Soak the cashews overnight or for at least 4 hours.
1 Cup soaked cashews
To prepare the crust, blend the almonds in blender or food processor to a coarse powder consistency.
1 cup almonds
Add 3 tablespoon agave and 1 teaspoon coconut oil to this and mix well.
Now place the crust dough in the cupcake molds and apply some pressure on them with a spoon until it forms a tight base.
Place the cupcake molds inside the refrigerator until the mango cheesecake batter is ready.
Chop the mangoes and blend with 1 cup soaked cashews, 3 tablespoon coconut milk cream, turmeric, 4 tablespoon agave, 2 teaspoon lemon juice into a smooth and creamy consistency.
1 ripe mango, 1 Cup soaked cashews, 3 tablespoon coconut cream, 2 teaspoon lemon juice, ¼ teaspoon turmeric
Pour the batter inside the cupcake holder and remove any bubbles by taping 1 or 2 times.
Cover with food wrap and freeze it for 4-6 hours.
Garnish the mini cheesecake with your favorite toppings. I added a few spoons of my homemade mixed fruit jam and it was a great hit! Stay tuned for that recipe in the near future...
Mango Cheesecake is ready! Serve chilled as a scrumptious dessert!