Who doesn’t love a good cheese cake? I certainly loved these and I’m sure you will too! They  are super simple to make and of course gluten-free, dairy free low in fat with no added sugar and taste utterly delicious. The creamy fruity smooth topping is complemented with the sweet soft base. These are the perfect snack at anytime of the day to leave you feeling rejuvenated and give you a very welcome energy boost.

You will need a silicon cupcake tray to set the cakes in and a high speed food processor

Okay lets being

for the crust you will need

2 generous handfuls of medjool dates

2 handfuls of raw unprocessed cashew nuts

For the topping you will need

1 mango chopped and frozen

1 handful of raw cashew nuts which need to be soaked for at lead 3 hours

1 table spoon of coconut cream

to make simply

  1. Combine all the ingredients for the base using the high speed food processor. When they form a large ball take a small amount out at a time and mould into the cupcake tray to form your base.
  2. Combine all the ingredients together for the base using a high speed food processor, pour over the base, and set in the freezer for at least a few hours
  3. When ready to eat decorate with fresh fruits and enjoy feeling FABULOUS!