Raw Vegan Mango Cheesecake

    • Difficulty
    • Easy
  • 12345 (22 votes, average: 4.32 out of 5)

It’s the middle of January, and if you’re in the northern hemisphere, this is about the time you start dreaming about your next getaway to a warmer place. If you can’t escape from frigid temperatures, at least trick your taste buds into thinking they’ve just arrived to tahiti with a bite of this amazing raw vegan mango cheesecake.



  • 1 cup pitted dates
  • 1/2 cup Almonds or pecans
  • 1/4 cup coconut flour
  • 3-5 Tbsp water
  • 3 cups soaked raw cashews (or 2 cups + 1 block of firm silken tofu)
  • 1/2 cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1/3 cup plant-based milk (soy or almond are best)
  • 1/2 cup maple syrup or coconut nectar
  • 6 stevia drops
  • 2 ripe Ataulfo mangoes, only flesh
  • Fresh fruit, chocolate squares or dried mulberries


  1. Start by soaking the nuts for 5-6 hours.
  2. Prepare the crust by processing the dates, nuts and coconut flour in your food processor or vitamix. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.
  3. Blend the cashews, melted coconut oil, maple syrup, milk, vanilla and stevia drops until you have a very creamy consistency. Add the ripe mango until creamy and smooth.
  4. Spread over the crust and freeze for 24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.
  5. Top cheesecake with your favorite fruits or any other topping you want. This holds really well if left in the fridge but you can also put it back on the freezer if you won’t eat it too quickly.
About Priscilla Soler

My name is Priscilla and I'm half Mexican and half Canadian. I live in Montreal where I go to college. My vegan path started  3 years ago, after suffering of an eating disorder. I believe God has healed me and my life changed completely. By changing my eating habits and appreciating not just myself but everything around me, I finally saw how beautiful, unique and special life is. After 2 years of following a raw vegan lifestyle, I read the China Study AND tHE 80/10/10 diet and started eating a low fat mostly raw diet. It's been a year and I never felt better! I have so much energy and the benefits are beyond. I created my blog a few months after I changed my diet to low fat, so pretty much all my recipes are free of oils, nuts, seeds or gourmet ingredients like agave and cacao. I think these are super healthy and tasty recipes that focus on what a real raw food diet should look like, the natural whole state of each and every food, without adding tons of refined ingredients. To know more about me you can go to my website: www.gastrawnomica.com where I share my recipes and a little bit about my life.

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