Raw Mango And Tumeric Cheesecakes Stevia

Raw Mango and Turmeric Cheescakes

These adorable, colourful cheesecakes are delicately divine. Made with Truvia, zero-calorie sweetness from the stevia leaf with zero added sugar.

Serving size





The Base

  • 50g desiccated coconut

  • 125g raisins

  • 1 tbsp. vanilla extract

  • 1 tbsp. coconut oil

  • 150g almonds


  • 300g cashews (soaked for 1-2 hours) then drained

  • 150g coconut milk

  • 14 tsp

  • 400g mango chunks fresh or frozen

  • 1 orange (juice and zest)

  • 2 tsp. vanilla extract

  • 100g coconut oil

  • 75g cacao butter

  • 1 tbsp. Truvia

  • sliced fresh mango to decorate


  • 1.

    Grease a 12 hole muffin tin (with removable bottoms). To make the crust, place the almonds into a food processor and pulse until roughly chopped. Add the remaining base ingredient’s and process until the mixture starts to come together.

  • 2.

    Evenly press the crust mixture into the muffin tin and chill

  • 3.

    For the filing combine the cashews, mango, coconut oil, turmeric, orange juice and zest, Truvia and vanilla. Add the remaining ingredients and blend until smooth

  • 4.

    Divide the mixture between the muffin tin and smooth the top.

  • 5.

    Place in the freezer to firm up for 2-3 hours, after which place in the fridge for an hour before serving. Decorate with sliced mango, store in the fridge.

Store in fridge for up to 7 days or freeze up to 3 months.