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No-Bake Vegan Mango Cheesecake

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. 

Prep Time
15 mins
Additional Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 slices
Calories: 710 kcal
Course: Dessert
Cuisine: North American

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

    Cup of Yum
  1. The night before, soak almonds and cashews.
  2. 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).
  3. 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.
  4. 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.
  5. Cover the pan with foil and let rest in the freezer for at least 3 hours, or overnight.
  6. To prepare sauce, puree all sauce ingredients in a blender. Taste, and add more water if you want a more liquid consistency.
  7. 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.
  • - 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.
  • - 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.
  • - 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.
  • - 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 Information

Calories 710kcal (36%) Carbohydrates 48g (16%) Protein 16g (32%) Fat 55g (85%) Saturated Fat 17g (85%) Polyunsaturated Fat 13g Monounsaturated Fat 20g Trans Fat 0.003g Sodium 117mg (5%) Potassium 734mg (21%) Fiber 7g (28%) Sugar 28g (56%) Vitamin A 374IU (7%) Vitamin C 16mg (18%) Calcium 98mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 710

% 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.