Vegan Mango Cheesecake (No Bake & Raw)
User Reviews
5
Vegan Mango Cheesecake (No Bake & Raw)
Description
This no-bake vegan mango cheesecake begins with soaking cashews to soften them without losing shape. The crust is prepared by blending pecans, walnuts, coconut flakes, and pitted dates into a sticky mixture pressed evenly into a greased 8-inch cheesecake pan, forming a firm base. Once the crust is set aside, the soaked cashews are drained and blended with coconut cream, mango chunks, maple syrup, and room-temperature coconut oil until very smooth and creamy.
The filling is poured over the crust and the pan is placed in the freezer for at least three hours to firm up. The firmness can be adjusted by using a smaller pan for a thicker cheesecake or extending freezing time. Before slicing, the cheesecake can be topped with coconut whipped cream if desired. Allowing the cheesecake to sit at room temperature briefly before serving eases cutting and enhances texture.
The dessert is vibrant from the mango and creamy from the nuts and coconut, all while being free of dairy and refined sugar. It provides a fresh alternative to traditional baked cheesecakes, with tropical flavor and creamy consistency from natural ingredients.
Ingredients
Crust
- 1 cup pecans
- 1/4 cup walnuts
- 1 cup coconut flakes unsweetened
- 2 cups dates pitted
Mango Cheesecake Filling
- 2 cups cashews
- 1 cup coconut cream
- 1 cup Mango chunks
- 1/2 cup maple syrup
- 1/4 cup coconut oil room temperature
Instructions
- First, add cashews to a small bowl of hot water. Soak for at least 2 hours.
- Once cashews are almost done soaking, make bottom crust. Grease an 8 inch cheesecake pan with coconut oil spray.
- Add crust ingredients to a blender. Blend until nuts are ground up and mixture is sticky.
- Press crust mixture into the bottom of greased cheesecake pan. Press into one even layer and set aside.
- Then, make cheesecake filling. Drain, rinse and pat dry cashews.
- Add all cheesecake filling ingredients to a clean blender. Blend until smooth and creamy. Stop and scrape down the sides of the blender if needed.
- Pour mixture down into pan on top of crust.
- Place pan in freezer. Freeze for at least 3 hours until firm.
- Then, remove from freezer. Carefully slice into pieces. Top with coconut whipped cream if desired.
Notes
- Blend crust ingredients until nuts are finely ground and mixture is sticky before pressing into pan.
- Soak cashews to soften but maintain shape; rinse and pat dry before blending filling.
- Shake the can of coconut cream before use to incorporate liquid and cream evenly.
- Blend cheesecake filling until very smooth, scraping blender sides as needed.
- If using frozen mango, thaw and squeeze out excess liquid or microwave to room temperature before blending.
- Freeze cheesecake until fully firm; a firmer texture requires at least 3 hours freezing or longer for thicker cakes.
- Allow frozen cheesecake to sit at room temperature 10-15 minutes before slicing if too firm.
- For a thicker cake, use a 6-inch pan and freeze longer, about 4 hours or more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Sodium | 9mg | 0% |
| Potassium | 605mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 33g | 66% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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