A pistachio crust is the host of this incredible dairy-free cheesecake, made with raw cashews and coconut cream. The zesty mango-lime sauce is a perfect finishing note.
Cashew Cream Cheesecake with Mango Sauce
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Ingredients
- CASHEW CREAM CHEESE:
- 3 cups raw cashews
- 6 tablespoons water
- 2 tablespoons fresh lime juice
- 2 teaspoons coarse salt
- CRUST:
- 1 cup raw pistachio kernels, toasted
- 1 cup sweetened shredded coconut
- 1/2 teaspoon curry powder, optional
- 1/2 teaspoon table salt
- 1/4 cup solid coconut oil, melted
- FILLING:
- 3/4 cup cream of coconut
- 1/2 cup canned coconut milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon table salt
- 1/2 cup plus 1-2 tablespoons agave nectar
- 4 eggs, lightly beaten
- MANGO SAUCE:
- 1 cup fresh or frozen diced mango, thawed
- 1/3 cup canned coconut milk
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
- Toasted shredded coconut and chopped pistachios for garnish
Instructions
- For the cashew cream cheese, soak cashews in a bowl of water overnight or at least 4 hours. Drain and discard soaking water. In a blender, puree cashews, 6 tablespoons water, lime juice and coarse salt on high speed, scraping down sides as needed until smooth. The texture should be of whipped cream cheese. If the cashew cream is too soft or runny, chill for a few hours until texture is more stiff.
- Preheat oven to 375°. For the crust, in a food processor, process pistachios until nearly finely ground. Add shredded coconut, curry powder, and table salt until a crumb mixture forms. Pour in coconut oil and process to blend. Press mixture into the bottom of a 9-inch springform pan; bake 10 minutes. Remove crust from oven and let cool to room temperature. Wrap bottom/outside of pan in aluminum foil. Reduce oven temperature to 325°..
- For the filling, in a stand mixer with a paddle attachment, beat cashew cream, cream of coconut, 1/2 cup coconut milk, vanilla and 1/2 teaspoon salt until combined. Add 1/2 cup agave. (Add up to 2 tablespoons more agave if a sweeter taste is desired.) Add beaten eggs gradually, mixing to incoroporate after each egg is added. Pour filling over crust in springform pan and bake in a water bath until edges of cheesecake are set and filling reaches 150°, about 1 hour (the center will still be jiggly and will firm up in the remaining hour in the oven resulting in a very creamy texture).
- Turn off oven, leaving cheesecake inside for 1 hour more. Remove cheesecake from oven and let cool to room temperature, then cover and chill at least 3 hours before serving.
- For the mango sauce, in a blender or food processor, puree mango, coconut milk, lime juice and lime zest until smooth. Spoon sauce over slices of cheesecake. Garnish with toasted coconut and chopped pistachios.
Recipe Notes
Nutrition Facts
Cashew Cream Cheesecake with Mango Sauce
Amount Per Serving
Calories 116299
Calories from Fat 207
% Daily Value*
Total Fat 23g
35%
Saturated Fat 11g
55%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 46mg
15%
Sodium 450mg
19%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Sugars 6g
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/16 cheesecake): 299 cal, 23 fat (8g mono, 3g poly, 11g sat), 46mg chol, 450mg sodium, 15g carb (2g fiber, 6g sugars), 8g protein
