Lime and Mango Cheesecake

Veronika Sophia Robinson

Vegan mango cheesecake
Prep Time: 15M
Cooking Time: 120M
Serves: 4

There's more where this came from!


  1. Crust:
  2. 1 cup raw almonds
  3. ½ cup medjool dates
  4. Quarter cup desiccated coconut
  5. 2 teaspoons vanilla essence
  6. Pinch sea salt
  7. Filling:
  8. 2 ripe mangoes
  9. Half a lime (juice and zest)
  10. Half cup broken cashew nuts (soak overnight)
  11. 3 tablespoons coconut oil
  12. 5 tablespoons maple syrup
  13. 1 cup coconut cream
  14. 1 tablespoon fresh mint leaves
  15. ½ teaspoon vanilla essence

This vegan lime and mango cheesecake recipe is a a tropical sensation! Perfect for a dinner party, or even just a little mid-week treat.

Prep time: 15

Cooking time: 2 hours (to freeze)

Serves: 4


Whizz all the crust ingredients in a food processor until it forms into crumbs, then divide between four mini-tart pans. Use damp fingers, and press down until it resembles a crust. Leave to one side while you make the filling.

Process the mango, cashews (drained), lime juice and zest, coconut oil and cream, mint, vanilla and maple syrup until creamy.

Pour into crust cases, and freeze for at least two hours.

Remove from the freezer and leave for only a few minutes before serving. Garnish with fresh mint leaves or lime slices.



Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails