This Vegan Mango Cheesecake is a luscious, no-bake dessert bursting with tropical flavor and creamy texture — without any dairy, eggs, or refined sugar. Made with whole-food ingredients like cashews, coconut milk, and fresh mango, it’s the perfect plant-based treat for summer gatherings, dinner parties, or clean-eating celebrations.
With a nutty crust, silky mango filling, and a golden color that makes it visually stunning, this cheesecake offers all the indulgence of a traditional dessert with none of the guilt.
Ingredients
This recipe makes one 8-inch round cheesecake (serves 8–10)
For the Crust
- One cup almonds or walnuts
- One cup pitted dates (softened if needed)
- One tablespoon shredded coconut (optional)
- Pinch of sea salt
For the Mango Filling
- Two cups raw cashews (soaked in hot water for at least two hours, then drained)
- One and a half cups fresh or frozen mango chunks (thawed if frozen)
- One third cup coconut cream or full-fat coconut milk (thick part only)
- One third cup maple syrup or agave nectar
- One tablespoon lemon or lime juice
- One teaspoon vanilla extract
- One and a half teaspoons agar agar powder or one tablespoon melted coconut oil (for firmness)
Preparation Time
- Soaking and prep: 2 hours
- Assembly: 25 minutes
- Chill time: 4 to 6 hours (preferably overnight)
- Total time: Approximately 6 to 8 hours (mostly hands-off)
Step-by-Step Instructions
Step 1: Prepare the Crust
- Add almonds or walnuts, dates, coconut (if using), and a pinch of salt to a food processor.
- Pulse until the mixture is crumbly but sticky when pressed between fingers.
- Press the crust evenly into the bottom of a springform pan lined with parchment paper.
- Refrigerate while preparing the filling.
Step 2: Make the Mango Filling
- In a high-speed blender, combine soaked cashews, mango chunks, coconut cream, maple syrup, lemon juice, and vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
- If using agar agar, dissolve it in two tablespoons of boiling water and whisk until smooth. Add to the blender and blend again until well combined.
- Taste and adjust sweetness or acidity if needed.
Step 3: Assemble and Chill
- Pour the mango filling over the prepared crust and smooth the top with a spatula.
- Gently tap the pan on the counter to release any air bubbles.
- Cover and refrigerate for at least four hours or until fully set. For best results, chill overnight.
- Once set, release from the springform pan and garnish with fresh mango slices, coconut flakes, or mint leaves.
Serving Suggestions
- Serve chilled as a refreshing summer dessert
- Garnish with passion fruit, kiwi, or edible flowers for a tropical presentation
- Pair with herbal tea or sparkling water with lime
- Store leftovers in the refrigerator for up to five days or freeze individual slices for up to one month
Nutritional Highlights
| Nutrient | Per Slice (1 of 10) |
|---|---|
| Calories | 310 |
| Total Fat | 20 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 28 grams |
| Sugars | 18 grams |
| Fiber | 3 grams |
| Protein | 5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 45 milligrams |
Key Benefits:
- Rich in healthy fats from cashews and coconut
- Naturally sweetened with dates and maple syrup
- Completely dairy-free, egg-free, and gluten-free
- Mango provides vitamin C and tropical flavor without added sugar
Common Mistakes to Avoid
- Do not skip soaking the cashews. Soaking is essential for a creamy texture.
- Use full-fat coconut milk or cream for richness. Light coconut milk may result in a watery filling.
- Avoid over-processing the crust. It should be crumbly but still hold together when pressed.
- Let the cheesecake chill fully before slicing. Cutting too early may result in a runny texture.
Vegan mango cheesecake is a showstopping dessert that is both delicious and nourishing. Its naturally sweet flavor, creamy consistency, and vibrant tropical twist make it ideal for any occasion — especially when you want something indulgent without compromising on plant-based values.
Try this easy no-bake recipe the next time you are craving something fruity and satisfying. It is proof that vegan desserts can be just as rich, beautiful, and crowd-pleasing as their traditional counterparts.