Raw Coconut Mango Cheesecake

This raw coconut mango cheesecake is a very refreshing fruity dessert. Also vegan, gluten-free and naturally sweetened, it’s the ultimate healthy dessert to indulge in!

If you’re wondering what to make next for dessert, this raw mango cheesecake is definitely to add on your to do! Fresh, healthy, colorful, fruity and delicious, it comes together in just a few steps with the help of a food processor. Plus it’s raw, vegan, gluten-free, very lightly and naturally sweetened. Is there any reason not to make dessert? I don’t think so!

I originally shared this recipe back in 2015 and it felt like the photos needed to be refreshed, so I reshot them and added useful (I hope!) step-by-step process shots to help you create this raw mango cheesecake from scratch!

Raw mango cheesecake, the ultimate healthy dessert

• It’s raw! By raw, it means that the ingredients used in the recipe have not been cooked or heated, or at very low temperature.
• A very nutty dessert. Both the base and the cheesecake layer feature nuts (cashews and almonds), making this cheesecake packed with healthy fats.
• Vegan. The recipe doesn’t call for any lactose ingredient, which makes it perfectly suitable for vegan diets and is a great cheesecake alternative for all lactose-intolerants.
• Gluten-Free. There is no wheat or flour used in this cheesecake recipe, prepared with a nutty base, loaded with fiber. Make sure you use gluten-free oats.
• Naturally sweetened (no sugar). You won’t find any refined sugar in this recipe that is naturally sweetened with dates and coconut blossom sugar.

The good thing with this raw cheesecake – and many other raw cakes – is that it’s actually VERY EASY to make! All you need is a food processor and that’s it. Then you mix each layer of the cheesecake: the bottom made of nuts, the coconut cream and the mango puree. There is nothing more to do.

Ingredients for raw mango cheesecake

• Nuts (almonds and cashew)! You’ll need almonds and cashews, for the base and for the cheesecake layer, which is a cashew-based cheesecake. Make sure you go for raw, unsalted nuts.
• Rolled oats. You need them for the base of the cheesecake. They also add fiber to the recipe!
• Dates. You want them both for the texture in the base of the cheesecake and for their sweet flavor.
• Coconut oil, butter, and milk. Yes, it’s a lot of coconut used in this cheesecake layer. Read the note below the recipe to make sure you know how to use them and what’s the difference between them.
• Mango. I tried both with fresh and frozen mango, and both options work perfectly!
• Lime. It’s the little detail that makes the dessert so refreshing!

How to make the nutty base?

Simply pulse all the ingredients in a food processor. It must be very well mixed, but with still some texture in it. Then pour the mixture into a spring form with removable bottom in an even layer, flattening the surface with a glass or a cup if needed.

Let’s create this silky-smooth coconut cheesecake layer

The coconut cheesecake layer is easy to make but it requires a strong enough food processor or blender to ensure you get a silky-smooth and very creamy cheesecake layer. Make sure your cashews are soaked for long enough before using.

A fruity mango puree on top!

It couldn’t be easier: simply puree the fresh or frozen mangoes in a food processor or blender with lime juice until smooth.

The result is amazing: you get a very refreshing and exotic cheesecake, much healthier than a classic cheesecake and full of nutritious ingredients. Both your palate and your health will love it!

More delicious recipes with mangoes:

• Vegan Mango Curry Tofu
• Nutty Mango Burrata Salad with Mint Pesto
• Mango Chutney
• Vegan Indian Mango Butternut Squash Curry

Other (almost) raw desserts you may love:

• Raw Chocolate Mango Smoothie
• Easy Raw Spicy Lime Bites
• Raw Coconut Cheesecake
• Vegan No-Bake Chocolate Cashew Cheesecake

Raw Coconut Mango Cheesecake

• 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
• Leave a Review

Print

Pin

• Author: Delphine Fortin
• Prep Time: 50 mins
• Soaking time: 4 hours
• Total Time: 50 mins
• Yield: 12 servings 1x
• Category: Dessert
• Diet: Vegan

This raw coconut mango cheesecake is a very refreshing fruity dessert. Also vegan, gluten-free and naturally sweetened, it’s the ultimate healthy dessert to indulge in!

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale 1x2x3x

For the mango puree:

• 2 fresh mangoes, peeled and sliced
• 2 Tablespoons lime juice

For the bottom:

• 3 cups (450g) almonds, raw
• 1 cup (150g) dates, pitted
• 1 cup (90g) coconut flakes / shredded coconut
• 1 cup (90g) rolled oats (gluten-free)

For the coconut cream:

• 3 cups (450g) cashews, raw
• 1 cup (240g) coconut butter*
• 1 cup (240 ml) coconut milk
• 1 cup (240 ml) coconut oil*
• 1 cup (240 ml) lime juice
• 8 Tablespoons (120g) coconut blossom sugar**
• 1 pinch of grated tonka beans (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Before you start. Soak cashews, almonds and dates for at least 4 hours in separate dishes.
2. Line a 10-inch (25 cm) spring form with a removable bottom with baking paper, and set aside.
3. For the mango puree. Puree the mango in a food processor with 2 Tablespoons of lime juice, until smooth. Set aside.
4. For the bottom. Drain the soaked almonds and dates. Place them into a food processor, add coconut flakes (or shredded coconut), and pulse a few times, until you get a solid and well-moldable material. Pour the almond paste into the springform and press firmly on the bottom to cover all the surface.
5. For the coconut cheesecake layer. Drain the cashews. Place them in a blender with the coconut milk and lime juice and puree well until a smooth, creamy paste. Add the coconut butter, the coconut oil and the coconut blossom sugar and continue to puree, until you get a silky-smooth texture.
6. Pour the coconut cheesecake into the springform on top of the nutty bottom in an even layer, flattening the top with an offset spatula if needed. Spread the mango puree on top and freeze until the mixture has solidified, about 4-5 hours. Let warm up at room temperature for 15-20 minutes before serving.

Notes

* If you’re wondering what’s the difference between coconut oil and coconut butter, it comes mainly from the texture. The coconut butter is solid, while the coconut oil is melted. If your coconut oil is hard and solid, use it as is for the coconut butter and melt some for the coconut oil.

** You could also use agave syrup or if you don’t mind sugar, a little bit of light brown sugar.

Cakes, Dairy-Free, Fruit Desserts, Gluten-Free, No-Bake, Summer, Vegan

Did you make this recipe?

Lastly, if you make this Raw Coconut Mango Cheesecake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!