Vegan Mango Cheesecake (No-bake)

This Vegan Mango Cheesecake is a no-bake, dairy-free dessert that is the ultimate celebration of summer days. It's full of mango flavors and can be made with a blender or food processor.

On those sweltering days when the thought of cooking makes me melt, I dive into whipping up a fuss-free, no-bake dessert. So, I decided to try my hand at a super easy Vegan Mango Cheesecake recipe. All you need is a baking tin and a blender or food processor. And let's be real, who can resist the combo of mango and coconut? It's a flavor match made in dessert heaven!

For more mango desserts, check out my Mango Sago, Mango Coconut Bark, and Thai Mango Sticky Rice!

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• Ingredients
• Instructions
• Storage
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Ingredients

Crust:

• Biscuits (or digestives, Graham Crackers or other plain sweet biscuits)
• Vegan butter (melted)

Filling:

• Vegan butter
• Silken tofu
• Maple syrup
• Raw cashews, soaked
• Vanilla extract
• Mangoes (pureed)

Mango jelly:

• Mango (pureed)
• Agar agar
• Lemon juice

Garnish (optional):

• Coconut cream
• Fresh mango slices
• Coconut flakes

Instructions

Crust:

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
2. Mix the biscuit crumbs with the melted vegan butter until well combined.
3. Press the mixture into the base of a lined cake tin to form the crust. Place it in the refrigerator to set while preparing the filling.

Filling:

1. In a blender, combine the melted butter, silken tofu, maple syrup, soaked cashews, vanilla extract, and blended mangoes. Blend until smooth and creamy.
2. Pour the filling over the prepared crust in the cake tin. Smooth out the top with a spatula.
3. Place the cheesecake in the refrigerator to set for at least 4 hours or overnight.

Mango Jelly:

1. In a small saucepan, combine the pureed mango, agar agar, water, and lemon juice.
2. Heat the mixture over low heat, stirring continuously until the agar agar dissolves completely.
3. Allow the mango jelly mixture to cool slightly before carefully pouring it over the set cheesecake filling.
4. Return the cheesecake to the refrigerator to allow the mango jelly layer to set for another 1-2 hours.

Serving:

1. Once the mango jelly layer has set, remove the cheesecake from the tin and place it on a serving plate.
2. Slice the cheesecake into portions and serve chilled.
3. Optionally, garnish with coconut cream, fresh mango slices or coconut flakes before serving.

Storage

1. Refrigeration: After making the cheesecake and enjoying a slice or two, cover the remaining portion or the whole cheesecake tightly with plastic wrap or foil. Place it in the refrigerator to keep it chilled and fresh.
2. Air-Tight Container: If you prefer, you can transfer the cheesecake to an airtight container instead of using plastic wrap. Make sure the container has a secure lid to prevent any odors from the fridge from affecting the taste of the cheesecake.
3. Shelf Life: The vegan mango cheesecake can typically be stored in the refrigerator for up to 4-5 days, maintaining its flavor and texture quite well during this time.
4. Freezing: If you want to store the cheesecake for a longer period, it can also be frozen. Wrap individual slices or the whole cheesecake tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator before serving.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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