Vegan Mango, Pineapple & Passionfruit Cheesecake

Dessert, Snacks | 19th February 2016 | By

Hey friends! Welcome to the second installation of the raw vegan inspired cheesecake chronicles. Yeah, I wasn’t joking about the abundance of raw inspired desserts I’ve been dreaming up.
My first creation here was a deliciously indulgent, chocolatey number with a rich coffee undertone. For this one though, I wanted to experiment with some different flavours. Zesty, zingy, tropical ones.

I love tropical fruits. Firstly, let’s just point out the obvious: THEY’RE DELICIOUS. Secondly, the majority of them are yellow, which automatically fills me with joy because yellow is the happiest colour in the world. As you can imagine, I got pretty excited at the prospect of combining three of my favourites -mango, pineapple and passionfruit- to make the top layer of this raw vegan cheesecake. Or cheesecake of happiness, as I have fondly come to think of it.




Side note: How beautiful are passionfruit? One of the grooviest looking fruits around, I’d say.

The base is quite similar to the one I used here but for this recipe I omitted a large quantity of the nuts and replaced them with oats. This means that the base has an ever so slightly less sticky texture, because the oats soak up a lot of the moisture from the dates. I think this creates a more biscuit like texture, similar to one you might expect to find on a traditional, non raw vegan cheesecake. Not only this, but it makes the base even lower in fat!


This really is the ultimate raw vegan cheesecake of happiness. My first bite had me whipping out an evil Mr Burns-esque scheming hand gesture whilst whispering ‘eeeeexcellent!’ And ok, I’ll be honest, that’s pretty much my reaction to any and all food. But this was an especially long and enthusiastic ‘eeeeexcellent’, which is how I know that this is the real deal. The cats pyjamas.


…Let’s get to the recipe, shall we?

Raw Vegan Mango, Pineapple and Passionfruit Cheesecake (AKA: Cheesecake of Happiness)
Serves 8
A fully raw vegan mango, pineapple and passionfruit cheesecake with a cashew cream filling and sweet, nutty base. The perfect spring and summer time dessert. Happiness garunteed, and sweet tooth satisfied.
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Prep Time
45 min
Total Time
45 min
Prep Time
45 min
Total Time
45 min
Base layer
  1. 150g (or 20) medjool dates, roughly chopped
  2. 35g walnuts
  3. 50g oats (or sub gluten free oats)
  4. 25g coconut oil
  5. 25ml maple syrup
Middle layer
  1. 100g cashews
  2. 75g medjool dates, roughly chopped
  3. 50ml maple syrup
Top layer
  1. 150g mango
  2. 100g pineapple (fresh or tinned)*
  3. 2 passionfruit
  4. 1tsp Sicilian lemon essence
Bottom layer
  1. Cover a pie dish (about 22cm in diameter) with clingfilm and set to one side.
  2. Melt the coconut oil in a bowl in the microwave for 30 seconds. Alternatively, if you'd prefer you can melt it in a saucepan over a low heat. Once melted, pour into your food processor with the dates, walnuts, oats and maple syrup. Blend until a smooth paste has formed.
  3. Grab the pie dish you prepared earlier and begin to spoon the paste into the dish, spreading evenly to ensure a smooth cover over the base and sides. The mixture will be quite tricky to spread at first but keep at it!
  4. Once you're done, pop the mixture into the fridge to set while you prepare the middle layer.
Middle layer
  1. Wash out the food processor and fill with the cashews, medjool dates and maple syrup. Blend until a paste has formed.
  2. Remove the pie dish from the fridge and spoon your second layer evenly over the base layer, again making sure to create an even spread. Pop the dish back into the fridge while you make your final layer.
Top layer
  1. Sorry guys- you're going to need to wash out that food processor again (last time, I promise!). Fill with the mango, pineapple, and lemon essence and blend until well combined. Pour into a bowl and carefully fold in the passionfruit pulp.
  2. Remove the dish from the fridge and spread the mixture over the second layer. Make sure that the top and middle layers do not become combined and remain as distinct layers.
  3. Finally, place your finished cheesecake into the freezer! This is important because the top layer is thin and will run if left out in the warmth. Remove 30 minutes before serving- simply peel away the clingfilm and enjoy!
  1. *If using tinned pineapple, make sure it is tinned in fruit juice, not syrup.
  2. DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.
  1. Protein: 4.5g
  2. Carbohydrate: 37.5g
  3. Fat: 11.5g
Fuelling The Fork


    • Leave a Reply

      22nd February 2016

      Glad to hear it! 🙂

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