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