Healthy Mango and Fig cheesecake

Serves: 10

Prep Time: 2hrs 30 minutes (+at least 4 hours for soaking the cashew nuts and dried mango)


For the base

  • 1 and 1/2 cups almonds
  • 2 and 1/2 cups or 15 medjool dates, de-stoned

For the filling

  • 3 cups cashew nuts, soaked in roughly 5 cups filtered water (or enough water to cover the cashew nuts)
  • 2 cups dried mango, soaked in 3 cups of filtered water


  • 6 large fresh figs, cut into quarters and thirds

Optional toppings

  • 10 almonds, crushed
  • honey to drizzle over to taste

This insanely delicious healthy Mango and Fig cheesecake is refined sugar free, gluten free, dairy free, vegan and vegetarian. As well as this it is also raw which means all the lovely nutrients it contains remain totally intact – just one slice will leave you feeling happy and satisfied, without any nasty bloated feeling. And it tastes great too, the succulent texture of the magical figs work in perfect harmony with the creamy mango cashew filling, and sweet crunch of the almond and date base. The perfect mixture of flavours and textures.

On a figgy side note, as I love figs, the dark plump seductive fig hides not only the most glorious fuchsia centre but a wealth of health benefits – the high levels of potassium. calcium and fibre help to strengthen bones, promote bowel regularity and regulate heart rate and blood pressure. Which are all pretty handy things so get making this yummy healthy Mango and Fig cheesecake now.


  1. Start by soaking the cashew nuts and dried mango for at least 4 hours, but ideally overnight.
  2. To make the base place the almonds and majool dates into a food processor and blend the nuts and dates until they have formed a sticky mixture. You want the nuts to be crushed but not a powder so be carful not to over blend them.
  3. Press this mixture into the base of your cake tin (I used an 18cm/7 inch cake tin) and set aside in the fridge while you make the topping.
  4. Now for the mango cashew filling. When draining the mango reserve some of the liquid it has been soaked in to add in while blending. Place the soaked cashew nuts and soaked mango into the food processor and start blending, slowly adding in 1- 1½ cups of the mango water blending the mixture until it is smooth, but not watery.
  5. Remove the base layer from the fridge and top with the mango cashew topping. Place the entire cheesecake in the freezer to set for at least 2 hours.
  6. The cake will keep for weeks in the freezer. But once you are ready to eat it make sure you give the cake a few minutes to warm up before you serve it. Then top with fresh figs. You make also like to drizzle with honey and sprinkle over crushed almonds. Then get eating!

Mango and fig cheesecake Jennifer MedhurstMango-and-fig-cheesecake-4Mango and fig cheesecake 2 Jennifer Medhurst

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