Mini Mango & Passion Fruit Raw Cheesecakes - vegan

Prep Time 35 minutes
freezing 2 hours
Total Time 35 minutes
Servings 11 cheesecakes
Author Joanne



  • 200 g mix of hazelnuts and almonds
  • 20 g raw cacao nibs
  • 150 g dates soaked in hot water for 20mins until soft
  • pinch sea salt


  • 250 g cashews soaked in hot water for 20 mins, rinsed
  • 200 g frozen mango
  • 80 g coconut oil
  • 80 g coconut cream
  • juice of 1/2 lime

For serving

  • 3 passion fruits



  1. Place all base ingredients into a food processor and blitz until coarse texture.

  2. Place 1 heaped tbsp of the mixture into individual cupcake moulds.  I used a silicon mould for easy removal after freezing!  Press down with the back of a spoon until even.  You should get 11 individual bases from this mixture,


  1. Rinse out the food processor jug and add all the topping ingredients.  Blitz until very smooth, scrape down the sides and pulse again.

  2. Spoon the mixture on top of each base until you have an even topping on all 11 bases.

  3. Place the tray in the freezer for at least 2 hours, or until you need them (this could be days or weeks!).  This will allow them to set. Bring them out of the freezer for about 1 hour before eating.

  4. Top with the passion fruit just before serving.

Recipe Notes

These will last in the freezer for a few weeks, covered in a suitable container.  Only add the passion fruit just before serving.

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