• prep: 4 hr
• cook: 0 hr
• total: 4 hr

servings:

Mango Cheesecake recipe is rich and creamy with all the yummy taste of mangoes, topped with a beautiful display of berries!Why not make this impressive cheesecake for your next special event? Lately, I have been enjoying fresh berries here in Florida and so while I can, I have been trying to create recipes to capture their beauty. Also, the pansies in my garden are looking amazing and they compliment this Gluten-Free Mango Cheesecake very well.To make this Gluten-Free Mango Cheesecake, I made the crust with walnuts and dates, if you haven’t tried a nut based crust as yet, you really should try this one. It is so simple to prepare and this entire cheesecake doesn’t need to be baked. You just need a food processor and/or blender.I used a springform pan, allowing easy opening and release of the cheesecake on the sides so that I can display the lovely cheesecake. For the filling, I used cashews and macadamia nuts and sweetened with maple syrup with full-fat coconut milk. I also added whipped coconut cream as a topping, but that’s optional. The taste is amazing!You can substitute all cashews or all macadamia nuts for this recipe. I must say that this recipe is not one that I make often but sometimes you just have to treat yourself because you deserve it.  Just don’t eat the entire cheesecake even though you will be tempted to, hahaha!

• 1 cup walnuts
• 1/2 cup dates, pitted
• 1/2 teaspoon vanilla
• 1 pinch of salt
• 1 1/2 cups raw cashews, or ( 1 cup cashews + 1/2 cup macadamia nuts) soaked for 1 hour
• 1 1/2 cups full fat coconut milk
• 6 tablespoons maple syrup
• 2 cups ripe mangoes, peeled and chopped
• 1 teaspoon lemon juice
• 1 batch coconut cream, for whipped cream
• 1 pint blueberries
• 6 ounces golden cherries
• 6 ounces blackberries
• 1 pound strawberries

Click Here For Step-By-Step Instructions