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.
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!
How to Make this Recipe
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.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
No-Bake Mango Cheesecake
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Blender
- Cuisine: Vegan, Gluten-Free
This raw and vegan ‘cheesecake’ is incredibly east to make with simple everyday ingredients. It’s so fresh, decadent and delicious you’ll be counting down the minutes until it’s ready to eat!
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
- 2 cups cashews, soaked at least 4 hours up to overnight, drained and rinsed
- 1/4 cup fresh lime juice
- 1 cup fresh diced mango
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup canned full-fat coconut milk
- To make the crust, place the almonds, 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.
I love a variety of vegan cheesecakes, I feel like this recipe could use more mango flavor, either with a really tasty ripe mango or some dried mango powder. The flavor was a little bland in my family’s opinion. I also added 1/2 tsp turmeric for more vibrant color and we couldn’t detect any turmeric flavor from that amount.
Hi! I’m excited to try this out. Do you know what I could substitute for the dates? thanks!
Hi Wendy, you could maybe use soaked raisins instead but I haven’t tried it and they do have a stronger flavour. You could also try the crust from my no-bake blueberry cheesecake that uses pecans and maple syrup. Thanks.
Love your recipes, we have been making many of them with great success!
I was wondering, could I sub the mango with like Avocado or other fruits?
You can use other fruits and maybe a little avocado. I probably wouldn’t do all avocado unless you really love the flavor. Let me know if you try the recipe!
Could I used fresh mango that I froze?
That should be ok but I would thaw it in the fridge before using in the recipe. Let me know how it turns out!
Wondered the same… did you try it Carol? 🙂
Hi! Love this simple recipe! Is it possible to opt out the lime juice? Will it change the texture of the filling? Thanks!
You can leave it out. I haven’t tried it without the 1/4 cup lime juice so I can’t guarantee the recipe but I think it should be just fine. Enjoy!
Do you by chance know any nutritional info as far as calories goes for serving and/or for the whole pie? Thanks so much! Excited to give this a try!
I added it to the post. It’s quite high in fat due to the coconut oil, coconut milk and cashews so it’s a decadent treat but still made with feel-good ingredients. Hope you enjoy it!
So bummed! In addition to eggs, dairy, and gluten, I am allergic to cashews!
Aw too bad! This recipe needs the cashews unfortunately, so I can’t recommend a substitute. There are some no-bake tofu-based cheesecake recipes out there if you Google it! Good luck
This looks awesome. Do you think it’s possible to substitute for the coconut oil?
Unfortunately the coconut oil can’t be subbed in this recipe as it’s needed for a firm texture. I’d have a look online for oil-free raw cheesecake recipe! Thanks 🙂
I have subbed melted cacao butter for coconut oil in many raw cake recipes. The kind I use is is cut in chunks, each is about a tablespoon, simply melt it in double boiler.
Yes, cacao butter would work. It’s quite similar to oil though if they were looking for a different type of ingredient. But yes, cacao butter or coconut oil can be used to firm it.
Love the 1st picture in this post. How did you get that starry effect in the background?
That’s actually just a tree behind my house, it’s all blurry with the sun shining through the leaves 🙂 No effect needed!