I’m actually quite enjoying my quest to find the perfect homemade cheese(less) cake! I really don’t have much dairy in my diet now, and I try to avoid refined sugars as I get such horrible sugar slumps – and so, trying to find a good dessert to fit all my diet criteria can feel like a bit of a chore. And I love desserts. Chores, not so much. But I think I’m on to a winner with this recipe. It is a fridge set, raw, vegan cheese(less) cake – unlike many other vegan recipes that require setting in the freezer (and subsequently a frozen pudding or slop at room temperature), which is both smooth and creamy (not grainy like some cashew based ones) and basically just really, really good. This one is flavoured with tropical mango, coconut and lime – and I’m thinking that more cheeseless cake blogs using the basis of this recipe will be sure to follow.




The Base

200g pitted dates

50g whole almonds

50g desiccated coconut


The Filling

1 ripe mango (peeled & flesh chopped)

250ml carton coconut cream

1 lime (juice)

4 tbsp cashew nut butter

100ml maple syrup

200g block creamed coconut


The Topping

1 lime (juice)

4 tbsp desiccated coconut


Place the dates, almonds and coconut in a food processor and pulse until crumby and will hold together when pressed between your fingers. If it seems a little dry, either add a couple more dates or a little coconut oil and blend again. Press this mixture into the bottom of a loaf tin (I use a loaf liner too as its so easy to remove when set). Pop in the fridge. For the filling, blend the mango flesh, coconut cream, lime juice and cashew nut butter in a blender or food processor, until completely smooth. In a bowl set over just boiling water, gently melt together the creamed coconut with the maple syrup. Leave to cool slightly, then add to the blender with the mango mixture and re-blend. Pour this mixture over the base and place back in the fridge to set. I left mine overnight. For the topping, mix together the lime zest and coconut and sprinkle over the cheesecake. Slice, serve, eat! It does freeze well too, so you and slice it up and store it away.

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