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(gluten-free, vegan, paleo) Raw coconut, macadamia and mango cheesecake. A fruity and tropical dairy-free cheesecake.
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5 from 3 votes

Raw Coconut, Macadamia and Mango Cheesecake

This mango cheesecake (a raw cheesecake) has a coconut center, macadamia crust and mango topping. It’s tropical, delicious and gluten-free, vegan and paleo.
Prep Time: 30 mins
Total Time: 4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: mango cheesecake, raw cheesecake, vegan cheesecake, vegan mango cheesecake
Servings: 8 slices
Calories: 983kcal
Author: Lisa Bryan

Ingredients

Crust

  • 1 1/2 cups raw macadamia nuts
  • 3/4 cup raw pecans
  • 3/4 cup shredded coconut divided
  • 10 Medjool dates pitted
  • 1/4 tsp sea salt

Cheesecake

  • 3 1/2 cups raw cashews soaked overnight
  • 1 1/4 cup water
  • 3/4 cup raw honey or maple for vegan
  • 1/2 cup coconut oil
  • 1/2 cup shredded coconut
  • 1/2 cup lemon juice
  • 1 vanilla bean scraped

Topping

  • 1 mango peeled and sliced
  • 1 tsp raw honey or maple
  • 1 tsp lemon juice
  • 1/4 cup raw macadamia nuts
  • 2 tbsp shredded coconut
  • Coconut flakes for garnish

Instructions

  • Place all the crust ingredients (and 1/2 of the 3/4 cup of shredded coconut) into a food processor. Note: you'll use the remaining 1/4 cup shredded coconut later. Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.
  • Sprinkle the remaining 1/4 cup of shredded coconut in the bottom of a 9-inch springform pan (this helps the cheesecake not stick to the bottom). Place the crust mixture on top and gently flatten it with your fingers on the bottom of the pan.
  • For the main cheesecake filling, place all ingredients in a high-powered blender. Blend for a minute or two, until thick and creamy.
  • Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles.
  • Clean your food processor and add the mango, lemon and honey. Pulse until pureed and set aside.
  • Clean your food processor again and add the macadamia nuts and shredded coconut. Pulse until finely ground.
  • Spoon the mango puree and ground macadamia/coconut mixture on top and swirl around. Place the cheesecake in the freezer for at least 4 hours before serving.
  • Remove the cheesecake from the freezer at least 20 minutes before serving. Garnish with additional coconut flakes.

Notes

Inspired by this Raw Coconut Mango Cheesecake.

Nutrition

Calories: 983kcal | Carbohydrates: 83g | Protein: 14g | Fat: 73g | Saturated Fat: 25g | Sodium: 126mg | Potassium: 847mg | Fiber: 8g | Sugar: 61g | Vitamin A: 270IU | Vitamin C: 14.4mg | Calcium: 77mg | Iron: 5.8mg