I promised you a vegan, raw version of last week’s mango cheesecake, so here it is. Apart from the little bit of maple syrup, this dessert is actually good for you. Clearly, I don’t believe that that’s a requirement, but with something this delicious, it also can’t hurt. The possibilities for variation are endless. Any fruit purée would work and so would most nuts, in the crust. Have you made any version that you love? Please share!



Raw Vegan Mango Cheesecake with Pistachio Crust

For the Crust:

1 1/2 cups raw pistachios

2 cups pitted dates

a pinch of salt


For the Filling:

2 cups raw cashews

1/2 cup coconut oil

1/4 tsp. vanilla bean paste

juice of 2 lemons

3 mangoes, puréed

1/3 cup maple syrup

1 tsp. fresh ground cardamom seeds

A handful of fresh berries


In a food processor, combine the dates and pistachios until the nuts are ground. The mixture will only hold together after press it with your hands.

Crumble into a springform pan and press down to make a solid crust. You might need to wet your hands a little.


Wipe out the food processor. Peel and chop the mangoes and process until you have a smooth pulp. Transfer to a bowl.


Add all the remaining ingredients, except the berries, to the food processor and process until you have a very creamy consistency. This will take several minutes.

Add 1 1/2 cups of mango purée and process again to combine.

Pour half of the filling on top of the crust. Sprinkle berries over the whole cake. Cover with the remaining cashew filling and smooth out.

Freeze for at least 2-3 hours.

Take out 30 minutes before serving, or store in the refrigerator after the cake has frozen.