Raw Mango Macadamia Cheesecakes Racipe Recipe

Name: Raw Mango Macadamia Cheesecakes Racipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Raw Walnuts; 10 pieces pitted medjool dates; 2 tablespoon tahini; 1/2 cup desiccated coconut; 1 cup rolled oats; 3,4 pinch pinch of salt; 1 cup raw macadamias, soaked over night or at least 6 hours, water discarded; 3/4 cup cup raw cashews, soaked over night or at least 6 hours, water discarded; 1 piece Zest and juice of 1 lemon; 2 tablespoon maple syrup; 2 tablespoon melted cacao butter; 1.5 cup fresh or frozen mango; 2 tablespoon coconut cream; 1,2 piece passionfruits, to top

Servings: persons

1/2 cup Raw Walnuts
10 pieces pitted medjool dates
2 tablespoon tahini
1/2 cup desiccated coconut
1 cup rolled oats
3,4 pinch pinch of salt
1 cup raw macadamias, soaked over night or at least 6 hours, water discarded
3/4 cup cup raw cashews, soaked over night or at least 6 hours, water discarded
1 piece Zest and juice of 1 lemon
2 tablespoon maple syrup
2 tablespoon melted cacao butter
1.5 cup fresh or frozen mango
2 tablespoon coconut cream
1,2 piece passionfruits, to top

1
Add walnuts to a high strength food processor and blend until roughly broken down
2
Add dates, tahini, coconut, oats and salt. Process until just combined and sticking together between two fingers (if the mixture is too crumby add a tiny dash of water until it comes together)
3
Spoon the base mixture into muffin tins and press firmly into the base until smooth. Set aside
4
Add macadamias and cashews to the food processor and blend until compeltely smooth. Then add the lemon juice and zest, maple syrup and cacao butter and blend again
5
Spoon the creamy filling onto the base mixture and place in the freezer to set while you make the mango layer
6
Add mango and coconut cream to the food processor and blend until completely smooth
7
Spoon the mango mixture over the creamy white filling and smooth with the back of a spoon
8
Cut open the passionfruits and spoon the seeds on top of the mango layer Place in the freezer for at least 4 hours or until set
9
Carefully remove the cheesecakes and serve immedietly. Return any uneaten cheesecakes to the freezer to store. Enjoy this perfect summer treat!

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup Raw Walnuts, 10 pieces pitted medjool dates, 2 tablespoon tahini, 1/2 cup desiccated coconut, and more.

Yes, Raw Mango Macadamia Cheesecakes Racipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raw Mango Macadamia Cheesecakes Racipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions