Remove dates from water and dry them out using a kitchen towel
Blend dates and cashews in a food processor/blender and blend until a ‘dough’ like texture is formed.
Add dough to cake mold and press it down. Use your hand to press it down. It needs to be around 1 cm. Set in freezer for about 15 minutes to firm up.
Remove cashews from water and dry them out using a kitchen towel.
Add cashews, coconut oil, coconut milk, agave nectar/honey, cinnamon powder, vanilla extract, pinch of salt, 1 cup of fresh mango puree and turmeric in a blender and mix until smooth (about 3-4 minutes depending on your blender)
Remove crust from the freezer and add filling on top.
Freeze for 6 hours
There are two options for the topping. Option 1(As on pictures): This is the "all frozen" option. After removing cheesecake from the freezer, you can add the remaining 1 cup of fresh mango puree and freeze again for about 1 hour. Then you can add fresh passion fruit when serving.
Option 2: Instead of having a frozen topping, you can also drizzle fresh mango puree and passion fruit on top before each serving. This option will be softer than option 1.
I personally liked the all frozen (option 1) better. The contrast of soft cheesecake and frozen mango topping is delicious. Both options are amazing though. Now you have an excuse to try both 😉 You're welcome!
Keep your cheesecake in the freezer to store for up to 4 weeks.
It tastes great frozen or thawed for 5-10 minutes first.
Adapted from minimialistic baker
For the natural version check our other cheesecake recipe