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Kiwi Mango Tropical Cheesecake Recipe - Vegan Family Recipes

Vegan Kiwi Mango Cheesecake

Course Gluten free, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Makes 8
Author Vanessa @VeganFamilyRecipes.com

Ingredients

Instructions

  1. Line a 7 inch springform with parchment paper.
  2. Place Almonds, 5 dates and a pinch of salt in food processor and pulse until a sticky mass forms.
  3. Press almond crust into bottom of lined springform and place in freezer while you prepare the filling.
  4. Clean out food processor and place coconut cream, cashews, kiwi, lime juice, and powdered sugar in it. Pulse and process until mixture is smooth.
  5. Remove springform from freezer and pour kiwi cheesecake filling into the springform. Place springform in freezer again until filling in slightly firm (about 10 minutes).
  6. Clean out food processor again and place mango and 2 dates in it. Pulse again until smooth. Carefully spread mango topping over filling in the springform.
  7. Place in refrigerator for at least 4 hours or overnight until filling is firm.
  8. When cheesecake is firm and ready to serve garnish with fresh kiwi slices and mint leaves. (optional)

Recipe Notes

1) Cashews can be soaked in water for 10-15 minutes first to make filling extra smooth. Make sure to dry off excess water from them before placing them in food processor. 2) The cheesecake recipe calls for 2 cups Coconut cream. This can be store bought coconut cream. Alternatively, you can place 2 cans of coconut milk in the refrigerator for at least 2 hours, then scoop the thick creamy part out of the can. Depending on the coconut milk brand, either 1 or 2 cans of coconut milk will yield 2 cups coconut cream.3) Kiwi Lime cheesecake can also be placed in the freezer to help firm the filling up quickly. I find that it takes a long time for it to thaw to the point of the cheesecake being nice and smooth. However, if you are planning on transporting the cheesecake then having it frozen works wonders. 4) Cheesecake will keep in refrigerator for up to 4 days or weeks in the freezer.5) Crust can easily be made with other nuts as well. Try macadamia, hazelnuts, or walnuts.