This is a light, cool and creamy no-bake vegan mango cheesecake recipe with a date and almond crust, cashew filling spiked with the zest of lemons and draped with silky mango sauce.
Inspiration for No Bake Vegan Cheesecake
I made this gluten free and vegan mango cheesecake for Passover one year, as part of the Seder celebration, then upon request, for Shavuot as well. It is an adaptation of a Dreena Burton recipe, from the book Let Them Eat Vegan! The result is resplendent, befitting my love for the mango. I love that it requires no time in the oven, just like my no-bake chocolate pistachio cake and another Shavuot favorite, my no bake raspberry swirl cheesecake.
This cheesecake is light, creamy and cool, a cashew vegan cheesecake that does not want for dairy, its cashew cheesecake filling is made tangy with lemon juice and zest. It is draped with silky fresh mango puree, a nearly-pure blend of fruit and water that essentializes this delicate treat and preserves its tropical punch. The base is raw and gluten-free, a sweet mix of nuts and dates.
This sweet mango cheesecake reminds me of the cloud-like Israeli cheesecakes of my youth and passionfruit cheesecake, a perfect fit for a spring or summer dessert. And though it requires some prep, spread out over a couple of days, this cake is easy to throw together, requiring little more than a food processor and a springform pan.
What Mangoes Should You Use in This Cake?
Honey mangoes or Ataulfo mangoes will be best in this cake, since their flesh boasts a stunningly rich and vibrant hue, and they have a delectably sweet taste. I also use them in my fennel and mango slaw! However, any ripe mango is suitable for my purposes!
If you can get your hands on Indian mangoes like Kesar or Alphonso, grab as many as you can and RUN to make this no bake mango cake!
You can use frozen mango or canned mango pulp to make the mango sauce for this no-bake cheesecake.
No Bake Vegan Mango Bar Option!
Instead of arranging the cake in a springform pan, line a 9-inch square brownie or bar pan with parchment paper. Layer the filling at the bottom of the pan, and top with cashew cheesecake filling. Chill and top with mango sauce or slices. Chill again for 1 hour in the freezer before cutting with a hot knife.
Equipment for Making Cheesecake
I bought a Ninja food processor earlier this year, and now I'm in LOVE!
Directions to Make Vegan Mango Cheesecake
Soak the Nuts
One-two hours in advance or the night before, soak almonds and cashews.
Lightly oil the bottom and sides of a 9-inch or 10-inch springform pan.
Prepare the Crust
Place the almonds and walnuts in a food processor, and pulse until the mixture is very crumbly. Add the rest of the crust ingredients, and process until the mixture can be formed into balls that stick together. Line the prepared springform cake pan with the mixture, forming the bottom of the cake.
Make ahead: this can rest in the fridge or freezer for a couple of days, or you can proceed ahead.
Make the Filling
Process the filling ingredients until they are very, very smooth (can be a while, depending on your food processor, or high-powered blender). Pour the mango mixture over the crust and distribute evenly.
Chill Cheesecake
Cover the pan with foil and put back in the freezer for at least 3 hours, or overnight in the fridge.
Prepare mango sauce
Puree all sauce ingredients in a blender. Taste, and add more water if you want a more liquid consistency.
Spoon the sauce on each slice right before serving, if desired, or if eating the whole cake in one sitting, decorate the cake with the sauce and let rest in the fridge for a couple of hours before cutting, or in the freezer for 1 hour.
When ready to serve, remove the cake from the freezer for 30 minutes to one hour, to soften before cutting.
Top Tips for this Vegan Cheesecake
Use room temperature ingredients: Cold coconut oil can solidify and seize when mixed with lemon juice or cold ingredients. Let everything sit out for 10–15 minutes before blending for a smoother filling.
Taste and adjust your mango sauce: Mangoes vary in sweetness. Taste your mango puree before using—it should be naturally sweet, slightly tangy, and pourable. Add a touch of maple or agave if it’s too tart, or more water if it’s too thick.
Chill fully before slicing: Don’t rush the chill! For clean slices, let the cheesecake firm up for at least 8 hours or overnight in the fridge—or 3–4 hours in the freezer followed by a short rest at room temp.
