Mango & Coconut Cheesecake With Raspberry Sauce

Mango & Coconut Cheesecake With Raspberry Sauce

Delicious vegan, gluten-free and refined sugar-free Mango & Coconut Cheesecake with Raspberry Sauce.
Course Cake, Dessert
Cuisine Vegan, Vegetarian
Keyword gluten-free, summer
Prep Time 10 minutes
Resting time 10 hours 50 minutes
Total Time 11 hours
Servings 12
Calories 481kcal
Author Eva Burg




  • 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