Raw Coconut Cashew Cheesecake


This delicious Raw Coconut Cashew Cheesecake with vegan Raffaello pralines and mango sauce is the perfect no-bake dessert. It is gluten-free, refined sugar-free and very easy to make with only natural plant-based ingredients! The creamy cheesecake filling, the nutty crust, and the fruity mango topping are making this recipe so exotic and simply delicious! Try more cheesecake recipes here.



Almond & Coconut Crust

  • ¾ cup blanched almonds chopped
  •  cup shredded coconut
  • 1 ½ tbsp coconut oil melted
  • 8 soft dates
  • 1 tsp vanilla extract optional

Cheesecake Filling

  • 1 ⅓ cup cashews soaked (*see notes)
  • 1 14 oz can coconut milk *see notes
  • 1 cup shredded coconut
  • 2 tbsp maple syrup or other syrup

Mango Sauce

  • 1 ripe mango or approx. 4 cups frozen mango chunks

To Garnish (optional)

  • Vegan Raffaello
  • Fruits e.g. cape gooseberries and blueberries
  • Coconut chips or fresh coconut cut into thin slices


  • Lightly grease a 7-Inch (18 cm) springform pan and line it with parchment paper. (The previous greasing helps the parchment sticking to the pan).
  • Put all ingredients for the almond & coconut crust into a blender and process until a sticky mixture is formed. Press the mixture evenly onto the bottom of the prepared pan. Then place it in the freezer to set while you make the filling.
  • Drain the soaked cashew nuts*, then add them to the blender along with the remaining ingredients (coconut milk, shredded coconut, and maple syrup) and blend until smooth.
  • Remove the pan from the freezer and pour the cashew cream onto the crust. Then place the cake back to the freezer and allow it to solidify for at least 4 hours or overnight.
  • Remove the cheesecake approx. 15 minutes before serving it. Peel the mango, remove the core and puree the pulp in the blender.
  • Spread the mango puree onto the frozen cheesecake and decorate as you like with vegan Raffaelo, fruits, and coconut chips.
  • Enjoy!

Recipe Notes

  • Make sure to soak the cashews in water for at least 4 hours (or overnight). Once softened, they’ll be easier to blend until creamy.
  • Instead of using mango, you could also make this raspberry and strawberry sauce for the topping.
  • Please do not use low-fat coconut milk or the cheesecake will not be creamy!
  • The cheesecake can easily be stored in the freezer for up to 3 months.


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