Raw cheesecakes trump any tofu or soy cream cheese version. This one combines the tang and flavor of both lemon and lime juice, and has a tropical twist with coconut in the crust and a fresh mango sauce for serving. The recipe makes a fairly large batch of mango sauce. You can halve the batch or save the extra to top other foods, such as yogurt or waffles.
If This Apron Could Talk: It’s helpful to make the crust a day ahead if you have the time; it spreads out the preparation work and makes for easier cleanup!