Raw Mango Cheesecake

Gluten Free & Vegan



  • 1 cup ground almonds (or almond flour)
  • 1/2 cup coconut flour
  • 1/2 cup shredded coconut
  • 1/2 cup soaked dates


  • Coconut cream (see note below)
  • 1 cup frozen mango
  • 1 cup soaked cashews
  • 1 tbsp date water (use the water the dates were soaked in)


  • 1 cup mango (if frozen, then thaw before use)
  • 1 tbsp chia seeds
  • 2 tbsp of coconut water (see not below)



Step 1 – Place all ingredients into a food processor and mix until all ingredients are stuck together but not into a big clump.

Step 2 – Coat the bottom of a square or round baking dish with coconut oil.

Step 3 – Remove ingredients from food processor and place into baking dish, cover the dish with the nut mixture, pressing down to cover the bottom completely.

Step 4 – Put into the freezer.


Step 1 – Put all ingredients into a blender and blend until it becomes a thick smooth texture.

Step 2 – Remove base from the freezer.

Step 3 – Pour filling over the base, making sure it’s evenly covered.

Step 4 – Place back into freezer until it’s solidified (at least one hour or overnight)


Step 1 – Put all ingredients into a blender and pulse gently until it’s a thick mixture.

Step 2 – Place in a bowl or jar and put in the fridge until it becomes thicker (the chia seeds gelatinize making the topping thicker like a jam)

Once the cheesecake has settled, take out from the freezer.  Let it thaw for roughly 5 minutes before cutting into slices.  Top with your mango topping and enjoy!

Note: Coconut Cream

Step 1 – Place a can of coconut milk into the fridge and 2-3 days.  The cream will settle on the top and the water on the bottom.

Step 2 – Turn the can upside down and open

Step 3 – Scoop out the coconut cream

Step 4 – Save the coconut water on the bottom for the mango topping and for future cooking