I’ve made many vegan raw cheesecakes before, but I’d have to say that this takes the cake! (no pun intended) This mango lime coconut cheesecake is paired with raspberries and blueberries, along with a mango coulis…. so divinely decadent, only for special occasions!
Mango Lime Cheesecake
Ingredients for base:
- 1 c almonds or macadamia nuts well toasted
- 1 pinch of salt
- 1 tsp vanilla
- 1 tbsp coconut sweet spread or coconut nectar/agave/honey/maple syrup
- 1/4 c chopped dates
- 1/4 c creamed coconut
Please note: if not using coconut sweet spread, you will need to add 1 tbsp coconut oil and 1 tbsp sweetener as listed above
- First finely chop nuts in food processor until they are like crumbs, then add dates and whiz until well blended, then add rest of ingredients and blend until sticky and well combined
- Press base into a well greased springform cheesecake tin
- Set aside in fridge until filling ready
Ingredients for filling:
- 3 c cashews soaked overnight
- 1 c coconut yoghurt
- 1/2 c lime juice and zest
- 2 oranges juiced
- 1/2 c coconut oil
- 1/2 c creamed coconut (also known as coconut butter)
- 3 tbsp soy lecithin
- 1 tsp vanilla
- 1/4 tsp celtic salt
- 1/4 c coconut nectar (opt – if not using, add extra ¼ c agave or other sweetener)
- 1/3 c agave
- 1/3 c coconut sweet spread (opt – if not using, add extra ¼ c sweetener)
- Drain soaked cashews then first add all wet ingredients to blender then add cashews and blend until smooth and creamy. Adjust for sweetness if more needed
- Reserve 1/3 of filling (to be added to the mango topping)
- Pour remainder of filling into chilled base and place in fridge to set, ready for the mango topping (best set overnight- or for a fast set, place in freezer for ½ hour)
- 2 well ripened mangos (scooped out flesh)
- 1/3 filling from cheesecake
- 1/4 c coconut nectar or maple syrup
- 2 tbsp coconut sweet spread or coconut oil
- Pinch turmeric for colour only
- Extra sweetener as needed
- In blender put remainder of cheesecake filling and all other ingredients, blending until smooth and creamy.
- Spread over set cheesecake, and place in fridge overnight or freezer for ½ hour.
Yields enough to serve with 12 slices of cheesecake
- 2 whole mangoes flesh scooped out
- 4 tbsp agave or sweetener of choice (more if needed)
- 1 tablespoon fresh lime juice — or lemon juice
- About 2-3 T water
- Place all ingredients into a blender and blend until smooth and creamy. Adjust for more sweetness if necessary.
- To serve, decorate with raspberries and blueberries piled into the middle of the cheesecake and drizzle mango coulis around the outside on top in a swirling pattern.
- Serve each slice with extra berries and mango coulis.
With 50 years experience as a vegetarian, Christine Taylor is now sharing her passion for health and vegetarian cooking in the local community. Christine has a vast array of delicious recipes that are being taught at her newly launched Eats of Eden Cooking School. Her classes have been commented on as ‘fun, enjoyable and informative’ with a unanimous vote of 10/10.
Christine lives on a tranquil rural property in the beautiful Byron Bay hinterland with her husband Dave and dog Maddie, surrounded by nature at its very best.
Christine draws her inspiration from practicing the 9 Laws of Health – a positive attitude, good nutrition, daily exercise, pure water, sunshine, moderation in good things (abstinence from that which is harmful), clean air, plenty of rest and trust in divine power. “This is the basis for lasting health, hope and happiness!”
For further information or bookings please contact Christine on