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No-Bake Mango Cheesecake

Name: No-Bake Vegan Mango Cheesecake
Prep time: 5 min
Cook time: 5 min
Total time: 4 h 10 min
Yield: 6 slices
Cuisine: Vegan
Ingredients: 1/2 cup Almonds; 1/2 cup Walnuts; 1 cup Desiccated Coconut; 1 teaspoon Salt; 10 to 12 soft and pitted Medjool Dates; 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; 1 cup Water; 1/2 teaspoon Agar Agar Powder; 1/2 cup Mango Puree

Creamy cashew base, sweet mango layer, and almond-walnut crust are layered and chilled.

Dessert

American

Gluten-Free

Soy-Free

Oil-Free

Introduction

If you love mangoes and cheesecake, this recipe brings you the best of both worlds - without using any dairy or turning on your oven. We've created this No-Bake Mango Cheesecake to be easy to make while still delivering all the creamy, sweet flavor you'd expect from a traditional cheesecake.

The star of this recipe is cashews, which create an amazingly smooth and creamy filling when properly soaked and blended. Combined with fresh mango and sitting on top of a crunchy base made from almonds, walnuts, and coconut, this cheesecake has different textures that make each bite delicious.

One great thing about this recipe is that you can make it any time of the year. While fresh mangoes are great when you can get them, frozen mango puree works just as well. The three layers - the nutty bottom, creamy middle, and bright mango top - look beautiful when you slice into the cake, making it perfect for serving at parties or family gatherings.

If you're new to making vegan desserts, don't worry - this recipe is a great place to start. We use agar agar (a plant-based ingredient) instead of gelatin to make the cheesecake firm up nicely. Since there's no baking involved, you don't have to worry about the usual cheesecake problems like cracking or over-baking. Just blend, layer, and chill!

Ingredients

Base Ingredients:

1/2 cup Almonds
1/2 cup Walnuts
1 cup Desiccated Coconut
1 teaspoon Salt
10 to 12 soft and pitted Medjool Dates (medium-sized)

Filling Ingredients:

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

Top Layer Ingredients:

1 cup Water
1/2 teaspoon Agar Aar Powder
1/2 cup Mango Puree

Instructions

Soak Cashews: In a large mixing bowl, combine 2 cups raw cashews with 3 cups hot water. Let soak for 2 hours.
Drain Cashews: After 2 hours, drain the soaked cashews and set aside.
Process Nuts: In a food processor, add 1/2 cup almonds and 1/2 cup walnuts and process until gritty.
Mix Base: Add 1 cup desiccated coconut, 1 teaspoon salt, and 10-12 pitted dates. Process until sticky and slightly lumpy.
Form Base: Transfer mixture to a cheesecake pan and press-spread evenly until flat. Set aside.
Heat Mixture: In a saucepan over medium heat, combine 2 cups coconut milk and 1.5 tablespoons agar agar. Mix well and bring to a boil.
Blend Filling: Turn off heat and transfer mixture to a high-speed blender (if using a plastic blender, let cool slightly).
Complete Filling: Add the soaked and drained cashews, 1/3 cup powdered sugar, 1 teaspoon vanilla extract, 1/4 cup lemon juice, and 2 cups mango puree. Blend until smooth.
Pour Filling: Pour mixture evenly over the base and flatten the surface with a spatula.
Initial Chill: Refrigerate for about 3 hours, or until set.
Prepare Topping: After 2 hours, in a saucepan over medium heat, combine 1 cup water, 1/2 teaspoon agar agar, and 1/2 cup mango puree. Mix well and bring to a boil.
Strain Mixture: Turn off heat and strain the mixture to remove any lumps or fibers.
Add Topping: Pour evenly over the set filling.
Final Chill: Refrigerate for 1 hour.
Serve Cheesecake: Once fully set, slice and serve your No-Bake Vegan Mango Cheesecake.

Recipe Video

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Recipe Notes

Soaking Cashews: Make sure to soak the cashews in hot water for at least 2 hours. This softens them and ensures a smooth, creamy filling when blended.
Blending Tips: Use a high-speed blender for the best results. If your blender has a plastic jar, let the hot coconut milk mixture cool slightly before blending to avoid damage.
Dates: If your dates aren’t soft, soak them in warm water for 10 minutes, then drain before using. This helps them blend smoothly into the crust.
Pressing the Crust: When pressing the crust into the cheesecake pan, use the back of a spoon or a flat-bottomed glass to make it even and compact.
Setting Time: Be patient! The cheesecake needs at least 3 hours to set in the fridge for the filling and 1 additional hour after adding the mango topping.
Storing: Store the cheesecake in the fridge for up to 5 days or in the freezer for up to 1 month. If frozen, thaw in the fridge for a few hours before serving.
Sweetener Substitution: You can substitute powdered sugar with the same amount of maple or agave syrup for a natural alternative.

Frequently Asked Questions

Can I use frozen mangoes instead of fresh mango puree?

Yes! Just thaw the frozen mangoes and blend them into a puree. Adjust the sweetness if needed, as some frozen mangoes can be tangier.

What can I use instead of almonds and walnuts for the crust?

You can substitute other nuts like pecans, hazelnuts, or even seeds (like sunflower or pumpkin seeds) for a nut-free version.

Can I make this cheesecake without agar agar?

Agar agar is essential for setting the filling and topping. If you don’t have it, you could try using vegan gelatin alternatives, but the texture and setting time may vary.

Can I make this recipe sugar-free?

Yes! Replace the powdered sugar with a sugar-free alternative like stevia or monk fruit sweetener. Keep in mind this may slightly alter the taste.

My filling isn’t setting—what went wrong?

Ensure the agar agar was fully dissolved in the coconut milk by bringing it to a boil and stirring continuously. Without this step, the mixture won’t set properly.

Can I make this recipe ahead of time?

Absolutely! Prepare the cheesecake the day before serving and store it in the fridge. This allows the flavors to meld and makes hosting stress-free.

Do I need a specific type of pan?

A springform pan works best for easy removal and presentation. If you don’t have one, line a regular pan with parchment paper for easy lifting.