We bring you this recipe for a deliciously sweet raw Mango Cheesecake from ‘Raw Cakes’ by Caroline Fibaek.

(serves approx 8-10)



mango cheesecake raw cakes caroline fibaek

For the Cake Base

  • 60g (1/2 cup) almonds
  • 85g (1/2 cup) dates, stones removed
  • 2 tbsp coconut oil
  • 1 tsp vanilla powder
  • 50g (1/2 cup) mulberries


For the Cheesy Cream

  • 350g (21/2 cups) cashew nuts, soaked in water for 2 hours
  • 100ml (1/2 cup) agave syrup
  • 5 tbsp lemon juice
  • 1 tsp vanilla powder
  • 4 tbsp coconut oil
  • 1 tsp cocoa butter
  • 1/2 tsp Himalayan salt
  • A little water, if necessary


For the Mango Purée

  • 150g (3/4 cup) fresh mango cut into slices
  • 30g (1/4 cup) dried mango, soaked in water for approx. 2 hours
  • 1 very ripe banana
  • 1 tbsp coconut oil
  • 2 tsp finely ground chia seeds or psyllium seed husks
  • If necessary add 1/2 tsp turmeric if you want a more intensive yellow colour



Cake Base

  1. Grind the almonds finely in a powerful blender or coffee grinder
  2. Blend the finely ground almonds with dates, coconut oil and vanilla powder and then mix in the mulberries
  3. Place the pastry in a spring form lined with baking paper and leave in the fridge while preparing the cheesy cream


Cheesy Cream

  1. Blend the cashew nuts with agave syrup, lemon juice, vanilla powder, coconut oil, cocoa butter and Himalayan salt in a blender, add a little water to make sure the ingredients will be well mixed
  2. Pour the cream over the base of the spring form and chill the cake in the freezer while you prepare the mango purée


Mango Purée

  1. Blend fresh and dried mango with a banana, coconut oil, chia seeds or psyllium seed husks and pour over the cake which is now set.
  2. Chill the cake in the freezer. After approx. 1 hour in the freezer the cake is set and you can remove the sides of the spring form and the baking paper. Serve with fresh fruit.


Nutrition (per 100g)

  • Calories: 388
  • Carbohydrates: 24.0g
  • Sugars 18.0g
  • Fat: 28.0g
  • Saturates: 9.9g
  • Protein: 9.4g
  • Salt: 0.12g


Recipe and image from: Raw Cakes by Caroline Fibaek. Published by Grub Street @grub_street


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