Hands down my favourite Cheesecake! 



1 1/2 cup Oats/ Leftover Granola
1 1/2 cup Dates
1/4 cup Almond Butter
3 tbsp Coconut Oil
Coconut Cream Filling:
1 1/2 cups x Hardened Coconut Cream (2 cans refrigerated)
4 tbsp Maple Syrup
Juice of 2 small Limes
pinch of Salt
Mango Layer:
2 cups Fresh Mango Pulp
1 tbsp Coconut Oil
OPTIONAL * – 1 tbsp Maple syrup – I find the Mango is sweet enough but add it if you have an extra sweet tooth 😉




1. Combine all the “Base” ingredients into a food processor and blitz until a cookie crumble texture.

2. Firmly press base mixture lined cheesecake tin.

3.Place in the freezer until filling is ready.

Coconut Cream Filling:

1. Scoop out the separated, hardened coconut cream from the refrigerated cans into a blender. Avoid the watery liquid at the bottom. (This is why it is best to refrigerate the Coconut Cream first so it separates and you don’t have sloppy, watering cream)

2. Add remaining Coconut Cream Filling Ingredients into the blender (Maple Syrup, Lime Juice, a pinch of Salt) and blitz until silky smooth.

3. Pour creamy filling on top of the cookie dough base.

4. Let set in the freezer for 1 hour before adding the Mango Layer.

Mango Layer:

1. Add all Mango Layer ingredients into a blender and blitz until smooth.

2. Gently pour Mango puree on top of the cheesecake.

3. Return Cheesecake to the freezer for 1 hour to firm before serving.


-Refrigerate 2 cans of Coconut Cream for a minimum of 1 hour, ready to create the Coconut Cream later. It is super important that you refrigerate your coconut cream before making the coconut cream layer, so the separation process can occur. Otherwise, the cream will not set and remain firm.
– This cheesecake can be made as 1 big cheesecake or divided up into mini cheesecakes.

– I decorated the cheesecake with the zest of 1 lime and 3 thin slices of fresh lime.


– Store the Cheesecake in the freezer at all times.





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