No-Bake Vegan Mango Cheesecake
User Reviews
5
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Prep Time
15 mins
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Additional Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 slices
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Calories
710 kcal
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Course
Dessert
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Cuisine
North American
No-Bake Vegan Mango Cheesecake
Description
This cheesecake features a crust made from almonds, walnuts, dates, vanilla, and sea salt crushed together to form a stable base. The filling is a smooth blend of soaked cashews, lemon juice and zest, agave nectar, vanilla, and coconut oil, which creates a rich, creamy consistency once set. The mango puree topping combines fresh mango chunks with apple juice, lemon zest, and a pinch of salt to balance the sweetness and add fresh citrus notes.
After assembling the crust and pouring on the filling, the cheesecake is chilled in the freezer until firm. The mango sauce is blended separately and added before serving or used as a topping with fresh mango slices for a vibrant presentation. This dessert is suitable for those seeking a vegan and gluten free option with tropical fruit brightness.
Frozen mango can substitute fresh for the puree if needed, and the cake can also be prepared as bars or a tart using alternate pans and layering methods detailed in the notes.
Ingredients
Gluten Free Crust:
- 1 cup almonds this is about ¾ cup raw, unsoaked almonds, raw, soaked
- 1 cup walnuts soaking not necessary, or pecans
- 1 cup date Medjool, pitted
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt sea salt
Vegan Cheesecake Filling:
- 3 ¼ cups cashew soak first, then measure - this is about 2 ½ cups unsoaked, raw, soaked
- lemon juice of 3 lemons
- lemon zest of 1
- ¼ teaspoon salt sea salt
- ⅓ cup agave nectar can increase up to ½ a cup, raw
- 1 tablespoon vanilla extract
- ½ cup coconut oil
Mango Puree:
- 1 ½ cups Mango chunks from 2 mangos
- 2 tablespoons apple juice or orange juice, freshly squeezed
- 2 tablespoons water
- ½ teaspoon lemon zest or orange zest
- Pinch salt 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 can be used for the mango sauce as an alternative to fresh mango.
- The cheesecake can be topped with fresh mango slices instead of the mango puree for a different presentation.
- Prepare no-bake vegan mango bars by layering filling in a square pan lined with parchment paper, then chill and top with mango sauce or slices before serving.
- Alternatively, make a vegan gluten free mango tart using a springform tart pan following the cake instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 55g | 85% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.003g | 0% |
| Sodium | 117mg | 5% |
| Potassium | 734mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 28g | 56% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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