Vegan Mango and Strawberry Cheesecake 🍰🍓🥭


For the base:

  • 60g Otto Walnuts
  • 3 Otto's Medjool Dates
  • ½tbsp Lucy Bee Raw's coconut oil
  • ¼tsp salt

For the cheesecake:

  • 200g Otto Cashews
  • 57g Biona Organic coconut milk
  • 40g Maple syrup
  • 30ml Fresh lemon juice
  • ½tbsp Lemon zest
  • ½tsp Vanilla extract
  • Pinch of salt 


  1. Soak the cashews in water for minimum 4hrs
  2. Blend all the base ingredients in the food processor
  3. Spoon the base mix into the cheesecake tins and pat down with the bottom of a rolling pin. Keep this refrigerated while working on the next cheesecake section.
  4. Drain the cashews and add the rest of the cheesecake ingredients and blend together in a food processor or blender.
  5. 5. Take the tins out of the fridge and add the cheesecake mixture into the tins. Tip - Shaking the tin can help flatten the top.
  6. 6. Refrigerate for at least 2hrs or freeze (based on preference). Then top with mango pulp and strawberries.

Ingredients can be found on our website - and of course, don't forget to let us know what you think! 

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