Vegan Mango Coconut Cheesecake

PREP TIME: 20 Mins

Cook TIME: 6 Hrs

Total TIME: 6 HRS 



  • 1 cup pitted dates (soaked in hot water for 10 minutes then drained)
  • 1 cup raw macadamia nuts (you can substitute with almonds or walnuts)


  • 2 cups raw cashews
  • 1/4 cup lemon juice
  • 1/3 cup coconut oil + 2 tablespoons
  • 1/2 cup coconut milk + 2 tablespoons (placed in the refrigerator from overnight) (see notes below)
  • 1/2 cup maple syrup + 1 tablespoon

Mango topping:

  • 1 cup fresh mango slices



  • Blend the nuts in a food processor until it starts to turn into a meal consistency. Add the warm dates and pulse until blended together, scraping down with a spatula every now and then. The dates and nuts should mix together and be slightly sticky.
  • Press the crust into a 6 inch cheesecake pan (I used a mug to press it evenly).


  • Mix all the filling ingredients together in your blender (I would recommend something powerful such as a NutriBullet or VitaMIx or Ninja) and blend for 2 minutes. Remove and use spatula to scrape down anything that wasn’t blended. Blend again for one minute or until the cheesecake is smooth (not grainy at all). Ensure to taste it! 
  • If you want it to be creamier, add coconut milk. If you want it to be sweeter, add more maple syrup.
  • Pour filling over crust and cover with saran wrap.
  • Place in the freezer for 4 hours until set.

Mango Topping

  • Puree mango in a blender and spoon on top of cheesecake.
  • Allow to set in the freezer for two more hours.
  • Enjoy!

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