Here’s another delicious dessert recipe from Nourish Cakes! The quality of the mangoes makes a difference with this Mango & Passion Fruit Cheesecake, so pick the best-quality and ripest you can find. This is a super tangy and bright cheesecake that needs nothing extra with it, except maybe a little passion fruit pulp and edible flowers to top it off if you’re feeling colourful.


1 quantity of Cheesecake Base

(see below)


95g (3¼oz/¾ cup) cashew nuts

5 ripe passion fruit, about

40–45g (1½oz)

2 medium ripe mangoes, peeled,

chopped and puréed, about

340g (12oz)

pinch of salt

80g (3oz/scant ½ cup) coconut oil, melted

75g (2¾oz/¼ cup) brown rice syrup (for vegans) or honey

80g (3oz/¼ cup) coconut cream



Make the Cheesecake Base according to the instructions below, using an 8-hole round silicone mould (each about 5cm/2in diameter).

For the filling, soak the cashews in cold water for 1 hour.

Meanwhile, cut the passion fruit open and strain the pulp through a fine sieve into a bowl, pressing down well to extract as much juice as possible. Reserve 1 tablespoon of the pulp.

Add the juice to a small pan along with the mango purée and cook over a medium-low heat for 10–15 minutes until the purée has reduced and thickened.

Weigh out 240g (8½oz) of the purée and set aside to cool.

Drain the cashews and blend in a blender with the salt until as fine as possible. Add the coconut oil and blend again until smooth.

Add the syrup or honey, cooled fruit purée and the coconut cream and blend until smooth. Mix in the reserved passion fruit pulp by hand.

Fill the cavities of the silicone moulds to the top and chill the cheesecakes overnight before de-moulding and serving, or in the freezer for 2 or more hours.

If frozen, they are easier to de-mould but leave to soften in the fridge for an hour or two before serving. They will keep well in a covered container in the fridge for 2–3 days.

Cheesecake Base

MAKES ENOUGH FOR 8 SMALL CAKES or one 15-cm (6-in) cake

45g (1½oz/¹⁄³ cup) whole almonds, unskinned

15g (½fl oz/1 tbsp) coconut oil

10g (¼oz/2 tsp) cashew nut butter

10g (¼oz/2 tsp) maple syrup

55g (2oz/½ cup) oats (gluten-free if needed)

30g (1oz/2½ tbsp) coconut sugar

½ tsp ground cinnamon

pinch of sea salt

5g (¹⁄8oz/1 tsp) desiccated (dry unsweetened) coconut



Preheat the oven to 200°C/fan 180°C/400°F. Toast the almonds on a baking sheet for 5–6 minutes until just browned. Cool.

Reduce the oven temperature to 180°C/fan 160°C/350°F.

Melt the coconut oil, then add the cashew nut butter and maple syrup and whisk together to blend well.

Finely grind the almonds with the oats in a blender, then add the coconut sugar, cinnamon and salt, and blend again. Add the wet mixture and blend again until the mix comes together. Mix in the desiccated (dry unsweetened) coconut by hand.

Divide the mixture equally between your chosen silicone moulds or into a lined tin and press down. Place on a baking sheet and bake for 15 minutes, or until browned around the edges. Cool on a wire rack.

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