Mango Passion Fruit Cheesecake

This no-bake cheesecake is a tropical dream, with a creamy cashew base and a vibrant topping of mango, passion fruit, and coconut. It's the perfect dessert for a hot summer day, and it's also gluten-free and vegan.

The inspiration for this cheesecake came to me on a trip to the Caribbean. I was sitting on the beach, enjoying a slice of fresh mango, when I noticed a passion fruit tree growing nearby. I picked a few fruits and took them back to my hotel room, where I experimented with different ways to combine the two flavors. After a few tries, I came up with this recipe for a no-bake cheesecake that is both delicious and refreshing.

Prep time: 15 | Cook time: 0 | Serves: 8

Ingredients

• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut milk
• 1/4 cup lime juice
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped mango
• 1/2 cup chopped passion fruit
• 1/4 cup shredded coconut

Instructions

1. In a high-powered blender, combine the cashews, coconut milk, lime juice, maple syrup, and vanilla extract. Blend until smooth and creamy.
2. Pour the cheesecake filling into a 9-inch springform pan lined with parchment paper.
3. Top the cheesecake with the chopped mango, passion fruit, and shredded coconut.
4. Freeze the cheesecake for at least 4 hours, or overnight.
5. When ready to serve, let the cheesecake thaw for 30 minutes.
6. Slice and enjoy!

Why It Works

• The cashews provide a creamy base for the cheesecake.
• The coconut milk adds a rich flavor and helps to thicken the filling.
• The lime juice adds a bit of tartness and helps to balance out the sweetness of the mango and passion fruit.
• The maple syrup adds a touch of sweetness and helps to bind the ingredients together.
• The vanilla extract adds a subtle flavor that complements the other ingredients.
• The mango and passion fruit add a vibrant color and flavor to the cheesecake.
• The shredded coconut adds a bit of texture and crunch.