blue bird

PREP: 20 mins
COOK: 1 hour
SERVING: 8 slices

I feel like I’ve turned into a mango from the amount of mangoes I’ve eaten over the last week to get this perfect recipe! At first I was very skeptical about vegan cheesecakes, I mean make the cheese element from soaked cashews? But the more I experimented, the more I kept falling in love with this perfect blend of mango and coconut vegan cheesecake.

Ingredients For The Base:

  • 1 cup almonds
  • 1/2 cup dates
  • 1 tbsp almond butter
  • 1-2 tbsp coconut oil
  • Pinch of salt

Ingredients For The Mango Filling:

  • 1 cup cashews (soaked overnight)
  • Flesh of 2 large mangoes (2 cups)
  • 3 tbsp coconut oil
  • 1/4 cup coconut milk
  • 3 tbsp maple syrup
  • Dash of vanilla extract


  • In a food processor, mix all the ingredients for the base and press the mixture down into a 6 or 7 inch cake tin.
  • Place the base layer in the fridge while you prepare the filling.
  • In the same food processor, mix all the ingredients for the filling and allow to mix well. This may take around 5-7 minutes, as the cashews need time to form a creamy texture.
  • Once the filling mixture is of a somewhat thick consistency, pour it over the base layer and freeze for about 5-7 hours or overnight.
  • Sprinkle some coconut flakes and fresh mangoes on top and serve.
  • Enjoy