Mango & Passionfruit Cheesecake

This cheesecake is everything you want; a little sweet, a little tangy and a whole lot creamy. Thank you to the amazing duo over at for this one!



  •    1 1/2 cups shredded coconut
  •    1/2 cup dates
  •    2 tsp water (to help blend)


  •    3 cups raw cashews (pre-soaked overnight)
  •    3/4 cup maple syrup
  •    1 cup coconut oil
  •    3/4 cup fresh lemon juice
  •    1 tsp vanilla extract


  • 2 cups frozen mango pieces
  • 1/2 cup dates
  • zest of 1 small lemon
  • pulp of 2 large passionfruits


  1. Make the base: Add all base ingredients to a processor and blend until combined. Push  evenly into a 20 to 25cm diameter spring-form cake tin. Place in the freezer.
  2. Make the filling: Add all filling ingredients to a processor and blend until smooth and creamy. Pour over the base in the cake tin. Place back in the freezer for 3 to 4 hours until hardened.
  3. Make the top: In the meantime, in a processor, add the mango, dates and lemon zest and blend until combined. Pour into the spring-form cake tin over the filling and spread evenly. Pour over the passionfruit pulp evenly over the top. Place back in the freezer until firm.
  4. When you are ready to devour the deliciousness, remove from the freezer for 30 minutes to 1 hour until it has softened. Serve and enjoy!

Tip: Soak the cashews overnight to ensure they are soft enough to process into a creamy filling.

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