Raw Mango Cheesecake

I’ve really been enjoying making raw vegan cheesecakes recently. Whether it is pumpkin cheesecakeraspberry lavender cheesecake, or avocado lime cheesecake, I love having one cake at a time and even storing some pieces in my freezer for when those sugar cravings hit!

So today I came up with a new cheesecake recipe |Raw Mango Cheesecake, that might not be your regular Thanksgiving dessert. I just had to add this one to the cheesecakes family! The cake is super easy, really yummy, and oh so fresh! It’s the perfect dessert to bring to the thanksgiving table s or just to make for yourself, because you totally deserve a cake like this.

Since mangos are one of my favourite fruits(especially the really ripe and juicy ones), it was about time I made a cheesecake putting this delicious, tropical ingredient in the center of the attention.

The cake is made of just a few simple ingredients, which I really love. The filling is just mostly mangos, which means there’s a lot of that bright yellow juice needed for this cake.

Besides being super delicious and seriously fancy looking, it’s also super easy to make and requires no baking at all. The best part is, you can pick the toppings based on whatever fruit you have at the moment, so try mixing it up with berries and other tropical fruit.

Happy Thanksgiving !

For the crust:

•1 1/4 cup almond flour

•5 tbsp cocoa powder

•5 tbsp maple syrup

•3 1/2 tbsp coconut oil melted

For the Filling:

•2 cups raw cashews, soaked

•1 ripe mango

•1 can full-fat coconut milk (refrigerated overnight and then use only the white thick part)

•Juice from 1 lemon

•1tsp vanilla extract

•3 tbsp maple syrup (or honey)

For the glaze:

•1 tbsp vegan gelatin

•1 cup mango puree

•1 cup hot water


  1. Put the cashews to soak for 5-6 hours or overnight.
  2. Prepare the crust by processing the needed ingredients in a food processor.Transfer mixture to mini springform pans.
  3. Place it in the freezer and continue with preparing the filling.
  4. Blend all the filling ingredients together until you have a very creamy consistency.
  5. Pour over the crust and freeze for 2/3 hours until set.
  6. Dissolve the vegan gelatin in hot water, once its warm, add the remaining mango puree.
  7. Then pour it over the set creamy mango layer and refrigerate it for 4/5 hours.
  8. Once ready, let the cake cool outside for 5 minutes.
  9. This holds really well if left in the refrigerator but you can also put it back in the freezer if desired.


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