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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 7 votes

No Bake Vegan Mango Cheesecake

Delicious no bake vegan mango cheesecake recipe by Veganbell
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,

  • 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!


  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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Rajith Vidanaarachchi
Rajith Vidanaarachchi

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