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Raw Coconut Mango Cheesecake

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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!
  • 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!

Ingredients

Scale

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)

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.

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https://www.delscookingtwist.com/raw-coconut-mango-cheesecake/