Mango & Blueberry Cheesecake Bites | Thriving on Plants
Mango & Blueberry Cheesecake Bites
30 mins prepServes 8
Delightful cheesecake bites featuring a date macadamia base and refreshing lemon myrtile layers. This recipe uses pitted Medjool dates, macadamia nuts, and fresh mangoes for a delicious dessert. Enjoy a blend of flavors with a topping of fresh blueberries and zesty lemon. Perfect for a sweet treat!
1: For the base, blend macadamia, shredded coconut, cashew butter, pitted Medjool dates, and salt on low speed in a blender.
2: Press the mixture into molds and place in the freezer.
3: For the cheesecake layer, blend soaked raw cashews, chilled coconut cream, maple syrup, ground lemon myrtile leaf, lemon juice, and lemon zest until smooth.
4: Remove half of the mixture and blend in fresh mangoes and a dash of turmeric until smooth; pour into molds and freeze until set.
5: Blend thawed frozen blueberries into the remaining mixture, then pour onto the mango layer, and return to the freezer until set.
6: Decorate with fresh blueberries, lemon zest, and any other desired ingredients before enjoying.
