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Mini Mango Cheesecake, raw, vegan gluten free,paleo,orang blossoms

Raw Mini Mango Cheesecake (Vegan, Gluten Free)

A diminutive, brightly flavored, Mango cheesecake cake for two. Freeze it up and serve to the one you love. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 People


Chocolate Almond Crust

Mango cheesecake


Chocolate Almond Crust

  1. Place all you crust ingredients in a food processor and pulse until you have a crumbly mass that holds together if you squeeze it in the palm of your hand. 

  2. Press the dough along the bottom and a bit up the sides of your spring form pan. I used a 4 1/2 inch spring form pan. This recipe will cover up to a 6 inch pan.  How high you go up the sides is a matter of your own esthetics and taste. 

  3. Save any extra crust for sprinkling on your oatmeal or roll them into energy balls. 

Mango cheesecake base.

  1. Take your soaked cashews and drain them. Add all of the cheese cake ingredients except for the mango garnish to your blender or Food Processor. blend until you have an absolutely smooth texture.  

  2. Slice your mangos into this slices and press up against the sides of your springform. Pour in the mango/cashew base carefully so you don't dislodge the decorative bits. 

  3. Smooth the top and freeze covered for at least two hours. Slice and enjoy. If it gets too firm allow the cake to sit out for 10-15 minutes before slicing.