Cashew Strawberry Mango Cheesecake

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1 ¼ cup coconut flakes

1 cup macadamia nuts

Pinch sea salt

½ cup plus 2 Tbsp. dates


1 tsp. vanilla extract

2 cups cashews soaked at least 4 hours and drained

½ cup lemon juice

½ cup maple syrup

Pinch sea salt

½ melted coconut oil

1 mango chopped – about 1 cup

1 pinch Turmeric

1 cup strawberries




  1. Pulse the base ingredients together until they form a dough. Line a 9″ (a 12″ works as well) springform pan with parchment paper and press the dough evenly on the bottom. Use the back on a spoon to make sure it’s nice and compact.

  2. Drain the cashews and combine in a blender with lemon, salt, vanilla, maple syrup and coconut oil. Puree until smooth. Remove ⅓ of the mix (about 1 cup) and set aside.

  3. To the remaining ⅔ of the mix in the blended, add the mango and turmeric, puree until smooth. Pour this mixture over the base.

  4. Add the last ⅓ of mix black to the blended along with the strawberries. Puree until smooth and pour over the mango layer.

  5. Chill in the fridge overnight, or for a quicker set, store in the freezer for a few hours.



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