This raw cheesecake, free from gluten and dairy, has everything of a summer dessert. Its three distinct layers, a crunchy macadamia base, a creamy vanilla heart and a double topping of mango and passion fruit, offer a lovely play of textures and colours. It takes a little planning ahead with the freezer, but every step stays very simple.
Raw mango and passion fruit cheesecake with a macadamia base
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Ingredients
Base
- 135 g raw macadamia nuts
- 12 Medjool dates, pitted
- 1/2 teaspoon sea salt
Macadamia and vanilla cream
- 200 g raw macadamia nuts, soaked for at least 5 hours, then drained
- 1 teaspoon vanilla
- 120 ml coconut oil
- 120 ml runny honey
Mango layer
- 330 g fresh or frozen mango, diced
Passion fruit layer
- 6 passion fruits
Method
Base
- Blend the macadamia nuts, dates and salt in a food processor or high-speed blender until the nuts are roughly crushed and the mixture holds together.
- Press the base firmly into the bottom of a 20 cm springform tin, smoothing it with the back of a spoon. Rinse the food processor bowl.
Cream and layers
- Gently melt the coconut oil until liquid, then whisk in the honey.
- Blend the soaked macadamia nuts with the vanilla and the coconut oil and honey mixture until you get a very smooth cream.
- Pour about two thirds of the cream over the base, smooth it with a spatula, then place in the freezer for 30 minutes.
- Add the mango to the remaining third of the cream and blend until smooth.
- Pour it over the set first layer and return to the freezer for 30 minutes.
- Cut the passion fruits in half, scoop out the pulp with a spoon and spread it over the mango layer.
- Freeze for at least 2 hours, until the whole cake is well set.
- Slice with a warmed knife for clean pieces.
Tip
Run the knife blade under hot water and wipe it between each slice: that is the secret to clean pieces despite the frozen layers. Take the cheesecake out 15 to 20 minutes before serving if you prefer it creamier.
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FAQ: your questions about the raw mango and passion fruit cheesecake
What ingredients do you need to make a mango cheesecake?
A classic mango cheesecake combines a biscuit and butter base, a cream cheese filling and a mango purée or coulis. This raw version replaces the biscuits with macadamia nuts and Medjool dates, and the cheese with soaked macadamias blended with coconut oil, honey and vanilla. The mango, fresh or frozen, is blended with the last third of the cream to form an orange layer, and the pulp of six passion fruits crowns it all.
Can you eat passion fruit seeds?
Yes, passion fruit seeds are edible and are eaten with the jelly-like pulp that surrounds them: they add a slight crunch. In this cheesecake, the pulp is spread whole over the mango layer, seeds included, which contrasts nicely with the creaminess. If you prefer a smooth surface, press the pulp through a fine sieve and coat the cake with the juice you collect.
How can you tell if a passion fruit is ripe?
A ripe passion fruit has a dark purple, slightly wrinkled skin and feels heavy for its size, a sign that it is full of juice. A very smooth skin means the fruit is still sour: leave it for a few days at room temperature. For this cheesecake, well-ripened fruits give a more fragrant pulp, which balances the sweetness of the macadamia cream.
What goes well with passion fruit?
Passion fruit naturally pairs with other exotic fruits, especially mango, whose sweetness softens its acidity, but also pineapple, banana, coconut or lime. Vanilla and creamy nuts, such as macadamia, mellow it too. This cheesecake brings exactly these pairings together: a macadamia and date base, a vanilla cream, a mango layer and passion fruit pulp.
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