Mango Cheesecake with Soft Tofu



  • ¾ cup whole almonds – roasted
  • ½ cup cashews – roasted
  • ¼ cup shelled pistachio
  • ½ cup coconut – shredded
  • 1½ cup dates – pitted
  • 20-23cm round spring form cake tin lined with baking paper


  1. In a food processor, place almonds, cashews, pistachios, coconut and dates. Pulse until nuts are broken down into 2mm pieces and mix is starting to look sticky.
  2. Press mix firmly into the bottom of the lined tin. Chill in fridge while you make the filling.


  • 2 blocks Bean Supreme Soft Tofu (2x300g)
  • Zest and juice from a lemon
  • Juice from 1-2 limes
  • ½ tsp vanilla bean paste or essence
  • 5 Tbsp sugar
  • ¼ tsp sea salt
  • 5 Tbsp coconut oil – melted (70g)


  1. Place tofu, lemon zest and juice, lime juice, vanilla, sugar and salt into a blender.
  2. Blend until smooth and creamy, then gradually add the melted coconut oil and blend for another minute.
  3. Pour into the chilled base and place in fridge for at least 4 hours to set (overnight is best).
  4. Remove from the tin and carefully slice into wedges. Serve with the Mango & Pineapple topping.


  • 425g tin of mango in syrup – blended to a puree (including syrup)
  • Juice of 1 lime
  • ¼ fresh pineapple, peeled, cored and diced
  • 1-2 large tsp corn flour (mixed with a small amount of water to make a slurry.


  1. Place mango puree, lime, pineapple and corn flour slurry into a saucepan. While mixing over a medium heat bring to the boil.
  2. Chill then serve with slices of the cheese cake.

SERVES: 12 / Prep time 45 mins / cooking time 25 mins

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