Raspberry Mango Cheesecake
(Vegan, Gluten Free, Refined Sugar Free)

Cheesecake pic 2.png

I've loved cheesecake ever since I can remember - however, in recent years, my intolerances to dairy and gluten meant I couldn't enjoy them very often. A few weeks ago, I made Minimalist Baker's vegan, gluten free cheesecake pucks, and they were SO GOOD.

When I was approached by Lindsay from Piquant Marketing to participate in the Vancity Virtual Potluck, I was so surprised and flattered. This virtual potluck is being "attended" by over 40 chefs and bloggers in Vancouver - each one is creating either an appetizer dish, a main course, or a dessert, and posting it on their blog on the same day, at the same time (you can read more about this awesome event by clicking here or on the picture below). 

Anyone who follows me on social media knows that I love creating healthy desserts, so it should come as no surprise that this event inspired me to create my own vegan, gluten free cheesecake recipe!  I've made this recipe my own by incorporating some of my favourite ingredients - mango, chia seeds, raspberry, and coconut. I was so happy with the outcome, as well as the fact that I can now enjoy delicious cheesecake without having to consume dairy, gluten or refined sugar. 

Scroll down to the end of the page for two more delicious dessert recipes!

And now, here's my cheesecake recipe :)

Prep time: 15 minutes (excludes soaking of cashews)
Freeze time: 4-5 hours

Ingredients (makes 6 cheesecake pucks):

6 medjool dates (pitted)
1/2 cup almonds or pecans (I used almonds)
1-2 tsp whole black chia seeds (I used 1.5 tsp of the Prana brand)

1/2 cup raw cashews (soaked in water for 3-4 hours, or for 30-45 mins in hot water)
1/2 cup full fat canned coconut milk
1/4 cup water
1/3 cup frozen mango
2-4 tbsp pure maple syrup (to taste)
1 tbsp coconut oil (melted)
1 tsp pure vanilla extract
1 tsp lemon juice

Raspberry topping:
1/2 cup raspberries


In a food processor or high speed blender, pulse almonds until ground into almond meal.  Remove, and place into bowl. Next, pulse dates until paste is formed.  Add almond meal back in with dates, and pulse until fully blended together (the mixture should resemble a dough like texture - i.e. you should be able to roll it in your hands and mold it). Transfer crust mixture to bowl, and add chia seeds. Use hands to knead in chia seeds until they are mixed well into date and almond mixture.  Place 6 muffin tin liners into the wells of a muffin tin - using a tablespoon to scoop, divide crust mixture evenly into each well, pressing down with fingers until flat. Place in freezer to set while making cheesecake filling.

Blend all of cheesecake filling ingredients together in a blender until smooth - I encourage you to taste the mixture and see if it's sweet enough for you! I used 2 tbsp of pure maple syrup, but you may want to use 3 or 4. Once mixture is fully blended, take muffin tin out of freezer and divide evenly into 6 wells. Freeze for 4-5 hours. 

Once cheesecakes are taken out of freezer, they should sit out at room temperature for 10-15 minutes before consuming (to help them relax to a softer texture).

To make raspberry topping, place 1/2 a cup of raspberries in a blender and blend on medium speed until the mixture resembles a puree.  Drizzle on top of cheesecakes with a spoon. 

These delicious treats store best in the fridge or freezer (I normally store them in the freezer).  I hope you all enjoy these as much as I do! xo


Click the images below to see the mouth-watering desserts that will be "served" before and after mine!