Mango Lucuma Cashew Cheesecake

Updated: Apr 03, 2024

Mango Lucuma Cashew Cheesecake
General Information
  • Desserts
  • Sweet
  • 3 hours 20 minutes
  • Vegan
  • Gluten-Free
  • 8 servings


  • 1/4 cup of HerbaZest Lucuma Powder
  • 1/2 cup of mango (cubed)
  • 2 cups of cashews (soaked overnight)
  • 1/4 cup of lemon juice
  • 1/3 cup of maple syrup
  • 1 teaspoon of vanilla extract
  • 2/3 cups of coconut milk (chilled; scoop out the hardened part)
  • 1/4 cup of coconut oil
  • 1 cup of pecans (for the crust)
  • 1 cup of dates (pitted; for the crust)
  • 1/4 cup of shredded coconut (for the crust)


This exotically-flavored cashew cheesecake is entirely made with wholesome ingredients, including delicious mango and lucuma, whose flavors give this cheesecake its lovely charm. Served chilled on a fiber-rich crust, this mango lucuma cheesecake is a wholesome dessert to remember.

  1. Process the pecans, shredded coconut, and dates in a food processor until the mixture is crumbly and starts to stick together.(5 minutes)
  2. Transfer the crust mixture to a removable bottom tart pan and press it down into the pan. Place in the freezer while you make the filling.(5 minutes)
  3. To make the filling, liquefy mango chunks in a blender with 1/3 cup of coconut milk and lucuma powder. Transfer to a bowl and set aside(3 minutes)
  4. In the same blender, add the drained cashews along with the rest of the coconut milk, coconut oil, vanilla extract, lemon juice, and maple syrup. Process until smooth.(5 minutes)
  5. Add in the liquefied mango and process to combine. Adjust the sweetness to your liking. If the mixture seems too thick, you can add a splash of coconut milk.(2 minutes)
  6. Transfer the mixture to the prepared crust and place in the freezer for 3 hours or more.(3 hours)
  7. Take out of the freezer a few minutes before serving. You may garnish it with some melted chocolate, pistachios, or other toppings. Enjoy!