Vegan Mango Cheesecake

Mango Cheesecake

Ingredients Tart crust 

2 1/2 cups of almond flour 

2 dates 

1/4 cup agave 

small pinch of salt 

1/2 cup of shredded coconut

1/2 cup of melted coconut butter


1. Place all ingredients in a food processor and mix for 30 seconds or until the mixture starts to come together and will stick when you pinch it between your fingers

2. Then get a medium size tart tin and pour your crust into it, lightly press down until you have a nice smooth even base

  1. Place in fridge to cool while making the filling


Filling Ingredients 

1 cup of soaked cashews ( 6 hours at least ) 

1 cup of coconut flesh from young coconuts 

3/4 cup of agave 

1 teaspoon of vanilla extract 

1 cup of mango puree / save 2 tablespoons for the top 

small pinch of salt 


1. Place all filling ingredients into a high-speed blender like a vita-mix. puree until silky smooth 

2. Remove and pour into the tart crust 

3. Place a few spoons of puree around the top and stir through a pattern with a skewer 

4. Place in the fridge and set for at least 12 hours 

5. Then serve when it has set and best enjoyed with fresh mango slices



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