Mango & Coconut Cheesecake With Raspberry Sauce

Mango & Coconut Cheesecake With Raspberry Sauce

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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Mango & Coconut Cheesecake With Raspberry Sauce


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What is your favourite no-bake cake? Let me know, I’m looking forward to reading your comments.

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Print Recipe
5 from 4 votes

Mango & Coconut Cheesecake With Raspberry Sauce

Delicious vegan, gluten-free and refined sugar-free Mango & Coconut Cheesecake with Raspberry Sauce.
Prep Time10 mins
Resting time10 hrs 50 mins
Total Time11 hrs
Course: Cake, Dessert
Cuisine: Vegan, Vegetarian
Keyword: gluten-free, summer
Servings: 12
Calories: 481kcal
Author: Eva Burg




  • 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


  • 2 cup fresh raspberries
  • 2 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • edible flowers to decorate (optional)


  • 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.


  • 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.


  • 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.


  • 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.


The cake without the topping can be kept in the freezer for up to a week.


Calories: 481kcal | Carbohydrates: 48g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Sodium: 9mg | Potassium: 619mg | Fiber: 7g | Sugar: 26g | Vitamin A: 325IU | Vitamin C: 15.5mg | Calcium: 95mg | Iron: 3.8mg
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