Raw Coconut, Macadamia and Mango Cheesecake
User Reviews
5
Raw Coconut, Macadamia and Mango Cheesecake
Description
The recipe begins with a crust made from macadamia nuts, pecans, shredded coconut, dates, and sea salt, processed until combined and pressed into a springform pan lined with extra shredded coconut. The filling blends soaked cashews with coconut oil, honey or maple syrup, shredded coconut, lemon juice, vanilla bean, and water to a thick and creamy consistency.
The topping consists of pureed fresh mango sweetened with honey or maple syrup and lemon juice, alongside ground macadamia nuts and shredded coconut to add texture. The cheesecake is assembled by layering the filling over the crust and adding the mango puree and nut topping, then garnished with coconut flakes.
This cheesecake is served chilled and offers a fresh and tropical flavor profile with creamy texture contrasted by the crunchy crust and nut topping. It is suited for those seeking a raw or dairy-free dessert option with natural sweetness from dates and honey.
Ingredients
Crust
- 1 1/2 cups macadamia nuts raw
- 3/4 cup pecans raw
- 3/4 cup coconut divided, shredded
- 10 Medjool dates pitted
- 1/4 tsp salt sea salt
Cheesecake
- 3 1/2 cups cashew nuts soaked overnight, raw
- 1 1/4 cup water
- 3/4 cup honey or maple for vegan, raw
- 1/2 cup coconut oil
- 1/2 cup coconut shredded
- 1/2 cup lemon juice
- 1 vanilla bean scraped
Topping
- 1 Mango peeled and sliced
- 1 tsp raw honey or maple syrup
- 1 tsp lemon juice
- 1/4 cup macadamia nuts raw
- 2 tbsp coconut shredded
- coconut flakes for garnish
Instructions
- 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.
- 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.
- For the main cheesecake filling, place all ingredients in a high-powered blender. Blend for a minute or two, until thick and creamy.
- Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles.
- Clean your food processor and add the mango, lemon and honey. Pulse until pureed and set aside.
- Clean your food processor again and add the macadamia nuts and shredded coconut. Pulse until finely ground.
- 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.
- Remove the cheesecake from the freezer at least 20 minutes before serving. Garnish with additional coconut flakes.
Notes
- Use a food processor and high-powered blender for smooth textures in the crust and filling.
- Soak cashew nuts overnight for best creaminess in the filling.
- Line the springform pan with shredded coconut to prevent sticking.
- Use ripe mango for the freshest, sweetest topping.
- The cheesecake is best kept refrigerated and served chilled for optimal texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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