Mango cheesecake is the kind of thing that used to pop up in my dreamiest of dreams. So to come up with an easy no-bake vegan mango cheesecake recipe, made entirely from whole foods, has got me a little bit excited.
Here in Australia, summer is here and mango season is ON! The local mango man is parked just down the road from my house most days. Oh yeah baby. Mangoes mangoes mangoes. I love ’em.
Mango also reminds me of Christmas. That might sound strange if you’re from the North and associate Christmas with cold days, white snow and hot drinks. Swap those out for cold drinks, white sand and hot days and you have an Aussie Christmas.
This vegan mango cheesecake is definitely one for the Aussie Christmas recipe collection. Because we all know the last thing we feel like eating on a 30°C day is hot apple pie or warm Christmas pudding. Nope, no way. I know you’re hearin’ me Queenslanders!
What’s In It?
The base is a combo of desiccated coconut, walnuts and medjool dates, though regular dates pre-soaked in water for a few hours will work too. A dash of coconut oil helps bring it all together. The actual cake is based on cashews, which we all know can produce an excellent vegan cheese substitute.
The nutritional yeast along with the lemon juice will add a cheesy tang that would normally be provided by the cream cheese in a cheesecake. **Quick side note: These vegan chocolate hazelnut cheesecakes are made with store-bought vegan cream cheese and they are ridiculously decadent. A little bit #naughty too. Certainly nowhere near as healthy as this entirely whole food-based recipe, but great for a treat 😉 **
Anyway, back to our mango cheesecake. So the final flavour you achieve will be heavily affected by the flavour of the mangoes you choose. Make sure you pick really ripe ones (almost to the point of over-ripe). Try to choose a sweet variety if you can.
Let’s be real, this can actually be enjoyed by anyone, anywhere at any time of year. Cos it’s that freakin’ good. And healthy. Free from gluten, refined sugar and the hassle of baking.
Amen and Merry Aussie Christmas!
Raw, gluten free, refined sugar free, no-bake and vegan!
- 1 cup walnuts
- 1/2 cup pitted medjool dates lightly packed
- 1 cup dessicated coconut
- 1 tbsp melted coconut oil
- 3 cups soaked raw cashews (see note)
- 1 cup fresh cubed mango (approx. 1 mango)*
- 3/4 cup maple syrup
- 1/2 cup melted coconut oil
- 1 tbsp nutritional yeast *see note
- 1/3 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh cubed mango (approx. 1 mango)
- 1/2 cup canned coconut milk
- 1 tbsp maple syrup
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Line a 20 cm (8 inch) round springform pan with baking paper and brush the sides with a little melted coconut oil.
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Add all crust ingredients to a food processor and process for around 1 minute until a fine, sticky crumb forms.
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Remove the base mixture from the processor and press into the prepared pan with the back of a spoon (fingers work just fine too).
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Add all cheesecake ingredients to a blender and use the pulse setting at first until everything starts to come together. Blend until very very smooth.
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Pour cheesecake mixture onto the prepared base and use a spatula or spoon to make it nice and smooth on top.
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Place in the freezer, ensuring it is sitting flat (we don't want no crooked cheesecake!) and freeze for approx. 5 hours.
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Remove from freezer and leave at room temperature for at least 20 minutes before releasing the springform pan and transferring to a plate. Return to the fridge if you do not wish to serve it within an hour after removing from freezer. *See note
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To make the mango topping, simply blend the topping ingredients for 20-30 seconds and dallop onto the cake, spreading with the back of a spoon. Serve with extra sliced fresh mango.
*The flavour of your cheesecake will be heavily affected by the flavour of the mangoes you choose. Make sure you pick really ripe ones (almost to the point of over-ripe). The sweeter the better! Soak your cashews for a minimum of 3 hours and a maximum of 8. The nutritional yeast along with the lemon juice will add a cheesy tang that would normally be provided by the cream cheese in a cheesecake. The cake is ready to serve once it is completely defrosted.
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How long can this cheesecake be kept frozen?
Thanks!
Hey Lauren! It will freeze well for up to 8 weeks or so 😉 Hope you loved the recipe x