No-Bake Vegan Mango Cheesecake

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This is a smooth and creamy no-bake vegan mango cheesecake recipe with a date and almond crust, a no-bake cashew filling spiked with the zest of lemons and draped with silky mango sauce. Please note that mango sauce will discolour if exposed to air for too long, so don't decorate the whole cake several days in advance. The sauce will keep well in a jar for a couple of days.

Course Dessert

Cuisine North American

Keyword almonds, cashews, easter, gluten-free, mango, Mother's Day, no bake, passover, pecans, raw, spring, summer, vegan, walnuts

Prep Time 15

Chilling time 8

Total Time 8 15

Servings slices

Calories 710kcal

Author Ksenia Prints

Equipment

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.

Notes

Frozen mango or canned mango - you can use frozen mango to make the mango sauce for this no-bake cheesecake.

Top with mango slices - I also love to serve this cake topped with fresh mango slices instead of puree.

No bake vegan mango bars - 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.

Vegan Gluten Free mango tart - I also love to present this as a tart, made in a springform tart pan. Follow the same instructions for making this into a cake.

Nutrition