Mango & Coconut Cheesecake

Vegan mango & coconut cheesecake tart with pineapple and passionfruit caramel. All the flavours of a perfect summer holiday combine with the convenience of Queen Professional vanilla, coconut, Canadian maple and rum essence in this exquisite plant-based creation that will have customers savouring every spoonful.


30 Mins plus soaking and chilling


10 Mins





To Serve

Thinly shaved pineapple

Thin wedges mango

Fresh mint leaves

Edible flowers

  1. Preheat oven to 180°C. Line a large oven tray with baking paper. Line the base of a 24cm x 3cm deep tart tin with baking paper.
  2. For base, place macadamias on the lined tray. Bake, stirring occasionally, for 10 minutes. Add the coconut and bake, stirring occasionally, for 10 minutes until golden. Cool. Combined toasted macadamia and coconut mixture, coconut oil, maple syrup and salt in a food processor and process until finely chopped. Press mixture into prepared tin. Freeze for 10 minutes to set.
  3. For filling, process drained cashews in a food processor (or high-speed blender) for 2 minutes until very smooth. Add coconut oil, maple, vanilla bean paste and coconut flavour, process until combined. Add the mango, lime zest and turmeric and process until mixture is silky smooth. Spoon into tart shell, smooth top and refrigerate overnight to set.
  4. For passionfruit caramel, cook maple syrup in a medium saucepan over medium-high heat for 3 minutes until caramelised. Remove from the heat, add passionfruit pulp and rum essence, stir to combine. Refrigerate until ready to serve.
  5. To serve, top cheesecake with pineapple, mango, mint and edible flowers. Drizzle with passionfruit caramel.