A dessert that’s as nourishing as it is delicious!
Made with fresh, ripe mangoes and wholesome ingredients, this no-bake treat is completely gluten-free, dairy-free and free from refined sugars, making it perfect for those with dietary sensitivities or anyone seeking a lighter, more natural treat.
The mango filling sits atop a nutty, naturally sweet crust, creating a perfect balance of creamy and crunchy textures. Every bite is a taste of tropical paradise, with the natural sweetness of mangoes shining through. Whether you’re celebrating a special occasion or simply craving a guilt-free dessert, this raw cheesecake is sure to satisfy.
Let’s dive into this wholesome, no-fuss recipe that brings together vibrant flavours and nourishing ingredients.
Equipment Needed:
• 7-inch (18 cm) springform cake tin
• Food processor
• High-speed blender
• Spatula
Ingredients:
For the Crust
• 1 ¼ cups walnuts (unsoaked)
• ½ cup coconut sugar
• ½ cup shredded dried coconut
• Pinch of Himalayan pink salt
• 3 tbsp coconut oil
• 2 tbsp water (if needed)
For the Mango Cheesecake Filling
• 1 ½ cups cashews (soaked for at least 6 hours, drained, and rinsed)
• ½ cup shredded coconut (soaked for 1 hour, then drained)
• ½ cup freshly squeezed lemon juice
• 1 cup agave or coconut nectar
• 1 cup fresh mango chunks
• 1 tsp turmeric (for colour and subtle flavour)
• 2 tsp xanthan gum (optional, for a firmer texture)
• Pinch of Himalayan salt
• 1 cup coconut oil, melted
Instructions
Step 1: Prepare the Crust
1. Line the bottom of a 7-inch (18 cm) springform cake tin with parchment paper.
2. In a food processor fitted with the S-blade, add walnuts, coconut sugar and shredded coconut.
3. Process until the mixture is finely ground.
4. Add the Himalayan salt, coconut oil and water (if needed). Blend until the mixture forms coarse crumbs that stick together when pressed.
5. Transfer the mixture into the cake tin and press it firmly into an even layer. Place in the refrigerator while preparing the filling.
Step 2: Prepare the Mango Cheesecake Filling
1. In a high-speed blender, combine cashews, soaked shredded coconut, lemon juice, agave syrup, mango, turmeric and salt. Blend until smooth and creamy. Stop occasionally to scrape down the sides of the blender with a spatula.
2. Add the melted coconut oil and continue blending until fully incorporated. If using xanthan gum, add it at this stage and blend briefly.
3. Pour the filling over the prepared crust and spread it evenly with a spatula.
Step 3: Set the Cheesecake
1. Cover and place the cheesecake in the refrigerator for at least 5 hours to set, or for a quicker option, freeze for at least 2 hours.
2. Before serving, let the cheesecake sit at room temperature for a few minutes if frozen, to soften slightly.
Step 4: Serve & Enjoy!
• Slice and serve with fresh mango slices, mango mousse, shredded coconut or a drizzle of agave syrup.
Storage Tip:
• Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Mango Mousse
Ingredients:
• 1/1 cup mango
• 1/2 cup coconut cream
• 4 tbs maple syrup
• 1tsp vanilla
• 1/2 tsp of turmeric
Instructions:
Blend everything in a blender until creamy and serve with raw mango cheesecake.
Thank you Jeevi, The Laughing Chef for this delicious recipe!