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Raw-Mango Cheesecake


For the base:
1 cup of desiccated coconut
1 cup of almonds
2 tbsp. ItWorks! VCO
1 tbsp. vanilla extract
2 tbsp. brown rice syrup

For the Filling:
2 cup of cashews, soaked in water for at least 2 hours
¼ cup lemon juice
½ cup coconut milk
2 tbsp. coconut cream
1 tbsp. vanilla extract
1 ripe banana

For the Topping:
2 mangoes
1 tbsp. lime juice
Extra desiccated coconut (to sprinkle on top)

  1. In a high speed blender or food processor, pop the almonds and coconut in and blend until a fine meal. Transfer into a bowl, then add the oil, rice syrup and vanilla and combine well.
  2. Press into the bottom of a 20cm spring form base. Pop into the freezer while you move onto the filling.
  3. Drain the cashews and give them a little rinse, then pop them into your blender. Add the rest of the ingredients for the filling – lemon juice, coconut oil, coconut milk and cream, rice malt syrup, banana and vanilla.
  4. Blend until smooth. This may take a while, and depending on your machine, you may need to scrape down the sides and keep going. Taste – if you want it creamier, add a tad (1 tsp or to personal taste) more coconut cream, if you want it sweeter – a tad (1 tsp or to personal taste ) more rice syrup.
  5. Pour over the base in the spring form tin, and pop into the freezer to set for a few hours.
  6. Once the filling is set enough to pour the mango topping on top, you can prepare the topping. Cut your mangoes roughly and pop in your blender, along with the lime juice. Blend until smooth.
  7. When ready to serve, remove from the freezer and let sit for 10-15 minutes. Carefully release the spring, you may need to run a knife around the edge to help but mine has always come away just fine. You can get a bit fancy at this stage if you wish, and top with more fresh mango and a sprinkling of coconut.