Mango, Coconut & Pistachio Raw Cheesecakes


Yield: 12 sml or 1 lrg

Mango, Coconut & Pistachio Raw Cheesecakes

prep time: 4 hour and 15 minscook time: total time: 4 hours and 15 mins


  • 1.5 cups cashews
  • 1/2 cup pistachios
  • 2/3 cup shredded coconut
  • 5 fresh dates, pitted
  • juice & zest of 1 lime
  • 4 tbsp maple syrup
  • 270ml coconut cream
  • 1 mango, stoned & peeled
  • 2 tbsp coconut oil
  • 1/2 tsp ground turmeric


  1. Place cashews in a large bowl or jar and cover with enough water, set aside to soak overnight or for a minimum of 4hrs.
  2. Meanwhile grease a 12 hole silicon muffin tray or a springform cake tin.
  3. Place pistachios, coconut, dates, lime zest and process. Pour in 1tbsp maple syrup into the food processor and process until combined.
  4. Spoon even amounts into the prepared tray and use the back of the spoon to smooth the surface, place in the fridge or freezer to set.
  5. Drain, rinse and place the cashews into the blender with the rest of the ingredients, blend until creamy and smooth.
  6. Divide evenly across the bases and smooth the surface, place in the freezer to set for at least 3 hrs.
  7. Pull out of the freezer to soften slightly for 5-10mins. Decorate with shredded coconut, mango and crumbled pistachios.


You can prep this dessert ahead of time to save you the stress of hosting a dinner party! This recipe can keep in the freezer for up to a week.
Created using The Recipes Generator

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