Creamy Vegan Mango Coconut Cheesecake

by Becc Harnas

If you’re looking for a dessert to WOW that has all your fussy eaters covered, then give this tropical-inspired creamy mango coconut cheesecake a go! Vegan, low carb, sugar-free, gluten-free, and creamy (yet dairy-free) all in one delicious dessert.

This cake is the ultimate crowd-pleaser that caters to those hard to cover dietary requirements. Made using Niulife virgin coconut oil, coconut flakes, desiccated coconut, coconut milk powder, and coconut flour.

Serves: 20-25

Prep time: 60 minutes

Setting time: Overnight



1 ½ cups almond meal

½ cup Niulife Coconut Flour

½ cup Niulife Desiccated Coconut

½ tsp salt

¼ cup Niulife Coconut Oil, softened

3 tbsp hot water 


3 cups cashews, soaked for 4-6 hours, drained, and rinsed

¼ cup Niulife Coconut Milk Powder

250ml water

30 drops liquid stevia

⅓ cup Niulife Coconut Oil, melted

2 lemons, juiced

2 vanilla beans, seeds scraped

Mango topping

2 cups mango chunks, frozen

2 tbsp white chia seeds

Toasted coconut flakes (optional)


Line a 20cm round springform cake tin with baking paper, using one round for the base and a long strip to line the sides of the tin. (You can stick it down with a little coconut oil).

Prepare the base by combining the almond meal, coconut flour, desiccated coconut, and salt. Pour in the coconut oil and water and press with your hands to form a clumpy dough. Press into the lined cake tin and smooth over with a spoon. Place in the fridge or freezer for 30 minutes while you prepare the filling.

Prepare the filling by placing all ingredients in a high-powered blender and blending until extra smooth. Pour into the tin and smooth over with a spoon. Tap on the bench a couple of times to remove any air bubbles and place in the fridge for at least 6 hours or overnight to set completely.

To make the mango topping, place the frozen mango and a dash of water in a small pot over medium heat. Bring to a simmer then reduce the heat to low and leave to cook for 15 minutes until the mango is soft. Remove from the heat and stir in the chia seeds, allowing them to soak up any extra liquid. Transfer everything to the blender and blend until smooth. Transfer to a jar and leave to cool completely before storing in the fridge for serving.

When the cheesecake is set, carefully remove it from the tin and peel off the baking paper. Top with the mango topping and some toasted coconut flakes if you’d like!