Mango Berry Cheesecake  PrettyPies.com

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. ūüėČ

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


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!

Mango Berry Cheesecake  PrettyPies.com

Mango Berry Cheesecake

A tropical raw cream cake featuring fresh mango, strawberries and decadent cashew cream!
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Total Time: 34 minutes
Servings: 10 slices


Coconut Flour Crust

Mango Cashew Cream

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


To make the crust:

  • Add flour to a medium bowl. Add salt, water, and melted coconut oil. Mix well with a fork.
  • Press into a 7" parchment-lined springform pan. Set aside while you make the filling.

To make the mango cheesecake layer:

  • Soak cashews in a bowl of water overnight. OR soak in hot water (brought to a boil) for 2 hours. Drain and rinse.
  • 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.
  • Pour half the cheesecake filling over the crust.
  • 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.)
  • Cover the fruit with more cheesecake filling, reserving several large spoonfuls for the last layer.

To make the strawberry layer:

  • 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.
  • 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!
  • Enjoy!


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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Tried this recipe?Tag @emily.likes.food #prettypies!

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