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
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5 from 17 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

Ingredients

To prepare the base,

To prepare the filling,

To prepare the top,

Instructions

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. πŸ™‚
  • 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!

Notes

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

Nutrition

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

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Hi, I'm Neelam. Welcome to Veganbell.
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19 Responses

  1. Rajith Vidanaarachchi says:

    5 stars
    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. Veganbell says:

      Thanks Rajith. -Neelam

    2. 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 πŸ™πŸ™πŸ™

      1. Veganbell says:

        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! πŸ™‚

  2. 5 stars
    This looks incredible! I will make it tomorrow! What size cheescake pan? Is it the 9 inch one? Thank you!

    1. Veganbell says:

      Hi Oana, thank you. Yes, it’s the 9 inch one. Cheers!

  3. How long can this sit in the fridge for?

    1. Veganbell says:

      Hi Taliyah, I wouldn’t go for more than 2 days. The ‘base’ layer starts to taste funny after that.

    2. I bet it will taste awesome frozen if you can’t finish it right away maybe cut into chunks first)

  4. 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!

    1. Veganbell says:

      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. πŸ™‚

  5. Henri Avenard says:

    Β @VeganbellΒ  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)

    2.Mango Puree
    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 !
    πŸ˜ŠπŸ‘

    1. Veganbell says:

      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. πŸ˜ŠπŸ‘

      -Neelam

  6. Hi Neelam,

    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

    1. Veganbell says:

      Hi Chris, I’m so glad you liked the cake. πŸ™‚

      I haven’t tried it myself, but other fruits should definitely work. Thanks!

  7. Viktoriya Malancea says:

    5 stars
    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…

    1. Viktoriya Malancea says:

      Whoops finished reading… yes I can! Lol

  8. Anne Robinson says:

    Could I add cocoa powder to the base? Please confirm it is gluten free.

    1. Veganbell says:

      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.

      ~Neelam

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