No bake papaya cheesecake with Cook Vegetarian
Ingredients:
For the Crust:
1/2 cup almonds
1/2 cup rolled oats
1 cup Medjool dates
1/4 cup dry cranberries
1/4 cup melted coconut oil
For the Filling:
2 cups cashews, soaked in warm water for 2 hours
1 cup coconut cream
1 teaspoon vanilla bean paste
1/4 cup melted coconut oil
2 tablespoons lime juice
1 cup chopped papaya
Top Layer:
1 1/2 cups chopped papaya
Method:
Make the crust. Place all the ingredients into a food processor. Pulse until it becomes a sticky, crumbly texture. Transfer to a 20cm spring form tin with a removable bottom and press firmly into the bottom of the pan. Set aside.
Make the filling. Drain cashews and place into a blender with the rest of the ingredients. Pulse until smooth and creamy. Pour the mixture into the cheesecake pan on top of the crust. Add the remaining papaya into a blender with the leftover cashew mixture and pulse until smooth and creamy. Pour on top of the cashew layer and using a knife create a swirl. Place in the freezer for at least 3 hours or overnight.
Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.
