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5 from 1 vote
Vegan Mango Cheesecake
Vegan Mango Cheesecake
Prep Time
30 mins
Freeze time
5 hrs

Raw, gluten free, refined sugar free, no-bake and vegan!

Course: Dessert
Keywords: Cheesecake, Mango Cheesecake, Vegan, Vegan Cheesecake
Servings: 10 serves
For the Base
  • 1 cup walnuts
  • 1/2 cup pitted medjool dates lightly packed
  • 1 cup dessicated coconut
  • 1 tbsp melted coconut oil
For the Cheesecake (all ingredients should be at room temperature)
  • 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
For the Mango Topping
  • 1 cup fresh cubed mango (approx. 1 mango)
  • 1/2 cup canned coconut milk
  • 1 tbsp maple syrup
  1. Line a 20 cm (8 inch) round springform pan with baking paper and brush the sides with a little melted coconut oil.

  2. Add all crust ingredients to a food processor and process for around 1 minute until a fine, sticky crumb forms.

  3. Remove the base mixture from the processor and press into the prepared pan with the back of a spoon (fingers work just fine too).

  4. 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.

  5. Pour cheesecake mixture onto the prepared base and use a spatula or spoon to make it nice and smooth on top.

  6. Place in the freezer, ensuring it is sitting flat (we don't want no crooked cheesecake!) and freeze for approx. 5 hours.

  7. 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

  8. 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.

Recipe Notes

*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.