Bake Mango Cheesecakes (Eggless, Dairy-Free, Sugar-Free)

No-Bake Mango Cheesecakes (Eggless, Dairy-Free, Sugar-Free)

Rich, creamy mango cheesecake filled with dates, almonds and cashews. Super healthy!

Prep Time: 10

Total Time: 10

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Ingredients

For the crust
180 gms walnut kernels 1 and 1/2 cups
275 gms seedless dates roughly chopped (About 20 dates, or 1 cup, packed. I found it easiest to weigh them.)
Pinch of salt
For the filling
2 medium mangoes peeled and roughly chopped
1/4 cup + 1 tbsp almond milk coconut milk will be good too, or regular milk if you're not going dairy-free
3 tbsps olive oil or a neutral cooking oil of your choice
1/2 cup honey or maple syrup for vegans
180 gms cashews 1 and 1/2 cups
2 tsps vanilla extract
Pinch of salt

Instructions

Add the cashews to a bowl and cover completely with just boiled water. Set aside for 1 hour.
While the cashews are soaking, get started on the crust. In a food processor or blender, add the walnuts and salt, pulse till finely ground. Transfer to a small bowl. Add the dates to the blender and pulse till they form a sticky ball. Add the walnuts back in and blend till a 'dough' forms. It should stick together between your fingers. Tip this mixture into an 8" springform pan (no greasing needed), and spread it out evenly with your fingertips, pressing it up against the side. Transfer to the freezer for about 20 minutes.
When the crust is cold and the cashews have soaked for 1 hour, get started on the filling.
In the same blender, add the mango pieces and blend to a puree. Add the almond milk, oil, honey, salt and vanilla. Drain the cashews and add to the blender. Blend the whole mixture until smooth and creamy. The cashews will at first create a curdled appearance but the mixture will come together.
Pour on top of the cold crust, spread out evenly with a spatula and top with pecans, walnuts or almonds if you like. Freeze overnight, especially if you live in a warm country.
When ready to serve, gently loosen the sides with a blunt knife and pop open the springform pan. Cut into slices and serve cold. The great thing about using walnuts in the crust is they release natural oils that make it easy to lift the slices off the pan, even without greasing. Keep the remaining cake frozen at all times.

Notes

*Prep time includes soaking the cashews and freezing the cake overnight
*If your dates are cold or hard, soak them in warm water for about 10 minutes before adding them to the blender.
*If using muffin moulds or ramekins, simply divide the crust mixture evenly among them and freeze as individual cheesecakes.
*I used Staeta brand almond milk, from Nature's Basket
*The higher amount of fruit compared to the cashew base means it melts faster. You could reduce it to just one mango if you want a firmer cake at room temperature.