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Raw Mango Cheesecake Recipe

Raw Mango & Macadamia Cheesecake

Yields6 ServingsPrep Time30 minsCook Time4 hrsTotal Time4 hrs 30 minsCategory,
Raw vegan desserts have had a surge in popularity due to their nutrient-dense ingredients, as well as more people seeking sweet, delicious yet ‘clean’ treats. This easy gluten-, dairy- and refined sugar-free recipe requires only a food processor to blitz together ingredients to create three stunning layers. The tropical combo of mango, macadamia, and coconut is finished off with a squeeze of zesty lime juice to enhance all the flavours beautifully. Macadamias are waxy so they are fantastic for ‘creaming’, but cashews work equally well.

Ingredients

Base
 1 ½ cups Shredded Coconut
 1 cup Raw Macadamias
 8 Medjool Dates, Pitted
 ½ tsp Sea Salt Flakes
 ½ tsp Ground Cinnamon
Filling
 1 ½ cups Raw Macadamias
 270 ml Coconut Cream
 ½ cup Pure Maple Syrup
 2 tbsp Coconut Oil
 2 tsp Vanilla Extract
 1 Lime
Topping
 1 cup Raw Macadamias
 ½ cup Coconut Cream
 2 Mangos, ripe
  cup Pure Maple Syrup
 1 tbsp Coconut Oil
 1 Lime
 1 pinch Sea Salt Flakes

Instructions

1

Line a 20 cm square cake tin with a removable base with baking paper

Base
2

Place all the ingredients in a food processor and blitz for 30 seconds to form a textured paste.

3

Tip the paste into the tin and press firmly and evenly into the base. Rest in the freezer.

Filling
4

Blitz the macadamias in a food processor to form a paste.

5

Add the remaining ingredients and blitz until smooth.

6

Pour the filling into the tin, then return to the freezer for 2 hours to firm up.

Toppings
7

Blitz the macadamias in a food processor to form a paste. Add the remaining ingredients and blitz until smooth.

8

Pour over the filling and smooth out with a spatula. Freeze for 4 hours

Serve
9

Thaw the cake for 10 minutes, then use a hot knife to cut into 6 square pieces

10

Best-eaten semi-frozen. Before serving, top with grated lime zest and toasted coconut flakes.

11

Store the raw cake in an airtight container in the freezer for up to 2 weeks.

Nutrition Facts

Serving Size 1

Servings 6

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