Cheesecake Storage Instructions
Store the cheesecake in the refrigerator, covered, for up to 5 days. If the cake has been topped with mango sauce, the sauce may begin to discolor slightly after 2 days, but the flavor will still be great. For best results, store the sauce separately in an airtight jar and spoon it on just before serving.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
No-Bake Vegan Mango Cheesecake
Equipment
- 1 Food processor OR
- 1 blender
- 1 springform pan 9-inch or 10-inch
Ingredients
Gluten Free Crust:
- 1 cup raw almonds, soaked this is about ¾ cup raw, unsoaked almonds
- 1 cup walnuts or pecans soaking not necessary
- 1 cup pitted Medjool dates
- 2 teaspoons vanilla extract
- ⅛ teaspoon sea salt
Vegan Cheesecake Filling:
- 3 ¼ cups raw cashews, soaked soak first, then measure – this is about 2 ½ cups unsoaked
- juice of 3 lemons
- zest of 1 lemon
- ¼ teaspoon sea salt
- ⅓ cup raw agave nectar can increase up to ½ a cup
- 1 tablespoon vanilla extract
- ½ cup coconut oil
Mango Puree:
- 1 ½ cups mango chunks from 2 mangos
- 2 tablespoons freshly squeezed apple or orange juice
- 2 tablespoons water
- ½ teaspoon lemon or orange zest
- Pinch sea salt
Instructions
- The night before, soak almonds and cashews.
- Lightly oil the bottom and sides of a springform pan ( I made this in a 12-inch pan, but the resulting cake isn't very tall. A 9-inch pan would be better).
- Prepare the crust: place the almonds and walnuts in a food processor, and pulse until the mixture is very crumbly. Add the rest of the crust ingredients, and process until the mixture can be formed into balls that stick together. Line the prepared springform pan with the mixture, forming the bottom of the cake. This can rest in the fridge or freezer for a couple of days, or you can proceed ahead.
- Prepare the filling: process the filling ingredients until they are very, very smooth (can be a while, depending on your food processor, or high-powered blender). Pour mixture over crust and distribute evenly.
- Cover the pan with foil and let rest in the freezer for at least 3 hours, or overnight.
- To prepare sauce, puree all sauce ingredients in a blender. Taste, and add more water if you want a more liquid consistency.
- Spoon the sauce on each slice right before serving, if desired, or if eating the whole cake in one sitting, decorate the cake with the sauce and let rest in the fridge for a couple of hours before cutting. When ready to serve, remove the cake from the freezer for 30 minutes to one hour, to soften before cutting.
Mom says
It' s really fantastic cake!!
kseniaprints says
Thank you, mom!
Monica says
I am so excited about this recipe. I can no longer have dairy or gluten so this is perfect.
kseniaprints says
Let me know how you like it!
Blanca says
Wow! this cake looks amazing. I already did the most of it for tomorrow. I have an important question. What would happened if I leave the mango sauce for more than 3 hours?
Because i did the cake for my mother (in Spain is the mother,s day tomorrow) and my family and i would like to presented with the mango sauce on it.
If they don,t eat all… what would it happen if the cake stays with the sauce until the day after?
Thank you very much for sharing this amazing recipe
🙂
kseniaprints says
IF you keep the sauce separate from the cake in an airproof container, it will keep for a couple of days for sure. If you're serving the whole cake tomorrow, I'd just keep them separate until the last day.
If you decorate the cake, eat some of it one day, and then want to eat more the next day, it should still be OK. I would make sure to cover it with a cake cover or even plastic wrap, if possible. But the longer you wait, the more the sauce will dry out and discolour. So one day is still fine, but the longer you let it sit in the fridge, the less appetizing it'll look... That's to say it'll still be delicious even after a couple of days, but the colour won't be very pretty! It turns from orange to a bit of a dull brown...
Let me know if that doesn't make sense, and I can try and explain again! Happy mother's day 🙂
Nicole says
This turned out SO good! Absolutely loved the crust and the topping tasted so fresh. Will make again!
Claire says
This was quite delicious!
I made it over Easter for my son's inlaws as they are vegan. They said it was one of the best desserts they had had.
Even my none vegan guests loved it.
The mango curd was amazing!!!! I will be making that to go over ice cream this summer!
Addison says
This mango cheesecake is so creamy and decadent! I love that it's dairy free and vegan too!
Rose says
This mango cheesecake tasted as delicious and it looked. Very simple to make. Saving this recipe to make it again and again.
Lisa says
This cheesecake was so worth the effort to make. It was such a tasty dairy-free dessert.
Jag says
Looking forward to trying this but we love mangoes so want more mangoes in the recipe. Can I use mango pulp in the filling? Or is that going to mess up the texture?
kseniaprints says
You can blend a couple of mangoes. After you prep and pour in the cake batter into the form, add the mango puree in like a ribbon and then blend with a knife. Don't just mix it in with the batter or it'll be too wet to get out of the springform pan.