Mango Strawberry Cheesecake

1: Chop the pecans using the King Superior chopper.

2: Add the date paste and lime juice to the chopped pecans and mix.

3: Press the mixture into a round 9-inch tart pan and set in the freezer.

4: Cut the mango into cubes and blend until puréed in the King Superior blender.

5: In a bowl, whisk the coconut whipped cream with the King Superior whisk for 2-3 minutes.

6: Add vegan cream cheese to the whipped cream and whisk until combined.

7: Add the Monk fruit sweetener and mix well.

8: Incorporate the mango purée into the cream mixture and whisk until creamy.

9: Pour the cheesecake filling onto the crust and freeze for up to 3 hours.

10: Once set, remove from the freezer, decorate with strawberries, and enjoy.