Delicious No-Bake Vegan Mango Cheesecake

Make No-Bake Vegan Mango Cheesecake at home with a smooth filling and fruity topping. Easy to prepare and perfect for warm days!

This No-Bake Vegan Mango Cheesecake is gluten-free and tastes so much better than the bought ones. Made with fresh ingredients, you get to taste a cold and creamy delight in every bite. Try this recipe if you have a sweet tooth and want something heavenly tasty.

No-Bake Vegan Mango Cheesecake

Prep Time: 15 minutes         Chilling Time: 8 hrs         Total Time: 8 hrs 15 minutes         Servings: 8 Slices

Ingredients

Gluten-Free Crust

• 1 cup walnuts or pecans
• 1 cup raw almonds (soaked)
• 1 cup mejdool dates (pitted)
• 1/8 teaspoon sea salt
• 2 teaspoons vanilla extract

Vegan Cheesecake Filling

• 3 ¼ cup raw cashews (soak first, then measure)
• 1/3 cup raw agave nectar
• 1/2 cup coconut oil
• 1 tablespoon vanilla extract
• 1/4 teaspoon sea salt
• Juice of 3 lemons
• Zest of 1 lemon

Mango Puree

• 1 ½ cups mango chunks from 2 mangoes
• 2 tablespoons water
• 2 tablespoons freshly squeezed apple or orange juice
• 1/2 teaspoon lemon or orange zest
• Pinch sea salt

Recipe

1. Lightly oil the bottom and sides of a springform pan.
2. Add walnuts and almonds to a food processor, and pulse until the mixture is very crumbly.
3. Now, add Mejdool dates, vanilla extract, and sea salt to the same food processor and process until the mixture forms balls that hold together.
4. Line the springform pan with the prepared mixture to form the cake’s bottom.
5. Let this rest in the fridge.
6. Start preparing the cheesecake filling.
7. Add the soaked cashews, agave nectar, coconut oil, vanilla extract, sea salt, lemon juice, and lemon zest to a food processor.
8. Process the ingredients until they are very smooth.
9. Pour this prepared mixture over the prepared crust, and distribute evenly.
10. Cover the pan with a sheet of foil and let it rest in the fridge for 3 hours or overnight.
11. Prepare the mango puree.
12. Add mango chunks, water, sea salt, squeezed juice, and lemon or orange zest to a blender and blend.
13. Taste and add more water if you want a more liquid consistency.
14. Decorate the cake with the mango puree, and let it rest in the fridge for a couple of hours before serving.
15. When ready to serve, remove the cake from the freezer an hour before.
16. Serve and enjoy.

Tips

• You can store the leftover cheesecake, covered, in the fridge for up to 5 days.
• For best results, store the mango puree in an airtight jar separately and spread it when you are ready to eat.
• Use ingredients at room temperature.
• Don’t rush the chill, and let it set in the fridge completely.