Raspberry Mango Lime Cheesecake

Indulge in the tropical flavors of raspberry, mango, and lime with this vegan and grain-free cheesecake. Creamy cashew filling layered with vibrant fruit makes for a refreshing and satisfying dessert.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup raspberries
• 1/2 cup diced mango
• Zest and juice of 1 lime
• 1 cup almond meal
• 1/4 cup dates, pitted
• 2 tbsp shredded coconut

Instructions:

Mix almond meal, dates, and shredded coconut in a food processor until everything is well mixed

Making the crust, press the mixture into the bottom of a cake pan that has been lined

Soak cashews in water, then add coconut cream, maple syrup, and melted coconut oil

Blend until smooth

Put half of the mix on top of the crust

To the rest of the mixture in the blender, add the raspberries and blend until the mixture is smooth

On top of the first layer in the cake tin, pour the raspberry mixture

Mix lime zest and juice with diced mango in a bowl

On top of the raspberry layer, put the mango

Put it in the freezer for at least four hours, or until it sets

Take it out of the pan, cut it up, and serve once it's set