Vegan Vanilla Mandarine Cheesecake

In a food processor, combine the soaked dates, pecans, a sprinkle of cinnamon, molten coconut oil, and a pinch of salt. Process until the mixture resembles a coarse texture.

Press the mixture firmly into the base of a springform cake pan to create the crust. Place it in the fridge to set while you prepare the filling.

In a bowl, whisk together the vanilla pudding mix and plant milk until smooth and well combined.

Add the vanilla skyr style yogurt to the pudding mixture and gently fold it in until fully incorporated.

Stir in the molten coconut oil to the filling mixture for added creaminess.

Drain the canned mandarins and arrange them over the crust in the cake pan.

Carefully pour the filling mixture over the mandarins, spreading it evenly with a spatula.

Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit).

Place the cheesecake in the preheated oven and bake for 60-70 minutes or until the filling is set and slightly golden on top.

Once baked, remove the cheesecake from the oven and let it cool completely before refrigerating it for a few hours or overnight.

Once chilled and set, remove the cheesecake from the pan, slice, and serve.