Raw Coconut, Macadamia and Mango Cheesecake

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    30 mins

  • Total Time

    4 hrs 30 mins

  • Servings

    8 slices

  • Calories

    983 kcal

  • Course

    Dessert

  • Cuisine

    American

Raw Coconut, Macadamia and Mango Cheesecake

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.

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Ingredients

Servings

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
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Instructions

  1. 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.
  2. 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.
  3. For the main cheesecake filling, place all ingredients in a high-powered blender. Blend for a minute or two, until thick and creamy.
  4. Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles.
  5. Clean your food processor and add the mango, lemon and honey. Pulse until pureed and set aside.
  6. Clean your food processor again and add the macadamia nuts and shredded coconut. Pulse until finely ground.
  7. 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.
  8. Remove the cheesecake from the freezer at least 20 minutes before serving. Garnish with additional coconut flakes.

Notes

  • Inspired by this Raw Coconut Mango Cheesecake.

Nutrition Information

Show Details
Calories 983kcal (49%) Carbohydrates 83g (28%) Protein 14g (28%) Fat 73g (112%) Saturated Fat 25g (125%) Sodium 126mg (5%) Potassium 847mg (24%) Fiber 8g (32%) Sugar 61g (122%) Vitamin A 270IU (5%) Vitamin C 14.4mg (16%) Calcium 77mg (8%) Iron 5.8mg (32%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 983 kcal

% Daily Value*

Calories 983kcal 49%
Carbohydrates 83g 28%
Protein 14g 28%
Fat 73g 112%
Saturated Fat 25g 125%
Sodium 126mg 5%
Potassium 847mg 18%
Fiber 8g 32%
Sugar 61g 122%
Vitamin A 270IU 5%
Vitamin C 14.4mg 16%
Calcium 77mg 8%
Iron 5.8mg 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

12 reviews
Excellent

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