Mango and Coconut Tofu Cheesecake

Put the lime in the coconut and eat it all up. Invoke the exotic with this tasty, super-healthy dessert. Combine silken tofu with mango, raw cashews and coconut cream to create a subtle, delicious mousse on a base of dates and nuts. Best of all, you can use tinned mango or frozen mango chunks and enjoy the taste of paradise all year round.



  • 150g almonds
  • 150g medjool dates, pitted
  • 1 tbsp desiccated coconut (opt.)
  • 1 tbsp cacoa nibs
  • Pinch salt

Mango Layer

  • 300g silken tofu, lightly-pressed
  • 200g mango (tinned, frozen or fresh)
  • Zest of 1 lime
  • 75g (1/2 cup) cashews, soaked for 2 hours
  • 2 tbsp lime juice
  • 100g coconut cream, the thick cream taken from the top of a tin of coconut milk
  • 2 tbsps maple syrup


Make the base by blitzing together the nuts and pitted dates with a scant pinch of salt. Press into the base of a shallow dish and leave to harden in the fridge whilst you make the topping. If you want to make individual cheesecakes, press into biscuit cutter shapes. We used hearts in honour of Valentine’s Day.

For the cheesecake topping, start by whizzing up the soaked cashew to make sure they are finely ground. Then add the tofu, mango, coconut cream, lime juice and zest and maple syrup and whizz to make a smooth cream. Pour over the prepared base and leave in the fridge to set.

Remove and decorate with slices of lime, coconut shreds and serve immediately.