If you have never made dairy-free cheesecake — I highly recommend it! Super creamy and delicious, this recipe is made with tropical flavors including coconut, cashews, and fresh fruit. As such, it is pretty healthy and you may be able to sneak a piece or two for breakfast! Plus this dessert is raw and requires no baking. Perfect for hot summer days!
A closer look at what’s inside:
Dates
Medjool dates work great as a binder for crust in raw desserts and energy bites. They add sweetness and are low glycemic so they won’t spike your blood sugar levels. If your dates feel hard and dry, you may want to soak them in water for 10 minutes or so before using.
Almond Flour
Made of ground up almonds and nothing else, this flour adds healthy fats and protein to the mix. Almonds are also a good source of magnesium, manganese, and vitamin E.
Shredded Coconut
Add some tropical flavor to the crust with shredded coconut! Coconut is high in saturated fat, but it is composed of medium-chain triglycerides which are thought to be processed differently than most saturated fat potentially reducing cholesterol, boosting energy, and aiding in weight loss.
Coconut Oil
Similar to shredded coconut, coconut oil contains medium-chain triglycerides. Add melted coconut oil to the crust and once it hardens it helps hold everything together.
Flaxseed
Flaxseeds are loaded with omega-3 fatty acids. They also contain lignans which are antioxidative, anti-inflammatory, and potentially protect against diseases like cancer.
Cashews
Believe it or not, cashews make a super creamy “cheesecake”. They make up the bulk of the filling and are a good source of protein, magnesium, and iron.
Mango
Mangoes are one of my favorite fruits! You can use fresh or frozen mango in this dish — it won’t make a difference. This fruit is loaded with vitamin C, which is great for boosting immunity.
Dragon Fruit
I love the vibrant pink color of dragon fruit, or pitaya! I used frozen pink dragon fruit in this recipe, because it is what was available. However, fresh fruit would work just as well. Pitaya is rich in antioxidants, fiber, and carotenoids which are thought to be beneficial for cardiovascular health.
Coconut Cream
Place a can of full-fat coconut milk in the refrigerator and the coconut cream will harden at the top. Scoop this off to use in this recipe for a super rich and creamy addition!
Maple Syrup
I love using maple syrup as a natural sweetener instead of sugar. It is low-glycemic index and has a lovely flavor. Make sure you use 100% real maple syrup — many store bought varieties are made with corn syrup.
Looking for more no-bake dessert ideas? Try this Chocolate Cream Pie with Raspberry Sauce and Coconut Whip!
Mango Dragon Fruit Dairy-Free Cheesecake
Ingredients
Crust
- 4 Medjool dates pitted
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1 tablespoon coconut oil melted
- 1 tablespoon flaxseed
- Pinch of salt
FILLING - Dragon Fruit Layer
- 1 cup cashews soaked
- 3/4 cup dragon fruit fresh or frozen
- 1/4 cup coconut cream
- 2 tablespoons maple syrup
FILLING - Mango Layer
- 1 cup cashews soaked
- 3/4 cup mango fresh or frozen
- 1/4 cup coconut cream
- 2 tablespoons maple syrup
Instructions
- Refrigerate a can of full-fat coconut milk to get coconut cream — the creamy bit that hardens at the top when chilled.
- Soak cashews in filtered water with a sprinkle of sea salt and a splash of apple cider vinegar for 2+ hours. Drain the water and rinse cashews well.
- In a food processor or powerful blender, mix together the CRUST ingredients until mostly smooth.
- Line the bottom of a 9-inch round pan (I used a springform pan for easy removal) with parchment paper.
- Press the CRUST mixture into the bottom of the pan and stick in the freezer while you prepare the first FILLING layer of the dessert.
- Mix 1 cup of soaked cashews, dragon fruit, ¼ cup coconut cream, and 2 tablespoons of maple syrup together in a food processor or powerful blender until smooth.
- Pour the Dragon Fruit Layer of the FILLING on top of the CRUST and put in the freezer for 1 hour to set.
- Once set, mix 1 cup of soaked cashews, mango, ¼ cup coconut cream, and 2 tablespoons of maple syrup together in a food processor or powerful blender until smooth.
- Pour the Mango Layer of the FILLING on top of the Dragon Fruit Layer and freeze an additional 2+ hours until firm. I swirled a little extra dragon fruit into this layer to create a marbled effect on top, but this is totally optional.
- Once set, remove from the pan and enjoy as is or let thaw for 15+ minutes for a softer slice. Top with extra fruit and vegan caramel sauce!
This looks amazing! I am going to try and make it very soon. Do you think that I could substitute honey for the maple syrup? And if so, the same amount?
Hi Sherry, You can definitely swap honey for maple syrup — just use the same amount like you mentioned. You could also change out the fruits in equal amounts if you so desire.