Raw coconut mango macadamia mini cheesecakes

As it was my good friend’s birthday last week, I invited her over for dinner (and dessert!) to celebrate. Birthdays are a special occasion so I decided to make individual raw coconut mango macadamia cheesecakes as the birthday cake.

By keeping all the ingredients simple the three main flavours of coconut, mango and macadamia were able stand out.

Base ingredients

The base ingredients, dates and macadamias, provided sweetness and a crunch to the cheesecake.

Base – ready to be set

I didn’t grease the muffin tins as it wasn’t necessary to. When taking them out to serve just manoeuvre a sharp knife around the edges and gently lift out.

Beautiful colour filling

As the mango lends a natural sweetness to this creamy filling no sugar is required. If you’re using frozen mango I recommend allowing it to defrost before using to prevent this layer from taking on an icy texture.

Coconut filling

Coconut and mango are a match made in foodie heaven so it was a no brainer for the top layer to be coconut flavoured.

Birthday cake!

These mini cheesecakes will keep in the freezer for up to two weeks in a sealed container.

Raw coconut mango macadamia mini cheesecakes

Makes 8 mini cheesecakes

Ingredients:

Base
  • 1 cup raw macadamias
  • 4 fresh medjool dates, pitted
Mango filling
  • 1/2 cup raw cashews
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1/2 cup almond milk
  • 1 cup mango, fresh or frozen, plus extra for decoration
Coconut filling
  • 1/2 cup raw cashews
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1 cup shredded or desiccated coconut
  • 3/4 cup almond milk
  • 2 fresh medjool dates, pitted

Method:

  1. Process base ingredients in a food processor for 3 minutes or until well combined.
  2. Divide the mixture evenly and press into muffin pans. Place in the freezer for 20 minutes.
  3. Place all mango filling ingredients in a food processor or Vitamix. Process for 3 minutes or until at a smooth consistency.
  4. Pour on top of frozen tart bases and smooth out to the edges with a spoon. Place in freezer for 1 hour, or until hardened.
  5. Place all coconut filling ingredients in a food processor or Vitamix. Process for 3 minutes or until smooth.
  6. Place on top of mango layer and smooth out to the edges with a spoon. Place in freezer for 1 hour, or until hardened.
  7. Serve with extra mango and enjoy!

Note:

  • This can be made as a large cheesecake, but you may have to double the mixture.

I’ll be posting the main course this week, however you can see the photos on my Instagram account @emmalaurenfood and my Facebook Page Emma Lauren Food Blog.

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