Mango and coconut are a match made in heaven. I adore playing with this flavor combination.

This cheesecake is fresh and super simple to make.

The crust is a light coconutty layer. The next layer is a thick coconut cream cheesecake with flecks of coconut and the top layer is a sweet yet tart creamy mango cheesecake.

This cheesecake is a high layer and presents beautifully.

This recipe is vegan, gluten free, raw, dairy free, no-bake and made with all natural, simple ingredients.

If you make this recipe or any other from the DAMY blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Coconut Cream & Mango Cheesecake

Coconut Cream & Mango Cheesecake (Raw/Vegan)


Prep Time: 10 minutes

Yield: Makes 1 7 inch Cheesecake

Coconut Cream & Mango Cheesecake (Raw/Vegan)


    Coconut Crust Ingredients:
  • 1 Cup Cashews
  • 1 Cup Macadamia Nuts (or Slivered Almonds)
  • 1 Cup Unsweetened Shredded Coconut
  • 1 Cup Soft Pitted Medjool Dates
  • 1 tsp Vanilla Extract
  • Mango Cheesecake Ingredients:
  • 3 Cups Pre-Soaked Cashews (I soak for 3 hours then drain completely)
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Coconut Sap (Maple Syrup or Agave Nectar - or Liquid Stevia to taste for a sugar free option)
  • 1 tsp Vanilla Extract
  • Juice of 1/2 a Lime
  • 3 Cups Mango Chunks (I use frozen often to save time)
  • Coconut Cream Cheesecake Ingredients:
  • 2 Cups Pre-Soaked Cashews (I soak mine for 3 hours then drain completely)
  • 1.5 Cups Coconut Cream
  • ½ cup shredded coconut
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Coconut Sap (Maple Syrup or Agave)
  • 1 tsp Vanilla Extract


  1. Place all Crust Ingredients into your food processor and pulse until finely chopped. Stop to check that the crust sticks together. If it doesn't at this point add a couple tbsp of water and pulse a few more times.
  2. Line a 6-8 inch spring form pan with parchment paper or spray with a healthy cooking oil.
  3. Press crust evenly down into your spring form pan.
  4. Place all coconut cream cheesecake ingredients (except coconut) into your food processor and blend until completely smooth stopping to scrape down the sides. With a spoon fold in coconut.
  5. Evenly place coconut cream cheesecake over your crust in your pan.
  6. Place all mango cheesecake ingredients in to the food processor and bend until smooth.
  7. Evenly place mango cheesecake over the coconut cream cheesecake layer.
  8. Place in the freezer for at least three hours (if you freeze it for longer than 3 hours just make sure to remove from the freezer for 10 minutes before serving to allow it to thaw to the appropriate texture).
  9. Cut into slices. Top with coconut whipped cream and/or mango chunks and serve.

DAMY Members - 1 Slice is a wonderful healthy treat option.

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Coconut Cream & Mango Cheesecake
Coconut Cream & Mango Cheesecake

Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

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