Vegan Cookbook

No Bake Vegan Mango Cheesecake

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No Bake Vegan Mango Cheesecake

Super excited to share this No Bake Vegan Mango Cheesecake with you all.

With only 11 simple ingredients, this no-fuss vegan cheesecake tastes incredible. It’s super soft, and so indulging!

Let’s go!

No Bake Vegan Mango Cheesecake
5 from 16 votes

No Bake Vegan Mango Cheesecake

Delicious no bake vegan mango cheesecake recipe by Veganbell
Pin Recipe
Course Dessert
Cuisine American
Keyword cake, cheesecake, vegan cheesecake
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 7 hours
Total Time 7 hours 10 minutes
Servings 6 slices
Calories 759kcal
Author Veganbell

Recipe Video


To prepare the base,

To prepare the filling,

To prepare the top,


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!


  1. You can substitute powdered sugar with same amount of maple/agave syrup.


Serving: 1slice | Calories: 759kcal | Carbohydrates: 60g | Protein: 16g | Fat: 57g | Saturated Fat: 27g | Sodium: 413mg | Potassium: 971mg | Fiber: 9g | Sugar: 37g | Vitamin A: 1150IU | Vitamin C: 44mg | Calcium: 100mg | Iron: 7mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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8 Responses

  1. 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

    1. 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 🙏🙏🙏

      1. 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! 🙂

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