- Hide menu

Coconut Mango Cheesecake

LoadingFavoriteAdd to favorites

Luscious and incredibly smooth Raw Gluten-Free Coconut Mango Cheesecake

~ raw, vegan, gluten-free ~

I love grocery shopping.  At our local store, I shop completely on the outskirts of the store.  I hit the produce section on one end of the building and then hightail it to the other end for the health food department.

Occasionally,  I take a shortcut through the center isles and when I do, I always find myself bewildered.  I used to be a box food connoisseur but it has been about 8 years since I felt that way  Now all those processed boxed and canned foods seem so alien to me.

Anyway, I sort of got off track there… one area of the store that I like to visit is the bakery.  I never buy anything, I just like to take a peek for inspiration, especially how they decorate and present desserts.  And over the years, I have always admired those pies that have pieces of paper in between the slices.  I always wondered how they got them in there so perfectly.

Then one day I was watching one of my favorite TV shows, Food Factory.  I don’t eat many of the foods that they describe on their show but I just love seeing how everything is made. The machinery is so fascinating to me.  In one episode, I witnessed a machine that sliced whole cheesecakes and inserted the piece of paper in between slices in one fell swoop. Darn!  That’s how they do it?  There must be a cheaper, machine-free way to do this… It was my mission to find out how.

Now, adding paper in between slices is optional but can add a nice flair to a cheesecake upon presentation.  This is also a great thing to do if you want to make a sampler cheesecake and you are going to present several different flavors in one pie.  Below I shared a few photos that explain how to do this process.

This cheesecake is delicate in flavor and complex in texture.  The crust is wonderfully crunchy, the chocolate ganache is smooth but firm which pairs beautifully with the luscious, incredibly smooth cheesecake.   I didn’t make it very sweet because I didn’t want to overpower the natural sweetness of the mango but be sure to taste test as you go.  The sweet level differs from mango to mango so adjust as needed.


Yields one 9 1/2″ Springform pan


  • 2 cups coconut flakes, unsweetened
  • 1/2 cup date paste
  • 1/4 cup lucuma powder
  • 1/8 tsp sea salt
  • 1 tsp vanilla extract

Chocolate ganache layer:

  • 3/4 cup maple syrup
  • 3/4 cup raw cacao powder
  • 1/3 cup cold-pressed coconut oil, melted
  • 1/8 tsp sea salt

Coconut mango filling:

  • 3 cups raw cashews, soaked 2 + hours
  • 3/4 cup maple syrup
  • 2 cups fresh diced mango
  • 1/4 cup water
  • 1 Tbsp vanilla extract
  • 1/2 tsp liquid stevia
  • 1/4 tsp sea salt
  • 1 cup raw cold-pressed coconut oil
  • 3 Tbsp sunflower lecithin powder


  1. In the food processor, fitted with the “S” blade, combine the coconut flakes, lucuma, and salt.  Process until it resembles flour.
  2. Add the date paste and vanilla and continue processing until the batter sticks together when pressed.
  3. Line the base of the Springform pan with plastic wrap and press the crust batter into the base nice and even.  Set aside.


  1. In a high-power blender combine the maple syrup, cacao, oil, and salt.  Blend until completely smooth.
  2. Pour over the crust and spread it out evenly.
  3. Place in the freezer to firm up while you make the filling.


  1. Drain the cashews and discard the soak water.
  2. In a high-speed blender, combine the cashews, maple syrup, mango, water, vanilla, stevia, and salt.  Blend until the batter is smooth.  Test this by rubbing the batter between your forefinger and thumb.  If you feel any grit, continue the process.  This can take up to 5 minutes, depending on the blender.
  3. With a vortex going in the blender, add the coconut oil and the lecithin, blend until incorporated.
  4. Pour the filling into the Springform pan.  Gently tap the pan on the counter to bring up any air bubbles.
  5. Chill overnight in the fridge.  This can also be made ahead of time and frozen.
  6. Sprinkle shredded coconut on top.
  7. Keep in the fridge until ready to serve.  Should last 3-5 days.  Or can be kept in the freezer for 1-3 months.
  8. I inserted sliced wax paper in between each slice.  See below how.


Supplies needed: wax or parchment paper.  I happen to have a box of Kabnet
Wax paper.  In one sheet I was able to cut into 8 pieces.
You will need scissors or a paper cutter as seen in the photo.  I LOVE this cutter
and use it for everything.  The last thing you will need is a straight edge blade
that is flat.  This will ensure a nice even cut.

I LOVE this cutter and use it for everything

The pie that I made in the photo is a 9 1/2″.  So I cut my
papers 5″ long and 4″ wide.  I then folded in half on the long bias.  You
then place the knife inside the folded piece of paper.  The end of the paper
should be all the way up to the tip of the knife.  Pinch the paper against
the blade as seen in the photo.

This technique works best if the pie is half frozen

The tip of the knife needs to be all the way up to the center of the pie.  It is
best to use a knife that is longer than what the pie slice will be so you can
make just one smooth cut.  This technique works best if the pie is half
frozen.   Press the knife all the way through the pie and slide the knife out
the edge, leaving the paper in place.  That is all there is to it!

