Downshiftology · by Lisa Bryan★ 5.0 (5)
Raw Coconut, Macadamia and Mango Cheesecake
NUTRITION · PER SERVING270M COOK
CAL 43%·PRO 26%
CARBS 74G35% OF CAL
8G FIBER25G ADDED23G INTRINSIC18G OTHER47G TOTAL SUGAR
FAT 63G66% OF CAL
23G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake tropical cheesecake with macadamia crust, coconut cashew filling, and fresh mango topping. Rich, creamy, and completely plant-based.
dessertamerican⚙️ food processor🥧 baking dish🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups raw macadamia nuts
- 3/4 cup raw pecans
- 3/4 cup shredded coconut (divided)
- 10 Medjool dates (pitted)
- 1/4 tsp sea salt
- 3 1/2 cups raw cashews (soaked overnight)
- 1 1/4 cup water
- 3/4 cup raw honey (or maple for vegan)
- 1/2 cup coconut oil
- 1/2 cup shredded coconut
- 1/2 cup lemon juice
- 1 vanilla bean (scraped)
- 1 mango (peeled and sliced)
- 1 tsp raw honey or maple
- 1 tsp lemon juice
- 1/4 cup raw macadamia nuts
- 2 tbsp shredded coconut
- Coconut flakes (for garnish)
At a glance
PER SERVING · TIME 270M
CAL 43%·PRO 26%
CARBS 74G35% OF CAL
8G FIBER25G ADDED23G INTRINSIC18G OTHER47G TOTAL SUGAR
FAT 63G66% OF CAL
23G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 7mg
- Total sugar
- 47g
- Added sugar
- 25g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 703mg
- Calcium
- 60mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.