Mango & Coconut Cheesecake With Raspberry Sauce
This Mango & Coconut Cheesecake with Raspberry Sauce is one of my favourite non-bake cakes of all times. It is a perfectly refreshing treat for a warm summers day.
When it is really hot outside I just don’t fancy a heavy chocolate or cream cake. What I particularly love about this cheesecake is that it tastes fruity and not too sweet. You can also be creative and swap the mango for other fruits. Once autumn hits I like enjoying it in form of this Vegan, No-Bake Blackberry Cheesecake.
Perfect for friends calling around
Furthermore, it is very simple to make and can be prepared up to a week in advance.
Also, you will never be out of cake if your friends call around unexpectedly. Simply take it out of the freezer 10-15 minutes before you would like to serve it and whisk together the raspberry chia sauce for the topping.
While the Mango & Coconut Cheesecake is adjusting to room temperature whisk together the raspberry chia sauce for the topping.
Another great use for raspberries and chia seeds is this fabulous, sugar-free, Raw Raspberry Chia Seed Jam.
The best about this Mango & Coconut Cheesecake with Raspberry Sauce is that it is vegan, refined sugar-free, dairy and gluten-free just like our Raw Vegan Bounty Cake.
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Your turn
What is your favourite no-bake cake? Let me know, I’m looking forward to reading your comments.
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Mango & Coconut Cheesecake With Raspberry Sauce
Ingredients
Base
- 1 cup raw almonds
- 1 cup desiccated coconut
- 1/2 cup buckwheat groats
- 7 Medjool dates pitted
- 1 teaspoon vanilla extract
Filling
- 3 1/2 cup raw cashew nuts soaked
- 1 cup coconut oil melted
- 1/2 cup maple syrup or brown rice syrup
- zest of 1/2 lemon
- 1 teaspoon vanilla extract
- 2 ripe mangos peeled and diced
Topping
- 2 cup fresh raspberries
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
- edible flowers to decorate (optional)
Instructions
- Place the cashew nuts into a small bowl, cover the nuts with cold water and let them soak overnight or for at least 5 hours.
Base
- Line the base of a 24cm springform with baking paper
- Put all the ingredients for the base into a food processor and blend until the ingredients start sticking together, forming a dough.
- Use your hands or a tablespoon to press the dough firmly into the baking tin to form an even layer.
Filling
- Drain the soaked cashew nuts and pat them dry with a clean kitchen towel to avoid any excess liquid.
- Put them into the food processor and blend them with the melted coconut oil,maple syrup, lemon zest and vanilla essence.
- Add the peeled and diced mango and blend until completely smooth.
- Spread the filling evenly on top of the base and cover the baking tin with aluminium foil.
- Freeze the cake overnight or for at least 6 hours.
- Take the cake out of the freezer approximately 10-15 minutes before serving.
Topping
- Put the raspberries into a small saucepan over a low heat.
- Once they start releasing their juice mash them with a fork and stir in the chia seeds and maple syrup.
- Use a tablespoon to drizzle the sauce over the top of the cake and decorate with the edible flowers.
- Serve straight away.
Notes
Nutrition
