Mango Berry Cheesecake {No Sugar Added/Vegan/Paleo}

A tropical treat for your summer celebrations: Mango Berry Cheesecake! A stunningly pink “cheesecake” layered with dairy-free mango cream, fresh fruit, and a special, magical ingredient to intensify the color & flavor. 😉

Mango Berry Cheesecake - Pretty Pies

Naturally Sweetened

Not only pretty on the outside, but pretty inside! Whole food ingredients and NO sugar of any kind added! (which still boggles my mind.)

I used just a little liquid stevia and fresh fruit to sweeten this cheesecake. Plus, there’s natural sweetness from the cashews and coconut, which means you don’t need to add much to have a delicious GUILT-FREE treat. Yaaas.

And there’s a pretty surprise inside: when you cut it, you’ll see the beautiful pieces of strawberry and mango on each slice! Love.

Mango Berry Cheesecake - Pretty Pies

Thanks, friends!

I am so excited to connect with new friends from across the globe. Meeting so many people through this blog was so unexpected, but so very wonderful. I am thankful for each and every one of you, and I am touched by your kindness. I send it all right back to you! <3 I’m seriously inspired by your generosity and love. You never know how a kind word can have such a big impact. #kindnessmatters

And a big Thank You to one of my awesome international fans for inquiring about mango dessert recipes because you gave me the idea for this mango cheesecake! =D He said mango is abundant over in India. How cool! (If you want to see a recipe, let me know and I just might make it!)

I had never even tried mango until about a year or so ago, but I LOVE IT. And I love how the fresh mango adds incredible natural sweetness and softness to this dessert. And then adding sliced strawberries layered inside adds beautiful color and texture. It’s a perfect slightly tangy/slightly sweet pairing! Hello summer!




Blend, Layer, Chill

Making this dessert is super easy! You just need a food processor. Blend the ingredients, pour half into your pan then add a layer of fruit, more cream, and then the ultra PINK strawberry cream on top! #hearteyes Let it chill for several hours to set and it’s ready to be devoured.

This “cheesecake” doesn’t have any cheese in it, haha! But it does have a very similar creaminess to cream cheese. It’s made with cashews! I love you, cashew cream.

With more fruit and less coconut oil than some of my other recipes, this cake is very light. Just the thing to cool off on a hot summer day.

Mango Berry Cheesecake - Pretty Pies

That COLOR

How do you achieve that vibrancy?? Freeze dried strawberries!! One of my favorite little secret ingredients. I’ve used it to make the prettiest frosting: in purple and pink! And a PINK PIE. So fun!

I get freeze dried fruit at Aldi, Target or Sprouts. But if you can’t find any there, you can always find them on Amazon (My bff. Seriously).

My Babydoll

This cheesecake was a very special dessert because it was my daughter, Violet’s birthday cake! We had a fun weekend celebrating her birthday with her grandparents. I still can’t believe she’s FOUR! I call her my babydoll, but she’s definitely not a baby anymore. Ms. Independent just about sums her up! My sweet and sassy little miss. Even though she makes me pull my hair out, I love her so.

At her party, I was nervous to have so many cake taste-testers, but I’m happy to report that everyone loved it! There were even a couple self-professed “stevia haters,” haha, but even they enjoyed it! I couldn’t even taste the stevia – no aftertaste. Just yummy sweetness!

Print Recipe
Mango Berry Cheesecake
A tropical raw cream cake featuring fresh mango, strawberries and decadent cashew cream!
Mango Berry Cheesecake  PrettyPies.com
Prep Time 30 minutes
Passive Time 4 hours
Servings
slices
Ingredients
Coconut Flour Crust
  • 1/3 cup coconut flour
  • 1/3 cup water
  • 3 Tbs coconut oil
  • Pinch of Himalayan pink salt
Mango Cashew Cream
  • 2 cups raw cashews soaked
  • 1/3 cup coconut milk
  • 55 drops stevia to taste
  • 2 tsp vanilla extract I use alcohol free
  • 3 Tbs lemon juice
  • 1 cup mango about 1 whole mango
  • 1/3 cup coconut oil melted
  • 1/8 to 1/4 tsp turmeric for color
  • 1/4 tsp lemon zest
  • Dash of salt
Fresh Fruit Layer
  • 1/2 cup mango diced
  • 2 strawberries sliced
Strawberry Cream Layer
  • 1.2 oz package of freeze dried strawberries
  • 1 large strawberry
  • 2 Tbs mango
  • Squeeze of lemon juice about 1 Tbs
Prep Time 30 minutes
Passive Time 4 hours
Servings
slices
Ingredients
Coconut Flour Crust
  • 1/3 cup coconut flour
  • 1/3 cup water
  • 3 Tbs coconut oil
  • Pinch of Himalayan pink salt
Mango Cashew Cream
  • 2 cups raw cashews soaked
  • 1/3 cup coconut milk
  • 55 drops stevia to taste
  • 2 tsp vanilla extract I use alcohol free
  • 3 Tbs lemon juice
  • 1 cup mango about 1 whole mango
  • 1/3 cup coconut oil melted
  • 1/8 to 1/4 tsp turmeric for color
  • 1/4 tsp lemon zest
  • Dash of salt
Fresh Fruit Layer
  • 1/2 cup mango diced
  • 2 strawberries sliced
Strawberry Cream Layer
  • 1.2 oz package of freeze dried strawberries
  • 1 large strawberry
  • 2 Tbs mango
  • Squeeze of lemon juice about 1 Tbs
Mango Berry Cheesecake  PrettyPies.com
Instructions
To make the crust:
  1. Add flour to a medium bowl. Add salt, water, and melted coconut oil. Mix well with a fork.
  2. Press into a 7" parchment-lined springform pan. Set aside while you make the filling.
To make the mango cheesecake layer:
  1. Soak cashews in a bowl of water overnight. OR soak in hot water (brought to a boil) for 2 hours. Drain and rinse.
  2. Place soaked cashews in a food processor and blend for several minutes. Scrape down the sides and add the remaining ingredients. Blend smooth. Taste and adjust for sweetness.
  3. Pour half the cheesecake filling over the crust.
  4. Add a layer of strawberry slices pressed around the perimeter of the springform, then a circle of diced mango around the strawberries. (Avoid placing fruit in the center, since that makes it more difficult to slice.)
  5. Cover the fruit with more cheesecake filling, reserving several large spoonfuls for the last layer.
To make the strawberry layer:
  1. Add the freeze dried strawberries to the food processor and blend smooth, followed by the remaining ingredients. Add extra lemon juice to help it blend, if needed.
  2. Spread the pink cream over the cheesecake. Decorate with more fruit. Cover and refrigerate for 4-5 hours to set. When it's firm to the touch, it's ready to eat!
  3. Enjoy!
Recipe Notes

I used a small cheesecake pan. If you use a standard size (9") your cake will be flatter/shorter. You can double the recipe if you wish.

*If you prefer not to use stevia, replace the coconut milk with an equal amount of maple syrup to taste. I would try 3-4 Tbs.

See prettypies.com/shop for more ingredients!

Keep refrigerated. Lasts about 4-5 days, depending on your strawberries (they get softer once cut). I do not recommend storing in the freezer since the fruit will change texture when thawed.

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