Vegan Mango Caramel Swirl Cheesecake

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3/4 cup Mango chunk

• Canned Goods

  • 1/2 cup So delicious coconut milk, unsweetened

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 1/2 cup Liquid coconut butter
  • 7/8 cup Maple syrup, pure

• Baking & Spices

  • 1/8 tsp Salt, fine
  • 2 tbsp Vega “french vanilla” all

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Dairy

  • 11 tbsp Cashew butter, raw

Found on thevegan8.com

Ingredients

• 1/2 cup (75 g) chopped mango chunks
• 1/2 cup (165 g) pure maple syrup
• 3 Tbsp (48 g) raw cashew butter
• 1 1/2 cups (170 g) pecans
• 2 tablespoons Vega “French Vanilla” All-In-One Nutritional Shake (If you arent near a Sprouts, this can be found on Amazon here , or you can try lucuma)
• 1/8 teaspoon fine salt
• 2 tablespoons pure maple syrup
• 1/2 cup So Delicious Coconut Milk (unsweetened, not full fat), room temp
• 1/4 cup pure maple syrup, room temp
• 1/2 cup (128 g) raw cashew butter
• 1/4 cup (38 g) chopped mango chunks
• 3 tablespoons fresh lemon juice
• 1/2 cup (120 g) melted liquid coconut butter (I always use Dastony from Whole Foods, its completely smooth and leaves no coconut bits behind, also found on Amazon here )

Directions

• First, you need to make the mango caramel. Add all the mango caramel ingredients to a high speed blender or food processor (I used my Vitamix) and blend until completely smooth. Pour into a small pot and turn to medium heat. Once it is boiling around the edges, cover and turn down to low and let it cook 3-5 minutes until it has thickened and reduced about half. It should look similar to the photo. Don’t worry about it getting chunky, it will smooth back out. Whisk well until smooth and set aside to cool. Keep in mind it will thicken more upon cooling.
• Next make the crust in a food processor. Add the pecans, vanilla shake powder and salt and pulse until a fine meal texture. Add the syrup and pulse a few times until the mixture turns into clumps, just a few seconds. Be careful not to over-process it.
• Make sure your filling ingredients are not cold, or it can make the coconut butter to seize up. Add all of the “cheesecake filling” ingredients to a high speed blender or food processor, except the coconut butter. Blend until completely smooth. Now warm the coconut butter in the microwave for 15-30 seconds until a liquid has formed. Stir around until it is totally smooth before adding to the filling. Make sure to stir from the bottom of the jar so you aren’t just getting the separated oil. Pour into the filling ingredients in the blender and blend once more until completely smooth.
• Place your springform pan onto a flat plate before proceeding so that you are transferring the whole plate to the freezer and not just transporting the pan, which can easily bust. Pour about half the filling over the crust. Drop spoonfuls of the caramel over the top and gently swirl the caramel around with a knife, creating swirls. If the caramel has thickened up too much, just add a tiny amount of water to slightly thin it out. Pour the remaining batter over and repeat with more caramel swirls. Dont overdo it or you will have less of a swirl effect. Make sure to reserve some for drizzling over after the cheesecake freezes. There should be plenty of caramel. Store the extra in the fridge.
• Transfer the plate with the pan to the freezer to set overnight so that it is totally solid. Doing this will ensure that you can enjoy it at room temperature the next day without it melting immediately. After freezing overnight, remove about 10-15 minutes to soften slightly before releasing the pan. Carefully release it and slide a knife around the edge if necessary. If it messes up the sides at all, just take the edge of the knife and drag it along the side of the cake and smooth it right back up. Use a super sharp knife to slice, serve and enjoy! Garnish with thinly sliced mango, if desired. Drizzle with the extra caramel. Place the cake back in the freezer after slicing, covered in plastic wrap. It will get too soft stored in the fridge, but is perfect kept in the freezer.