Vegan Pineapple Mango No-Bake Cheesecake Pie

“In order to lead a fascinating life – one brimming with art, music, intrigue and romance – you must surround yourself with precisely those things.” – Unknown

And so the craziness has calmed, and I can turn over a new leaf. So happy with how my first Big Brothers Big Sisters Big Celebration went, one of my favorite and rewarding events I’ve planned. Looking forward to a slower pace at work and summer mentality for more time to cook, bake, craft, travel and do all the things I couldn’t do when I was busier.

With spring in full bloom, actually it’s beginning to feel a lot more like summer here in Arizona, I can’t help but want to savor the season’s freshest tropical fruit. Can you tell I’m craving a beach vacation? Pineapples and mangos have looked too good to resist at farmer’s markets lately, and there’s nothing I enjoy more on a warm day than a fresh slice of pie. I’ve been wanting to make more paleo and vegan recipes, so I was excited when I found this recipe. Perfectly sweet yet light. Who said you can’t have a healthy pie and cheesecake too?
I just loved how the afternoon sunlight hit this pie when photographing it. 

Vegan Pineapple Mango No-Bake Cheesecake Pie

Ingredients {Recipe Adapted from Rabbit Food for my Bunny Teeth}

Single Crust recipe of your favorite Pie Dough

10 ounces – Plain Greek Yogurt

3/4 package – Jell-O Cheesecake flavor instant pudding mix

2 tablespoons – Organic Raw Honey

1/4 cup – Unsweetened Coconut Flakes {toasted}

1 1/2 cups – Fresh Pineapple {chopped into 1/2″ pieces}

1 1/2 cup – Fresh Mango {chopped into 1/2″ pieces}

Recipe {Makes one 9″ Pie}