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Vegan & GF Coconut Mango Cheesecake


For the base:

  • 2 cups dates: If you soak them before hand, they're easier to blend!

  • 1/2 cup desiccated coconut

  • 1 tsp vanilla essence

  • 2 tbsp coconut oil

  • 2 tbsp rice malt syrup: Can be substituted for honey or date syrup.

For the cheesecake:

How to make:

  1. Line a muffin tray with two strips of baking paper in each compartment and set aside.

  2. Using a food processor, blend all the base ingredients together.

  3. As evenly as possible, pat down the base mixture into the muffin tin and place in freezer to set while completing the filling.

  4. Using a blender, mix all the filling ingredients. Cover the base layer as evenly as possible.

  5. Set the cheesecakes in the freezer for a minimum of 2 hours. (preferably overnight)


  • If the cheesecakes are hard to take out, use a sharp knife around the cheesecake and gently take it out of the mould.

  • Make sure the cheesecakes are set properly before taking out.

If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!

Lots of love and happy cheesecake making!

Gené xx

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