Vegan mango and passion fruit cheesecake

Vegan mango and passion fruit cheesecake with cashews, dates, almonds and coconut oil – creamy, fruity and no-bake. A summery dessert with a gentle tang.

At a glance

• Serves 8
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 280 kcal per serving
• Protein: 8 g
• Fat: 18 g
• Carbs: 22 g

Ingredients

• 200 g cashews
• 150 g dates
• 100 g almonds
• 2 mangoes
• 2 passion fruit
• 50 g coconut oil
• 2 tbsp maple syrup

Method

You’ll need: springform tin · stick blender · chopping board · knife

1. Soak the cashews in water so the filling turns out especially creamy later.
2. Blitz the dates and almonds into a sticky mixture. Press the base evenly into a springform tin and chill.
3. Cut the flesh away from the mangoes. Blend it with the soaked cashews, coconut oil and maple syrup into a smooth cream.
4. Spread the cream over the date and almond base and smooth the top. Put the cake in the freezer until firm.
5. Halve the passion fruit and spread the pulp over the well-chilled cake.

Good to know

This cake tastes like summer straight from the freezer. Creamy, fresh and pleasantly sweet – without feeling heavy.

Swaps

Cashews → macadamias (milder flavour, mainly monounsaturated fats); almonds → walnuts (contain omega-3 fatty acids); maple syrup → date paste (made from whole fruit, with some fibre); coconut oil → cacao butter (a firmer set, a subtle cocoa note)

Allergens

Contains tree nuts (cashews, almonds), so it isn't suitable for anyone with a nut allergy. Fine for children in small pieces; in pregnancy, the ingredients in normal kitchen amounts are fine, as long as everything is fresh and prepared hygienically.

Dairy-free recipes