Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Mango cheesecake

What’s not to love about macadamia’s, coconut and mango together in one decadent summer dessert?

It doesn’t matter whether or not you are vegan, you’ll fall in luv with this dairy-free, cashew and coconut-based cheesecake. It’s tropical, delicious and gluten-free, dairy-free, refined sugar-free, vegan and paleo. You can even enjoy it on SCD or GAPS diets.

This cheesecake has a nut crust, a creamy cashew, coconut cream & mango centre, and is topped with slices of fresh mango and a sweet and crunchy macadamia and coconut crumble. It’s the perfect healthy dessert.

mango cheesecake

The most important element will be your blender! Without a high-speed blender the cashew filling will be grainy. The Vibe Blender System reduces the filling ingredients to a fine, soft, smooth ‘dairy-free’ cream-cheese in less than a minute. It’s so easy and the taste is beyond delectable.

vegan mango cheesecake

For added gut-loving goodness, choose to use homemade coconut yogurt in the filling instead of canned coconut cream.

mango cheesecake

PREPARATION

Soak the cashews in water with 1 teaspoon of salt for 2 hours to soften. Note: The cashews may be left to soak for up to 8 hours or overnight.

mango cheesecake filling

mango cheesecake nut crumble

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vegan and paleo mango cheesecake


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