Lime and Mango Cheesecake

Veronika Sophia Robinson

Vegan mango cheesecake

A tropical sensation!


  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


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.

Serves 4.


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