Vegan Cuban Mojito Cream Cheesecake with Tropical Fruit Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 ½ cups raw cashews, soaked overnight
• 1 cup coconut cream
• 2 tbsp mint leaves, freshly chopped
• 1 tsp vanilla extract ¼ tsp sea salt For the tropical fruit salsa:
• 1 mango, diced
• 1 kiwi, peeled and diced ½ cup pineapple, diced
• 2 tbsp lime juice
• 2 tbsp maple syrup A pinch of sea salt

Instructions

1. Begin by preparing the crust: combine 1 ½ cups of dates and 1 cup of almonds in a food processor until well combined and sticky. Press this mixture into the bottom of a springform pan. Set aside. In a blender, add your soaked cashews, coconut cream, melted coconut oil, maple syrup, lime juice, chopped mint leaves, vanilla extract, and sea salt. Blend until smooth and creamy. Pour the mixture over the crust and spread it evenly using a spatula. Freeze for 4 hours or until set. To prepare the tropical fruit salsa: in a bowl, combine diced mango, kiwi, pineapple, lime juice, maple syrup, and a pinch of sea salt. Mix well and refrigerate until ready to serve. After the cheesecake has set, remove it from the freezer, slice it into 6 pieces, and place each piece on individual serving plates. Top with a generous spoonful of the tropical fruit salsa. Enjoy!

Chef’s Insight

The combination of creamy cashew-based filling and tangy tropical fruit salsa creates a perfect balance of flavors in this dessert. For an extra layer of flavor, try infusing the coconut cream with mint leaves before using it in the recipe.

Notes

Make sure to use raw cashews and not roasted ones for the cheesecake filling. To achieve a smooth consistency, blend the cheesecake filling until it is entirely creamy and lump-free.