Vegan Mango Cheesecake

Hey my loves,

it was my Mom’s birthday yesterday and I wipped up some vegan treats for her. If you follow me on Snapchat (@jillicue) and IG you might have already seen some of it and since I received hundreds of requests for the recipes I thought I am just going to type them down for you. The first one is my MANGO MARACUJA CHEESECAKE.

Processed with VSCO with e5 preset

I never follow recipes when I am in the kitchen. I like to create things in my head, roughly plan what I am going to need and use and then just start and get creative. Sometimes things don’t really work out but sometimes I’m surprised by the end creation.

My mango maracuja cheesecake was one of them – at least taste-wise. Unfortunately I didn’t put it in the freezer long enough because I ran out of time and on the way to my mom’s house it got too soft again so it didn’t really look “cake like” anymore. But hey – it was my first try and what’s truly important is the taste anyway right? And that you guys was just incredible. Such a mouthgasm!!! The crunchy crust, a creamy and fresh “cheese” layer combined with the sweet mango sauce on top – YUM! Seriously one of my favorite creations ever. Oh and my family loved it. None of them is vegan so I was super happy about how much they liked it.

Plus: it is actually extremely healthy!! And please don’t be afraid of the good fats in it.

Processed with VSCO with e5 preset

The pictures are far from perfect because a) I messed up the freezer part and b) I just wanted to spend time with my family and don’t spend hours taking pictures to get the perfect shot and I kinda like how “real” and messy they look haha…

For the crust you need:
  • ca. 300g dates (I used just simple deglet nour dates from the supermarket, you can use medjool dates as well of course but I actually prefer these ones for the recipe + they are cheaper; if your dates are really dry and hard I would recommend to soak them overnight or at least for a few hours)
  • ca. 250g almonds
How to make it:

Simply put the dates and almonds into a food processor or high speed blender. If you are into coconut (my mom isn’t haha) you can add some coconut flakes to the mix as well – I think that would taste really nice with the mango maracuja sauce… Blend until you get a sticky dough. I kept mine quite crunchy because the rest of the cake is already really soft and creamy so I thought that would be a nice contrast.

Place a baking paper in a cake tin and press the mixture onto the bottom so it forms an even cake base.

If you want the crust extra crunchy you can put it into the oven for about 10-15 min at 200 degrees. But you can keep it raw as well. Both work fine!

Photo 15-03-2017, 10 35 02.jpg

For the cheese cream you need:
  • 350g cashews (soaked overnight or for at least 4 hours)
  • 1/2 to 1 tsp vanilla powder
  • 200ml coconut milk (= 1 small tin)
  • juice of two lemons (you can use lime as well but I didn’t have any)
  • maple syrup / date syrup / coconut sugar / stevia to taste (I used a few tbsp of maple syrup and just kept tasting)
How to make it:

Drain the cashews and place them into your blender with the coconut milk and lemon juice. Blend on high speed until it forms a smooth cream. You gotta be a bit patient here and just keep blending. Then add the vanilla powder and sweetener to taste. Pour the mix onto your crust and spread evenly. Oh and please do me a favor and spoon out the rest of the blender – this mixture is absolutely divine.

Photo 15-03-2017, 10 44 21 (1).jpg
For the mango sauce you need:
  • 1 large ripe mango (I got mine from a Turkish fruit shop in my town and I paid 6 € but it was absolutely worth it. It reminded me of the mangos I had in Thailand – so incredibly flavourful and sweet! It was quite large so if yours are smaller you might need 1 1/2 or 2 mangos.)
  • 1-2 ripe passion fruits (the small purple ones)
  • 1/2- 1 tbsp coconut sugar

Simply combine all the ingredients in your blender and mix into a thick sauce. Depending on the ripeness of your mango you might want to add some more coconut sugar or whatever sweetener you prefer. If you can’t get any good passion fruits you can skip them – I just love the combination of mango and maracuja. Top your “cheesecake” with the mango sauce and place it into the freezer for at least 3 hours – not like me haha. Before you serve it let it sit for about 15 min at room temperature.

Photo 15-03-2017, 10 35 21.jpgI will definitely make this recipe again and maybe try a berry version next time… This was absolutely incredible. I hope you try this out and fall in love!! Tag me in your pics or send me a snap – I would love to see your creations. Oh and as always with my recipes: Feel free to change the ingredients to suit YOUR personal taste. ♥︎

If you want the recipe for my Birthday Bliss Balls please comment down below.

Have a wonderful day!! x J

11 thoughts on “Vegan Mango Cheesecake

  1. Marketa says:

    Hi Jill, wonderful recipe, wonderful combination and the colour, thank you, I haave to try it! Maybe in smaller batch though like mini cakes. Please, share your bliss balls recipe as well! 🙂 Lots of love M.


  2. Sabrina says:

    Hi Jil 🙂 oh mein Gott! Das werde ich in nächster Zeit gleich mal versuchen nach zu machen, danke für das super Rezept! 🙂 Und es wäre toll, wenn du auch das Rezept für die Bliss Balls verraten würdest. Liebste Grüße, Sabrina


  3. Verena says:

    Danke für das Rezept liebe Jil! Hört sich wirklich sehr lecker an und werde ich definitiv ausprobieren. Vielleicht schon am Montag für meinen Geburtstag! Würde mich freuen, wenn du das Rezept für die Bliss Balls auch noch abtippst. x


  4. Stella Carlson says:

    JIL !! THIS IS ABSOLUTELY GENIUS !! so simple yet so beyond great. my mouth is literally watering and I am already setting time aside next weekend to recreate your master thoughts !! thank you a million times for sharing! stay awesome and lots and lots of positive vibes sent your way ❤


  5. Linda Kujat says:

    Hey Jil,
    der Kuchen sieht super lecker aus! Wollte ihn jetzt für den Muttertag machen 🙂 benutzt du getrocknete Datteln? xx


  6. emmasinsightsblog says:

    I love your page Jil! Very interesting recipes I’m going to try them 🙂 I also blog about healthy food and travel if you want to see some of my content 🙂


  7. Eva says:

    Das klingt himmlisch! Ich habe nur ein kleines Gefrierfach, da passt leider kein ganzer Kuchen rein. Meinst du es reicht auch ihn einfach für mehrere Stunden in den Kühlschrank stellen?
    Liebste Grüße


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s