No-Bake Vegan Mango Cheesecake
This No-Bake Vegan Mango Cheesecake is a dream come true for those who are looking for a delicious, easy-to-make, and vegan-friendly dessert.
With a creamy cashew base, a sweet mango layer, and an almond-walnut crust, this cheesecake is a perfect blend of textures and flavors. The best part? You don’t need to turn on the oven to make this recipe, all you need is 11 simple ingredients and a blender or food processor.
It’s perfect for those hot summer days or for when you want to surprise your guests with a unique and delicious dessert. You can serve it on its own or garnish it with fresh fruit or a dollop of vegan whipped cream for added flavor and visual appeal. So, give this recipe a try and enjoy the taste of summer all year round!
No Bake Vegan Mango Cheesecake
To prepare the base,
- 1/2 cup almonds
- 1/2 cup walnuts
- 1 cup desiccated coconut
- 1 teaspoon salt
- 15 dates (soft and pitted)
To prepare the filling,
- 2 cups raw cashews
- 2 cups coconut milk
- 1.5 tablespoons agar agar powder
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 2 cups mango puree
To prepare the top,
- 1 cup water
- 1/2 teaspoon agar agar powder
- 1/2 cup mango puree
Step A : Soak the cashews
- In a large mixing bowl, add the cashews + 3 cups hot water. Let it soak for 2 hours.
- *After 2 hours* Drain and set aside.
Step B : Prepare the base
- In a food processor, add almonds + walnuts and process until gritty.
- Next, add desiccated coconut + salt + dates. Process until sticky (and slightly lumpy).
- Transfer to a cheesecake pan and press-spread evenly. Make sure everything is nice and flat. Set aside.
Step C : Prepare the filling
- Set a saucepan over medium heat. Add coconut milk + agar agar. Mix well and bring it to a boil.
- Turn off the heat and transfer the mixture to a high-speed blender (if your blending jar is made up of plastic, make sure to cool it down just a bit before you pour).
- Now add the soaked (and drained) cashews + sugar + vanilla extract + lemon juice + mango puree. Blend until smooth.
- Pour this mixture evenly over the base. Then flatten the surface using a spatula.
- Let it chill (in the fridge) for about 3 hours, or until it's set.
Step D : Prepare the top
- *After 2 hours* Set a saucepan over medium heat. Add water + agar agar + mango puree. Mix well and bring it to a boil.
- Turn off the heat. Strain the mixture - we don't want it lumpy and fiber-y. 🙂
- Pour it evenly all over the filling of the cheesecake.
- Let it chill (in the fridge) for 1 hour.
Step E : Enjoy!
- No Bake Vegan Mango Cheesecake is ready. Slice it up and enjoy!
- You can substitute powdered sugar with same amount of maple/agave syrup.
If you enjoyed this No-Bake Vegan Mango Cheesecake recipe, check out this incredible Vegan Chocolate Quinoa Porridge I posted earlier.
If you like to support me and my work, check out my Indian Vegan Cookbook (and all my upcoming cookbooks) on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, dals, curries, breads, desserts, and more!
Thanks for stopping by! 🙂
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Tried it last weekend. Was the best vegan and gf cheesecake I’ve ever made. Quite easy and clear instructions too. Recommend it 10/10
Thanks Rajith. -Neelam
Wow looks awesomely good!
I wanna try it~ do you mind to let me know the 15 dates in grams to be exact?
Also the size of the cake pan you used.
Thank you ????????????
Hi Cindy, 15 dates are around 150 grams. We used smaller Iranian Kimia dates so the number to weight ratio will be different for Medjool and other dates. But this shouldn’t be an issue as you’ll want just enough dates to make the base sticky. The size of the cake pan is 9-inches. Hope it helps! 🙂
This looks incredible! I will make it tomorrow! What size cheescake pan? Is it the 9 inch one? Thank you!
Hi Oana, thank you. Yes, it’s the 9 inch one. Cheers!
How long can this sit in the fridge for?
Hi Taliyah, I wouldn’t go for more than 2 days. The ‘base’ layer starts to taste funny after that.
I bet it will taste awesome frozen if you can’t finish it right away maybe cut into chunks first)
Hi! I want to try the recipe. 2 doubts, can I skip lemon juice and puree in the filling? Do I increase the cashews then? I want to make a neutral flavour white coloured filling. Much thanks.. can’t wait to try it!
Hi Pooja, you’re right. Just skip the lemon juice and the mango puree and you’re good to go. No need to increase the cashews. Hope you like it. 🙂
@Veganbell Hey Veganbell, I forgot to ask you some details about your wonderful Mango Cheesecake
1. My cake Pan is 23 cm / 9 inch
Can I adjust quantities aand how many?
(Otherwise will buy a 8 inch especially for this)
To make my own…just frozen or fresh chunks then blend? No water added?
4.I have MEDJOOL dates so 1 date is about 20g how many you wouod use for filling?
5. When you say Coconut Milk it is the one in can full fat (both solid and liquid parts?) or the light version in pack? (Like Almond Milk for example..)
I dont have a very powerful blender so I can use Food processor instead? But im scared filling wont be as soft creamy as with a Vitamix for example..
(I have a Nutribullet 900w)
6.When you say let chill for Crust and Filling I can use Freezer to speed up process or fridge is enough? Almost before adding Mango Topping
7.For Mango topping we can only use Puree strained ?
( I mean without water and double Mango puree or 3x to substitute 1 cup water) and boil with Agar-agar to make more sweet?
Many thanks for your help !
Hi Henri, no worries. I’m happy to help with all of your questions. ????
1) The cake pan I used was also a 9-inch one. So you don’t have to adjust anything in this case.
2) You can simply blend the fresh mangoes. No need to add water.
3) (Oops! There is no number 3.)
4) You can start experimenting with 4-5 dates. There is no rule to this. If the mixture is still crumbly and not sticky, just add 1-2 more dates.
5) Yes, I mean the full-fat canned coconut milk (including both solid and liquid parts). I don’t recommend the light version as they won’t be rich and creamy.
Don’t worry about the blending. You can do this in multiple batches. For a creamier and smoother texture, you can always strain it.
6) A fridge is more than enough.
7) I haven’t tried this myself, but if you manage to get the smoothest strained puree…it should work. Else the top layer might end up getting uneven and ‘gritty’.
I hope it helps. Please feel free to ask other Qs if you have any. ????????
Loved your cake so much. I was just wondering if it would work if I use any other fruit instead of mango. Ex: blueberries. Thank you
Hi Chris, I’m so glad you liked the cake. 🙂
I haven’t tried it myself, but other fruits should definitely work. Thanks!
Hi! This looks amazing and I am hoping to make it for dinner with friends. One question, can I substitute sugar with honey? Can’t have refined sugar…
Whoops finished reading… yes I can! Lol
Could I add cocoa powder to the base? Please confirm it is gluten free.
Hi Anne! I haven’t tried it myself, but there’s no reason it shouldn’t work. You might have to add some dates and a bit of oil to even out the texture – depending on how much cocoa powder you use. Good luck and do share how it turns out.