Coconut Mango Cheesecake with Goji Berries

My passion for healthy sweets is shamefully wonderful. This luscious summertime dessert is refreshing and easy. Even better, it’s a no-bake, dairy-free, vegan, and Paleo treat, without sugar or GMO’s. It won’t spike blood sugar or cause weight gain if you use the suggested non-glycemic sweetener. The perfect cream cheese flavor comes from blended coconut butter and lemon. Ha! Luscious mango and high-protein goji berries give it a colorful chunky texture.

It tastes wonderful with my Chocolate Brazil Nut Crust, or use your favorite raw crust. Caution: If you’re nightshade-intolerant, goji berries are a nightshade, although I eat them occasionally and they don’t seem to bother me at all. Agar is a clean and easy way to thicken desserts – find agar flakes in any grocery seaweed section. You’ll need 2 mangos – one for the blended filling and one to garnish the top. Store this cheesecake in the refrigerator up to 5 days, or cut into serving size pieces and freeze up to 3 months. You’ll need a food processor or blender, and possibly a digital scale to weigh the coconut butter. Makes a yummy 9 or 10-inch cheesecake. Try it!


Spread the Brazil Nut Crust into a 9 or 10-inch pan.


Blend the filling and pour over the crust. Chill.


Serve with mango chunks and goji berries on top.


Coconut Mango Goji Berry Cheesecake



  • Crust: 1 recipe Chocolate Brazil Nut Crust
  • Filling:
  • 1 cup canned unsweetened coconut milk, as thick as possible (Lite coconut milk and coconut beverage in a carton won't work, as they're too thin.)
  • 1 cup sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 2 2/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 2/3 cup raw honey, or your favorite sweetener.
  • Zest of 1 organic orange
  • 2 lemons peeled, sliced and seeded (about 150 grams pulp)
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon unprocessed salt
  • 200 grams (About 1 cup very tightly packed) pure coconut butter (not coconut oil)
  • 1/4 cup coconut oil, melted but not hot (place jar in lukewarm water to melt oil)
  • 1 1/2 tablespoons agar flakes, cooked in
  • 1/3 cup unsweetened coconut milk
  • Pulse in very briefly:
  • 1 mango, peeled and cut in coarse chunks
  • 1/4 cup goji berries
  • Garnish:
  • 1 more mango, peeled and cut in chunks
  • A handful of goji berries


  1. Prepare a Chocolate Brazil Nut Crust. Press into a 9 or 10-inch spring form pan and chill.
  2. Filling:
  3. In a blender or food processor, combine the 1 cup of coconut milk, sweetener, orange zest, lemons, vanilla, salt, coconut butter, and coconut oil. Blend until thick and creamy. Add a tablespoon more coconut milk if it’s too thick to blend.
  4. To thicken with agar: In a shallow non-stick pan stir the agar into the 1/3 cup of coconut milk. Turn on low heat to cook and stir gently for 2 to 3 minutes, until it is bubbling and gummy, and the flakes begin to dissolve. Then add the agar mixture to the blender immediately and blend well to remove any lumps.
  5. To the blender, add 1 cup mango in coarse chunks, and 1/4 cup dry goji berries. Pulse very briefly, so they'll be big chunks in your filling.
  6. Pour the filling into the chilled crust. Refrigerate for 5 hours or overnight. You can chill it faster in the freezer for 30 minutes. However do not freeze it completely or it will be too difficult to cut.
  7. Serve chilled, garnished with mango chunks and goji berries.

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