Mango, Macadamia & Lime Cheesecake


1⁄2 cup cashews 1⁄2 cup almonds 2 tbsp. almond butter (page 16) 1⁄4 cup maple syrup

1/2 cup Dates

1/4 cup Almond Butter

1 tbsp Coconut Oil

Coconut Cream Filling:
1 tbsp Coconut Oil

1 1/2 cups x Hardened Coconut Cream (2 cans refrigerated)

4 tbsp Maple Syrup

Juice of 2 small Limes

pinch of Salt

1/4 cup chopped raw macadamias

Mango Layer:
pinch of Salt

2 cups Fresh Mango Pulp

1 tbsp Coconut Oil

OPTIONAL * – 1 tbsp Maple syrup – I find the Mango is sweet enough but add it if you have an extra sweet tooth 😉



1. Combine all the 'Base' ingredients into a food processor and blitz until a cookie crumble texture.

2. Firmly press base mixture lined cheesecake tin.

3. Place in the freezer until filling is ready.

Coconut Cream Filling:

1. Scoop out the separated, hardened coconut cream from the refrigerated cans into a blender. Avoid the watery liquid at the bottom. (This is why it is best to refrigerate the Coconut Cream first so it separates and you don’t have sloppy, watering cream)

2. Add remaining Coconut Cream Filling Ingredients into the blender (Maple Syrup, Lime Juice, a pinch of Salt) and blitz until silky smooth.

3. Pour creamy filling on top of the cookie dough base.

4. Sprinkle chopped macadamias over the cream layer

5. Let set in the freezer for 1 hour or overnight before adding the Mango Layer.

Mango Layer:

1. Add all Mango Layer ingredients into a blender and blitz until smooth.

2. Gently pour Mango puree on top of the cheesecake.

3. Return Cheesecake to the freezer for 1 hour to firm before serving.


- Refrigerate 2 cans of Coconut Cream for a minimum of 3 hour, ready to create the Coconut Cream later. It is super important that you refrigerate your coconut cream before making the coconut cream layer, so the separation process can occur. Otherwise, the cream will not set and remain firm.

– I decorated the cheesecake with the zest of 1 lime and thin slices of fresh lime.

– Store the Cheesecake in the freezer at all times.


Robyn Louise


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