No-Bake Mini Mango and Raspberry Cheesecakes


4 servings

For the crust:

For the filling:

  • 1½ cups cashews, soaked overnight and drained
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vanilla or seeds from ½ vanilla bean
  • ¼ teaspoon fine sea salt

For the mango-lime puree:

  • 1 ripe mango, peeled, pitted, and diced
  • 1 tablespoon sugar or agave syrup, or to taste
  • 1 tablespoon fresh lime juice

Fresh raspberries

  1. In a food processor pulse cereal, dates, and salt until mixture holds together when squeezed. Press into bottom of 4 small jars or glasses.
  2. In a blender combine cashews, maple syrup, coconut oil, lime juice, vanilla, and salt and blend until completely smooth. Divide mixture between jars or glasses. Freeze for 2 hours. Before serving, let sit at room temperature for 30 minutes.
  3. In blender combine mango, sugar, and lime juice and blend until smooth. Spoon on top of cheesecakes. Garnish with raspberries.