This mango and passion fruit cheesecake is the perfect way to welcome the warm weather back into your life. It's rich and creamy cheesecake rests atop a crumbly buckwheat curst and is topped with a mango and passion fruit compote that just like spring feels.

Raw Mango and Passion Fruit Cheesecake [Vegan, Gluten-Free]







For the Crust:

  • 1 cup almonds
  • 1/4 cup cashews
  • 1/2 cup coconut flakes
  • 1/2 teaspoon vanilla extract
  • 8-12 dates
  • A pinch of salt
  • A pinch of raw cacao
  • 1 tablespoon whole buckwheat

For the Cheesecake:

  • 3 1/2 cups soaked cashews
  • 1/4 cup agave syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1/3 cup liquid coconut oil
  • A few teaspoons of water if needed
  • 1 teaspoon sunflower lecithin

For the Topping:

  • 8 ounces mango
  • 2-3 passion fruits
  • 1 teaspoon agave (optional)
  • 1 tablespoon coconut oil


For the Crust:

  1. Mix the nuts and coconut flakes until they become a roughly chopped blend.
  2. Add all remaining ingredients (except buckwheat) and mix them until it becomes a firm dough.
  3. Mix in buckwheat by hand and form a crust in the bottom of an 8-inch springform pan.

For the Cheesecake:

  1. Mix all the ingredients in a blender except for the coconut oil.
  2. Once the mixture is creamy, add the coconut oil and mix the cheesecake for a few more minutes.
  3. Pour the cheesecake over the crust and place the cake in the freezer while you make the topping.

For the Topping:

  1. Mix the defrosted or fresh mango pieces into a completely smooth 'sauce'.
  2. Add 1 tablespoon of liquid coconut oil.
  3. Add the passion fruit seeds (without blending) and mix them in with a spoon and spread the topping evenly over the cheesecake layer.
  4. Place the cake in the freezer for 4 hours
  5. Remove it 5 minutes before serving

Nutritional Information

Per Serving: Calories: 372 | Carbs: 34 g | Fat: 26 g | Protein: 8 g | Sodium: 121 mg | Sugar: 17 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.