18 thoughts on “Coconut Mango Cheesecake

  1. Sisa says:

    Dear Amie, I love your creativity and all those delicious recipes. Unfortunately in the country I live, there is no “lucuma powder” and it’s impossible to order it online. What could be a substitute? Thanks! ^_^

    • amie-sue says:

      I understand Sisa. You could replace the lucuma with more shredded coconut. You will be fine by doing that. :) Have a wonderful afternoon and let me know how the cake turns out. Blessings, amie sue

  2. Nina says:

    Hi, I must say your website adds flare to my life :-) as being a raw vegan because without it I would be lost on this raw food journey. As for the cheesecake I can’t wait to try it. My grandma use to do that paper trick to all of her cakes, so every child would have an equal piece so we wouldn’t be arguing on why their piece is bigger than the others. Lol
    Keep those recipes coming because I’m truly thankful
    Thank you and blessings to you and your family question is other people in your family raw as well?

    • amie-sue says:

      Good morning Nina,

      Thank you for the sweet words. :) Your grandmother was a smart women. lol Fun how we do that as children isn’t it?

      Both my husband and I are high raw, but we do eat cooked foods too. We learn to listen to what our body needs. Right now, well for quite some time, I have been focusing on healing my digestion so I am very in-tune to my body and I do best with a mix of foods. I hope that makes sense. :) Have a wonderful day, amie sue

  3. Janice says:

    cool paper trick, Amie Sue! Mango is my favorite fruit – I will try this one! Thank you

  4. Naomi says:

    Thank you Amy Sue for this recipe. I’m particularly excited to try it because it is free of many ingredients found in raw food recipes that my system reacts to, such as carrageen and almonds. My question is how would this cheesecake come out if I opt out of the sunflower lecithin? Would you know of a substitute for it? Also, would you have any comment on subbing raw honey or yacon syrup for the agave nectar?
    Again, thank you Amir Sue for your beautiful work.

    • amie-sue says:

      Good morning Naomi,

      I am happy to hear that this recipe is more doable for your food allergies. You can omit the sunflower lecithin all together. Just don’t let the cheesecake sit outside of the fridge to long. You can use honey or yacon syrup. I find that they are not as sweet but it all up to your taste buds, so add slowly and taste test along the way, building it to the sweetness that you prefer. Sometimes, to cut back on the amount needed in those sweeteners, I will add a squirt or two of liquid stevia.

      Keep me posted how it goes Naomi and have a blessed day, amie sue

  5. jennifer says:

    Hi Amie-Sue,

    How can you make this without the cashews. If I use mango instead of cashews, will i need a thickener to make it stiff?

    Thank you!


    • amie-sue says:

      Hello Jennifer… you know your timing is perfect. I have two fresh mangos on the counter that must be used asap, so if you can give me a day… I will try making a pie/cake today without nuts. Do you have access to young thai coconuts? Please let me know. Have a blessed day, amie sue

  6. Glorianne says:

    HI Amie Sue! I made this luscious dessert last night for my mom and husband and hope to freeze the rest for an upcoming gathering. WOW, it came out SO GOOD! It sure is a pricey dessert but healthy and organic ingredients are. I ended up using some maple and agave in the cheesecake layer because I ran out of agave. I also added a little passion fruit puree from the fresh fruit that I had, because my mango was on the smaller side, although pretty much came up to the 2 cups needed. Only thing I didn’t have was stevia, but I’m not sure what the difference would be, except sweeter. I also made date paste your way for the first time and have it in the fridge. NICE! I didn’t do the fancy papers but can I just freeze covered with plastic wrap? Thanks so much for your AMAZING website, emails and positive outlook on life. You are a breath of fresh air! xoxox

    • amie-sue says:

      Hello Glorianne,

      I am so happy to hear that you all enjoyed the cheesecake. :) I really appreciate that you shared all of this with me.

      Go ahead and freeze it, I would slide it into the freezer uncovered but as soon as it is hard, then cover it really well with your plastic wrap. That way it doesn’t stick to the pie.

      Thank you for your kind words! Keep in touch and enjoy, amie sue

  7. Gracie says:

    Hi Amie Sue, I love your recipes and the presentations are out of this world. I am planing to make this dessert to take to a party but I only have pure-unrefined cold-pressed organic extra virgin coconut oil and expeller pressed organic coconut oil. Which of the two will be better for using?
    Thank you and keep coming with more delicious recipes, you are an inspiration.

    • amie-sue says:

      Hello Gracie,

      Either one will work. Expeller-Pressed Coconut Oil is a refined coconut oil. I would use it only if organic… ones that have NOT been treated with chemicals or fertilizers. I would use the pure-unrefined cold-pressed organic extra virgin coconut oil over the other as these tend to made from the first pressing of fresh, raw coconut without the addition of any chemicals.

      Enjoy and have a great day! amie sue

  8. Lyn says:

    Hi Amie Sue, I must be on a cheesecake binge :] !! I made this the other night (it just looked to good to pass up :] ). Ohhh it is really good!!! The mango pairs beautifully with the chocolate ganache, and need I say anything about how wonderful it goes with the crust!! Yes, and it’s healthy to boot, makes a wonderful breakfast :] !!!!! That’s what I said,I’m having it for breakfast …. yes sireeeeee !!!!! Thank you for another great recipe!! Lyn :]

    • amie-sue says:

      I would say that you are hehe. I go through phases myself so no judging on my behalf. :) So happy that you enjoyed it. You are one in a million. amie sue

  9. Maryamshanti says:

    Hi Amie!
    I’m living in the land of young coconuts – Mexico! Can I sub equally for cashews here? And can I do the same for other recipes?
    Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *