Mango & Coconut Cheesecake

Mango & Coconut Cheesecake

I think it’s fair to say that everyone loves a good cheesecake! This mango and coconut cheesecake is a healthy spin on the traditional recipe.
It’s creamy and sweet with the perfect chewy base, all while being dairy-free, gluten-free and refined sugar-free!

Mango & Coconut Cheesecake



1 cup mixed nuts (e.g. walnuts, almonds)
1/4 cup mixed seeds (e.g. sunflower, pumpkin)
½ cup desiccated coconut
Pinch of sea salt
1/4 cup of dates (packed tightly)
3 Tbsp Blue Coconut coconut oil, melted
1/2 tsp vanilla extract

Cheesecake Layer:

1 & 1/2 cup cashew nuts (soaked in water overnight and drained)
1/3 cup Blue Coconut coconut oil, melted
1/4 cup maple syrup
1/2 cup coconut milk
Juice of half a lemon
1/2 tsp vanilla extract

Mango topping:

2 small ripe mango
Juice of 1/2 a lemon


  1. To make the base, blend the nuts, seeds, coconut, salt, dates, vanilla and coconut oil until it comes together. Press the mixture into a lined brownie or cake tin and set aside.

  2. To make the cheesecake layer, drain and rinse the cashew nuts, place cashews with all other ingredients into a blender or food processor and blend until smooth. This can take a couple of minutes depending on the blender or processor that you are using, the longer you blend it the smoother it will become.

  3. Pour the cheesecake mixture over the base and set aside.

  4. Peel the mango and chop the flesh away from the skin. Blend the mango together with the lemon juice. You may need to add a little water depending on how juicy your mango is.

  5. Pour the mango purée over the cheesecake and use a blunt knife to marble it through. Place the cheesecake in the freezer to set for 2 hours or the fridge for 4 hours.

    Serves 8-12

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