No-Bake Papaya Cheesecake
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 Ruby Rise papaya
Top Layer
- 1 1/2 cups chopped Ruby Rise papaya
Preparation
Make the crust
Place all the crust ingredients into a food processor.
Pulse until the mixture becomes a sticky, crumbly texture.
Transfer the mixture to a 20cm springform tin with a removable bottom.
Press firmly into the bottom of the pan and set aside.
Make the filling
Drain the soaked cashews and place them into a blender.
Add coconut cream, vanilla bean paste, melted coconut oil, and lime juice.
Blend until the mixture is smooth and creamy.
Assemble the cheesecake layers
Pour the cashew mixture onto the crust in the springform pan.
Add the chopped Ruby Rise papaya on top of the cashew layer.
Create the top layer
Blend the remaining papaya with the leftover cashew mixture until smooth and creamy.
Add the top layer
Pour the papaya-cashew mixture on top of the cheesecake.
Use a knife to create a swirl effect.
Freeze the cheesecake
Place the cheesecake in the freezer for at least 3 hours or overnight.
Thaw and serve
Before serving, allow the cheesecake to thaw at room temperature for about 30 minutes.
Slice and enjoy!
