This Passionfruit Mango No-Bake cheesecake is the perfect summer raw dessert. Made with three amazing ingredients – macadamias, mango and passionfruit…this raw cheesecake is simply irresistible.
There is nothing better than mangos, passionfruit and macadamias. They are three of my favourite ingredients and are a match made in heaven when paired together to make this raw cheesecake.
Raw desserts have been my favourite desserts for many years now and the best thing is that they are really to make. All you need is a good blender or food processor to make the slice and your freezer to let the dessert set.
WHY YOU WILL LOVE THIS RECIPE
Allergy and intolerance friendly – this raw cheesecake is suitable for people with gluten and dairy allergies & intolerances as well as many other dietary requirements.
Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
Easy to make – this dessert is super easy to make and will really impress your guests.
INGREDIENTS YOU NEED
This no-bake vegan cheesecake is made with three layers:
BASE LAYER
- Macadamias – or you can use other nuts like cashews or blanched almonds.
- Medjool dates – make sure you use medjool not regular dates.
- Sea salt
MANGO & PASSIONFRUIT LAYERS
- Macadamias – or you can use other nuts like cashews or blanched almonds.
- Vanilla extract
- Coconut oil
- Maple syrup – you can use rice malt syrup.
- Fresh or frozen mango
- Passionfruit
Each layer is really easy to make and all up takes about 10-15 minutes of prep time. You do need to let each layer set in the freezer before adding the next layer.
If you want to pretty up the cheesecake, top with some extra mango and passionfruit when serving to guests.
RECIPE TIPS & FAQS
I highly recommend using Medjool dates to make the base for this slice
Medjool dates are sticky so they really bind all the ingredients together really well.
If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter to hold the base together.
Always keep in an air-tighter container in the the freezer and remove 5-10 minutes before serving to allow it to thaw out a little. Have it already sliced into your desired pieces so only need to take out what you need and allow it to thaw.
You can substitute the macadamias with cashews or blanched almonds. Both work really well in this recipe.
Looking for other raw dessert recipes? Try these:
RAW CARROT CAKE WITH MACADAMIA FROSTING
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Passionfruit Mango No Bake Cheesecake
Ingredients
Base
- 1 cup raw macadamias
- 12 medjool dates seeds removed
- 1/2 teaspoon sea salt
Mango Layer & Passionfruit Layers
- 1 1/2 cups raw macadamias
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 2 cups fresh or frozen mango
- 5 passionfruits
Other
- Extra passionfruit and mango to serve
Instructions
- To make the base: place macadamias, medjool dates and sea salt in a high speed blender/food processor and blend until the nuts are crushed and the mixture holds together. Scoop out crust mixture and press firmly into a 20cm spring-form pan and smooth out with the back of a spoon. Place in the freezer while you make the next step and rinse blender/food processor well.
- To make the mango and passionfruit layers: warm the coconut oil in a small pot on low heat until liquid, add the maple syrup and whisk to combine. Add the warmed maple syrup/coconut oil mixture to the blender/food processor with the macadamiasa and vanilla extract and blend until very smooth. Set aside half of the mixture. Add the mangos to the remaining mixture and blend until smooth. Pour onto the crust and smooth with the back of a spoon or a spatula and place in the freezer to set for 30 minutes. Rinse the blender/food processor.
- To make the passionfruit layer: scoop out passionfruit pulp and add to the blender/food processor with the mixture (that you set aside) and process until smooth. Pour layer over the top of the mango layer and place in the freezer to set (minimum 2 hours).
- Slice – Use a warmed knife to cut into slices
Notes
- Always keep in the freezer and remove 5-10 minutes before serving to allow it to thaw out a little.
- The cook time does not include the time it takes for the cheesecake to firm up in the freezer.
- Make sure you use medjool dates to make the base as they are sticky and help the base ingredients to stick together.
I made this for my husband to celebrate our anniversary. We both loved it. The flavor of the 3 layers work so well together. You get notes of sweet and tart at the same time for an excellent flavor plus two different textures from the crust to fillings. I made extra, one in a springform pan which was showy and the additional in 4 oz. glass Ball Mason jars with lids for convenience to pop out of the freezer anytime for a nice individual treat which also thaws quickly and are cute served in the tiny jars. Great recipe. Thank you for sharing it!
Glad you and your husband loved it Patty xx
So creamy and delicious. Was a real hit with all my guests. Will be my new go to desert.
I am so happy to be reading this! Thank you so much for sharing Sue x
How come you mentioned vanilla extract in the recipe but not in the instructions ? I completely forgot to put it in, I hope it still tastes great!
human error!! I will fix it up now.. Thanks for pointing it out
and yes it will still taste great 🙂
It doeeees! I made it and it’s amazing ❤️ Thanks for the recipe 🙂
You are welcome!