What can I say about this vegan mango lime coconut cheesecake? Well, it’s fresh, delicious, decadent, so ya pretty much amazing. I’ve made quite a few vegan cheesecakes before, my favourite being a pumpkin pecan version, but this summery treat might take the cake, so to speak, for my new favourite.

Vegan Mango Lime Coconut Cheesecake | no-baking required

Vegan Mango Lime Coconut Cheesecake | no-baking required

Vegan Mango Lime Coconut Cheesecake | no-baking required

Vegan Mango Lime Coconut Cheesecake | no-baking required

Vegan Mango Lime Coconut Cheesecake

Raw cheesecakes are surprisingly easy to make with simple ingredients you probably have in the pantry. Typically they always use cashews but I’ve seen a few recipes that are nut-free so if you can’t eat nuts there are still options for you! The hardest part about making this vegan dessert is waiting for it to set in the freezer.

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Vegan Mango Lime Coconut Cheesecake

  • Author: Deryn Macey

This raw and vegan ‘cheesecake’ is incredibly east to make with simple everyday ingredients. It’s so fresh, decadent and delicious you’ll be counting down the minutes until it’s ready to eat!


Ingredients

For the Crust

  • 1 cup raw almonds
  • 3/4 cup pitted dates
  • 1/2 cup unsweetened fine coconut
  • 1/2 tsp lime zest

For the Cheesecake

  • 2 cups cashews, soaked at least 1 hour, up to overnight, drained and rinsed
  • 1/4 cup fresh lime juice
  • 1 cup fresh diced mango
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup canned full-fat coconut milk

Instructions

  1. To make the crust, place the almonds, dates, coconut and lime zest in a food processor and process until it forms a dough.
  2. Press the dough into the bottom of a 9” springform pan.
  3. To make the cake, place the cashews, lime juice, mango, maple syrup, coconut oil and coconut milk in a food processor and mix well, stopping to scrape down the sides.
  4. Continue to blend until it’s very smooth.
  5. Pour into the pan on top of the crust.
  6. Place in the freezer and let set for at least 3 hours.
  7. Let thaw for 10 minutes before slicing and serving.