No-Bake Mango Cheesecake
These no-bake mango cheesecake is vegan, gluten-free and easy to make with no baking required. Enjoy this healthy dessert with mango, lime and coconut for a light Summer treat.
No-bake cheesecakes are easy to make in two parts: the crust and the cheesecake. Once you’ve mixed up the dough for the crust and made the filling, it’s just a matter of setting the cake in the freezer until firm. Let’s take a look.
Part 1: Make the Cheesecake Crust
The crust for no-bake cheesecakes is easy. You can use pretty much any nut, blended with dates to create a delicious, sweet and chewy crust. I used almonds in the recipe but walnuts and pecans also work well. The crust for this cheesecake also has some shredded coconut and lime zest added to complement the mango.
Just make sure you use fresh, soft dates in the recipe for best results. If you don’t have fresh dates, soak them in hot water for 10 minutes and drain before using.
Once you’ve made the dough for the crest, you’ll press it into the bottom of a springform cake pan. You can also make this recipe in muffin tins for mini-cheesecakes.
Part 2: Make the Raw Cheesecake
Raw, or no-bake, cheesecakes are typically made from raw, soaked cashews blended with coconut oil and coconut milk. As the coconut oil and milk chills, it firms right up to create a beautiful cheesecake texture.
To make the cheesecake filling for this recipe, you’ll simply blend soaked cashews with fresh mango, coconut oil, coconut milk, lime and maple syrup. Once you’ve blended up the filling, spread it over the crust that you pressed into the springform pan.
Do I have to use soaked cashews?
If you have a high-speed blender such as Vitamix, you can skip the soaking, however, if you have time, soaking them will produce the smoothest result.
If you don’t have a high-speed blender, soak the cashews for 4 hours up to overnight. In a pinch, you can do a “quick soak” by pouring just boiled water over them in a bowl and letting them soak for 15 minutes. After they’ve soaked, drain and proceed with the recipe.
Part 3: Set and Enjoy
Once the cheesecake has firmed up in the freezer for a few hours, it’s ready to enjoy! Let it sit at room temperature for 10-15 minutes to soften slightly. Then slice and enjoy.
This light Summer dessert is perfectly sweet and zippy thanks to fresh lime juice, dates, mango and maple syrup. The crust is made from almonds, dates and coconut, making it gluten-free and sugar-free and the cheesecake is made from raw cashews blended with mango and coconut milk. The result is a flavourful, creamy vegan dessert you will love!
- Raw Vegan Carrot Cake
- Chocolate Peanut Butter Cups
- No-Bake Cashew Tahini Bars
- No-Bake Peanut Butter Blondies
- No-Bake Pumpkin Cheesecake
For the Crust
- 1 cup raw almonds
- 1 cup packed, pitted soft dates
- 1/2 cup unsweetened shredded coconut
- 1 tsp lime zest
For the Cheesecake
- To make the crust, place the cashews, dates, coconut and lime zest in a food processor and process until it forms a dough.
- Press the dough into the bottom of a 7-9 inch springform pan.
- To make the cake, place the cashews, lime juice, mango, maple syrup, coconut oil and coconut milk in a food processor and mix well, stopping to scrape down the sides.
- Continue to blend until it’s very smooth.
- Pour into the pan on top of the crust and spread evenly.
- Place in the freezer and let set for at least 3 hours.
- Let thaw for 15 minutes before slicing and serving. Leftover cheesecake can be stored in the fridge for up to 1 week or freezer for up to 2 months.
Keywords: vegan mango cheesecake, raw mango cheesecake, healthy, easy
This recipe was originally published May 17, 2013.