Raw Coconut Macadamia Mango Cheesecake (dairy-free, gluten-free)
25 Comments
Updated Mar 14, 2019
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This mango cheesecake (a raw cheesecake) has a coconut center, macadamia crust and mango topping. It’s tropical, delicious and gluten-free, vegan and paleo.
Does it seem strange to anyone else that Easter is in March this year? I don’t know why, but I always think of Easter in April. So I did a little Google-sleuthing and learned that Easter is tied to the March equinox (who knew?!) and that the date can actually fluctuate quite a bit. Cool stuff. But can I just say…what did we ever do before Google?
My family typically celebrates Easter and Christmas at my bros house in Orange County…and this year it’s gonna be a big old bash. His in-laws, plus friends, neighbors and more. With a gorgeous 80 degrees predicted for the weekend I think the kids will love easter egg hunting in the backyard while the adults enjoy the sun, food and maybe a cocktail or two. Especially as (side note) I just found a bottle of guava rum that I’d brought back from the Caribbean yearrrrss ago. Yum!
When I talked to my niece on the phone (who is 11) and asked what should I bring for Easter, she didn’t hesitate at all before blurting out my Raw Mixed Berry and Vanilla Bean Cheesecake. It’s one of her favorites! But as I just made it recently for Christmas, I felt that it needed a little change.
So say hello to a mango version! Mangoes are one of my favorite fruits and I definitely ate more than my fair share when I was living in Sydney, Thailand and Bali. Tropical vibes mean mango smoothies, mango bliss balls, mangoes and sticky rice and well, mango everything. Mangoes = happiness.
The center of this raw cheesecake has a bit more coconut flavor than my mixed berry cheesecake. It also has shredded coconut and crushed macadamia mixed into the mango puree on top, for a little texture and crunch.
But here’s a tip for removing the cheesecake from your springform pan (after it’s been frozen). Don’t let it fully thaw or else it will pull apart the sides a bit. Once you remove it from the freezer just take a hot sponge to the sides to warm them slightly, then open the springform. I kinda forgot to do that and let it thaw in the springform, but if you check out my mixed berry cheesecake you’ll see the difference. Then, once it’s removed, remember that it’ll take a good 20 minutes to thaw enough to cut and serve.
For more vegan cheesecake recipes make sure to check out my Vegan Caramel Cheesecake and Raw White Chocolate and Pumpkin Cheesecake.
Enjoy!
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
Raw Coconut, Macadamia and Mango Cheesecake
Description
Ingredients
Crust
- 1 1/2 cups raw macadamia nuts
- 3/4 cup raw pecans
- 3/4 cup shredded coconut, divided
- 10 Medjool dates, pitted
- 1/4 tsp sea salt
Cheesecake
- 3 1/2 cups raw cashews, soaked overnight
- 1 1/4 cup water
- 3/4 cup raw honey, or maple for vegan
- 1/2 cup coconut oil
- 1/2 cup shredded coconut
- 1/2 cup lemon juice
- 1 vanilla bean, scraped
Topping
- 1 mango, peeled and sliced
- 1 tsp raw honey or maple
- 1 tsp lemon juice
- 1/4 cup raw macadamia nuts
- 2 tbsp shredded coconut
- Coconut flakes, for garnish
Instructions
- Place all the crust ingredients (and 1/2 of the 3/4 cup of shredded coconut) into a food processor. Note: you'll use the remaining 1/4 cup shredded coconut later. Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.
- Sprinkle the remaining 1/4 cup of shredded coconut in the bottom of a 9-inch springform pan (this helps the cheesecake not stick to the bottom). Place the crust mixture on top and gently flatten it with your fingers on the bottom of the pan.
- For the main cheesecake filling, place all ingredients in a high-powered blender. Blend for a minute or two, until thick and creamy.
- Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles.
- Clean your food processor and add the mango, lemon and honey. Pulse until pureed and set aside.
- Clean your food processor again and add the macadamia nuts and shredded coconut. Pulse until finely ground.
- Spoon the mango puree and ground macadamia/coconut mixture on top and swirl around. Place the cheesecake in the freezer for at least 4 hours before serving.
- Remove the cheesecake from the freezer at least 20 minutes before serving. Garnish with additional coconut flakes.
Lisa's Tips
Nutrition
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Very easy to throw together! You can make it ahead of your holiday and wa-lah, pop it out onto a pretty display for your guests. They were stunned. Very creamy and delicious and a great way to celebrate a special occasion. Thank you!
So thrilled you loved the recipe, Tamela!
From someone with limited kitchen and cooking experience, what a confidence builder to make something that looks and tastes so amazing! Absolutely delicious!
Glad this recipe was easy to follow along to! Your cheesecake looks beautiful Craig :)
How do you soak the cashews??!
Just in a bowl of water :)
Excellent cheesecake – very rich and creamy!
Question – how long will it keep in the fridge?
Hi Victoria – So glad you enjoyed this cheesecake! This will last for up to about 5 days in the fridge. But you can also freeze it as well for up to 3 months!
Is the nutrition information per serving (8 in total), so 938 kcal per slice?
Hi Cj – Yes, it is 938 kcal per slice!
What do u do if u don’t have time to soak the cashews?
Unfortunately this will not come out creamy like a cheesecake if you don’t properly soak the cashews. You could get by with a minimum of 4-hours soaking though. :)
Can you use a walnut oil instead? Thanks
Unfortunately no. Coconut oil solidifies at cooler temperatures and that’s what helps the cheesecake part firm up. Walnut oil never solidifies.
I might have missed this in the description and instructions, but what’s the consistency of this cake? Is it light and airy like a meringue? I’ve bought versions of a cashew-based cheese cake in health food stores that need to be frozen and then thawed out….they’re always very dense, and tend to crumble in some spots as they thaw out.
I like the idea of this cake but I’m looking for something that’s a little more airy and you can easily slice through with your fork.
Hi Sara – this is a frozen and thawed vegan cheesecake, so it’s dense and thick, but also super creamy. When it’s fully thawed, you can easily slice through it with your fork. It’s not crumbly at all. But also not light like a merengue. Hope that helps!
Looks and sounds delicious!
Thanks Debra! It’s a perfect almost Spring dessert. :) x
It’s now resting in my freezer. Just can’t wait to try!!! <3
Woohoo!! I’m having a hard time saving mine for Easter Sunday – haha! :) x
Your niece is awesome with the cheesecake suggestion, for sure! Fabulous dessert. LOVE this mango version of the cheesecake (especially with the macadamia nuts)! Gorgeous and refreshing.
My niece is one smart cookie for sure! And mangoes are always a good idea…on anything. :) x