Healthy Mango Cheesecake


After my berry cheesecake slice was such a success I wanted to try another “healthy” style cheesecake. Last night I made this Mango cheesecake with pineapple and topped with raspberries, it was sweet and tangy and creamy and just beautiful.

We had some for afternoon tea today and it was perfect, served slightly cold it is refreshing and would be a great dessert for a dinner party or for afternoon tea anytime!

What you’ll need (Makes a big cheesecake about 12 slices)

For the base

3/4 cup walnuts
1/2 cup brazil nuts
1/2 cup almonds
1/2 cup desiccated coconut
6 medjool dates
1 tsp coconut oil
1 tsp lemon zest

For the filling

3/4 cup of raw cashews
1 large mango
1/4 pineapple
1 block of cream cheese
1 tsp coconut oil
1 tbsp lemon juice
1 tbsp agave syrup


1 cup of raspberries (fresh or frozen and thawed)
1 tbsp chia seeds

How to

– Soak the cashews in water for 2 hours
– Remove the pit from the dates and soak in water for 1 hour
– In a food processor add all of the base nuts, desiccated coconut, zest and drained dates and blend into fine crumbs
– Slowly add the coconut oil and mix into the base crumbs until the crumbs stay stuck together, if you need more oil add more
– Press mixture into the base of a quiche or pie dish with your finger tips and refrigerate
– Drain the cashews and add to a food processor with mango chopped pineapple, lemon juice, coconut oil, agave and cream cheese, blend until smooth
– Pour the filling over the base and refrigerate
– Blend the chia seeds and raspberries together to make a sauce, pour over the cheesecake and freeze
– Take out of the freezer 15 minutes before eating
– Serve with fresh raspberries and natural yoghurt and enjoy!


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