Mango Kulfi Cheesecake (No-Bake, Dairy-Free)

Line a 9” round cake pan with parchment paper. Make the crust: combine dates, walnuts, coconut, vanilla, and salt in a food processor or high-speed blender and pulse until dates & walnuts are mostly pulverized. Transfer the crust mixture to your lined pan, & press the crust mixture into it, ensuring it’s uniform.

Make the filling: drain soaked cashews and put them in your blender along with maple syrup, coconut milk, lemon juice, vanilla extract, and sea salt. Adjust to taste with salt and lemon if desired. Pour half of the filling over the crust. Add the mango chunks to the remaining filling, blend, and add on top of the plain cream layer. Smooth gently. Garnish with pistachios and set in freezer for 5-6 hrs.