Mango Cheesecake

13 255 557
Ingredients Minutes Calories
Prep Cook Servings
4 h 15 min 0 min 12
Mango Cheesecake
Health Highlights


2 cup Cashew nuts, raw (soaked 4-6 hours, rinsed, strained, for filling)
1 cup Cashew nuts, raw (soaked for 6 hours, drained, rinsed, chopped, for base)
1 cup Coconut flakes, unsweetened (unsulphered, for base)
1 1/2 cup pitted Dates (for base)
1 cup Coconut oil (raw, cold pressed, for filling)
2 mango Mango (peeled, pitted, chopped, for filling)
1/2 cup Maple syrup, pure (or other liquid sweetener, for filling)
1/2 cup Lemon juice (or lime juice, for filling)
2 tbsp Vanilla extract, pure (for filling)
1/2 cup Mango (sliced, for topping)
2 tbsp Maple syrup, pure (drizzled, for topping)
6 leaf Mint, fresh (for topping)
1/2 cup halves Strawberries (for topping)


1. Cover the base of 9 inch spring form pan/pie dish with plastic wrap. Or use a silicon pan, unwrapped.

2. Pulse the base ingredients together in a food processor until evenly combined. For a chunky base leave as is, for a smoother more uniformed texture, process until a ball forms.

3. If using a spring form pan lock the top in place. Press down base into your prepared pan, evenly.

4. In a high speed blender combine all filling ingredients until smooth and creamy. Taste and add more sweetener as desired.

5. Pour mixture over the nut base. Whack the pan on the counter a few times until the mixture is evenly spread.

6. Place cake in the freezer for at least 4 hours or overnight before removing from the pan.

7. Leave in the fridge for at least an hour before slicing and serving.

8. Decorate with slices of mango, and/or other fruit, drizzle with maple syrup and a mint leaf or flower.

9. Freeze leftovers without topping for up to 2 months or keep refrigerated for up to 1 week.

Nutrition Facts

Per Portion

Calories 557
Calories from fat 329
Calories from saturated fat 191
Total Fat 37 g
Saturated Fat 21.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 9.0 g
Cholesterol 0
Sodium 6.7 mg
Potassium 529 mg
Total Carbohydrate 51 g
Dietary Fiber 4.3 g
Sugars 38 g
Protein 7.2 g

Dietary servings

Per Portion

Fruit 1.1
Meat Alternative 1.1

Energy sources


Meal Type(s)