Happy February! This is our Valentine showstopper! A light and creamy coconut cheesecake, with a tart mango center and a crunchy roasted nutty base. It is the perfect cake to bring to the table this festive season. It can be made well in advance and stored in the freezer. When ready to serve, just defrost and decorate.
To those who don’t have any valentine dates, grab some time and make this for your family and friends. We are sure that they will enjoy this in the festivals season.
Coconut Cake with Mango Puree is a creamy no-bake cheesecake that you’ll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious!
We didn’t want to just create a regular cheesecake and we want to make one that everyone in our house like so Coconut Cake with Mango Puree it was! This stemmed from the fact that based on the number of mangoes I’ve eaten in the past two weeks, I’ve in fact turned into a mango. Also, I love coconut so much and used a lot of it in this recipe!
I know what you’re thinking…so, how does it taste?!
I will admit that I was super skeptical about this vegan coconut cheesecake and I’m happy to say this was AMAZING! I mean really, I love cream cheese cheesecakes, but if I found out tomorrow I could only eat vegan cheesecakes I would be pretty happy with my life. This had all the right things about cheesecake – the slight tartness, the sweet delicious parts and best of all a rich and creamy base with a thick crust. I loved this cheesecake, and the coconut flavor + the mango topping just took it over the top for me!
The ingredients are so simple, and the cheese substitute is cashews soaked in water which create such an amazing texture when blended! I get fresh mangoes but if you can’t, you can always thaw frozen mangoes.I genuinely see why people make no-bake cheesecakes now! They are so easy to make and without all the unnecessary fuss. I would just let you know to be wary of the melting factor, which honestly happened after an hour and a half of sitting out *effects of a food blogger on crutches!!* and once I put this back into the freezer it was perfectly fine again.
Oh yes, another small tip: a small Springform is really enough here. The cheesecake is incredibly rich. Just think, basically we eat pureed nuts here. With coconut. And more nuts, a little coconut oil, and a few dates. All super healthy but equipped with an enormous energy density.
For the crust
- 1/2 cup of shredded coconut, oats and soaked date each
- 1 1/2 cup soaked almonds
For the filling
- 1 1/2 cups soaked cashews
- 1/2 cup of coconut milk, coconut cream, coconut oil and lime juice each
- 4 tbsp coconut sugar
For the mango swirl
- 1 ripe mango
- 1 tbsp lime juice
To prepare the base, drain the soaked dates and almonds. Blend them in a food processor until they form a sticky dough. Then add the oats and shredded coconut and blend again until everything comes together. Press the dough onto the bottom of 4 6″ spring pan.
Now puree the mango with 1 tbsp lime juice. Save for later.
Place all the ingredients continuing in a blender and puree until the filling is very smooth and creamy. You might need to add some coconut milk or lime juice. Pour the filling over the crust. Now pour the pure mango on top and use a fork to create swirls.
Place the cake in the freezer and let it sit for at least 4 hours.
How are you planning to celebrate Valentine Day? Whatever you do, ensure that you try my recipe or one of the many recipes down below! Share with us your version! Take a photo of yours, send us an email, tag us on Instagram, tweet us, anything. We love to see yours!