Mini Passion Fruit, Mango and Coconut Cheesecakes

"Coconut, mango, passion fruit and lime cheesecakes💛 Perfect lil treat for the weekend ahead, their seriously delicious,super duper easy to make, dairy free, vegan with no baking involved👍What’s not to love🤷‍♀️ Happy Thursday to you all #rawvegan #desserts #mango #passionfruit #lime #coconut"
-- @the_smallseed_
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  • Recipe Card
Prep time 6hrs
Serves or Makes: 9

Recipe Card


  • For the base:
  • 3 1/2 ounces almonds
  • 1 ounces desiccated coconut
  • 11 medjool dates
  • 1/4 teaspoon pure vanilla extract
  • For the Filling:
  • 10 1/2 ounces raw cashews soaked overnight
  • 1/3 cup coconut yogurt
  • 1/2 cup coconut milk
  • 5 ounces rice malt syrup
  • 1 1/2 teaspoon pure vanilla extract
  • Zest of 2 limes
  • For the Topping:
  • 2 passion fruits
  • 1/2 mango, diced into small bits
  • Zest of 1 lime


  • Step 1

    For the base:

  • Step 2

    Place all base ingredients into a processor and combine until the mixture stays together when pressed between your fingers.

  • Step 3

    Place equal amounts into either a muffin tin lined with baking paper (easy to pull out) or use a silicon cake tray and firmly press down. Place in freezer whilst you make your filling.

  • Step 4

    For the Filling:

  • Step 5

    Rinse and drain cashews, pat with a towel. Place all ingredients into a high speed blender vitamix and blend until smooth and creamy. May take a few times of stopping and stirring with a spoon. Pour into cake molds, gently bang any air bubbles out and smooth over tops. Place in freezer for at least 4-6 hrs or overnight.

  • Step 6

    For the topping:

  • Step 7

    Cut passion fruit into halves and Scoop out flesh onto cakes. Next too with diced mango and lime zest. Store in freezer and take out 10mins before eating. Enjoy.