Mango Vegan Cheesecake Recipe

Mango Vegan Cheesecake Recipe

Today I’m sharing my Mango Vegan Cheesecake recipe – it’s raw, vegan, dairy free, grain free and gluten free. You can find the rest of my decadent vegan cheesecakes right here. In total, there are 13 of them! My favourites are my Lemon and Lime Cheesecake, my Vanilla Bean Cheesecake, my Raspberry Rose Cheesecake and my Passionfruit Cheesecake.

Base Ingredients:

1 cup brazil nuts
2 fresh dates pitted
1 tablespoon coconut oil

Filling Ingredients:

2 cups cashews
1 cup coconut cream
¼ teaspoon vanilla powder
2 tablespoons maple syrup
Flesh of 6 mangoes


Process the base layer ingredients in a food processor until well combined. It is easier to start with the brazil nuts and process until fine, then add dates and coconut oil slowly until the mixture sticks together. Press the mixture into an 18 hole silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the mango filling ingredients in your food processor until smooth. This may take a few minutes, depending on the strength of your processor. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight.

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2 responses to “Mango Vegan Cheesecake Recipe

  1. You may want to say that’s the cashews need to be soaked 2-4 hours for those who are inexperienced in making RAW Cheezecakes.

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