Mango Raw Cheesecakes

Sweet and creamy with a little bit of tang, these raw mango cheesecakes are the perfect treat that will transport you straight to a tropical island. These guys are made with simple whole food ingredients and only require a food processor and a little bit of prep. Perfect as an afternoon treat or as a dessert that is sure to impress.

mango cheesecake finished 1




1 cup almonds

½ cup medjool dates

½ cup buckwheat

1 tbsp maple syrup*

Pinch salt


2 cups cashews (soaked for at least 4 hours)

1 cup plant milk e.g. almond or coconut

1 cup frozen mango

1/3 cup melted cacao butter

¼ cup maple syrup*

mango cheesecake ingredients


Add the almond and buckwheat to a food processor or high speed blender and process until only small chunks remain.

Add the dates, maple and salt then process until the mix clumps together nicely.

mango cheesecake base 1

Press the mix into muffin tins then place in the freezer whilst you make the filling.

mango cheesecake base 3

To make the filling, add the soaked cashews, plant milk, cacao butter and maple syrup to a food processor and blend until smooth.

mango cheesecake filling 1

Place half of this mix on top of the base in the muffin tins, then place in the freezer.

mango cheesecake filling 3

To the remaining half of the mix, add the frozen mango and blend until smooth.

Place half this mix on top of the original layer and swirl gently.

Place in the freezer for at least 4 hours or overnight and store the remaining mixture in a sealed glass jar in the fridge.

Once the cheesecakes have set, remove them from their moulds and pipe the remaining mango mixture on top of each one.

mango cheesecake finished

* Available to purchase at your lcoal GoodFor store

By Ella Farrugia aka @thecuriousavocado

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