This Vegan mango Cheesecake is incredibly smooth and creamy! The crust adds the perfect amount of heartiness and crunch. The mango flavored filling is just sweet enough. This no bake Vegan cheesecake is easy, healthy and so refreshing!

Vegan mango cheesecake on a white plate

Why You’ll Love This Recipe

This Vegan mango cheesecake will convert you into a cheesecake lover. Here is why:

  • This cheesecake is an easy no bake dessert!
  • The mango filling is extremely smooth and creamy.
  • This cheesecake is just as rich and indulgent as regular cheesecake.
  • The recipe is made without gelatin, without cream cheese, without soy and without tofu.
  • Using cashews adds to the overall creaminess of the cheesecake. In addition, it adds some healthy protein and fats.
  • No oven is required!
  • This recipe is Paleo, Grain Free, Gluten Free, Dairy Free and Vegan. For more Vegan recipes, see my Vegan recipes page.

Recipe Steps

Step 1

First, soak cashews in hot water for at least 2 hours (up to 4 hours).

Cashews soaked in water

Step 2

Grease an 8 inch cheesecake pan with coconut oil spray. Set aside.

Step 3

Make the crust first. Blend the crust ingredients in a blender until crumbly and sticky.

Blended cheesecake crust

Step 4

Then, press the crust into the greased pan in one even layer.

Cheesecake crust in springform pan

Step 5

Next, drain, wash, rinse and pat dry cashews. Add cheesecake filling ingredients to a clean blender. Blend until smooth and creamy. Stop and scrape down sides of blender if needed.

No bake mango cheesecake in blender

Step 6

Pour the cheesecake mixture into pan.

Vegan mango dessert

Step 7

Then, place pan in freezer. Freeze for at least 3 hours or until firm.

Healthy mango cheesecake in pan

Step 8

Once firm, remove from freezer. Carefully slice into 10 pieces. Top with coconut whipped cream if desired.

Expert Tips

  • Blend crust ingredients until nuts and dates are ground up.  The mixture will be crumbly and sticky. 
  • Soaked cashews should be softened.  Wash, rinse and pat them dry before adding to blender.
  • Blend cheesecake filling until smooth and creamy.  I blend for about 15 seconds, then stop and scrape down the sides of the blender. Continue until smooth.
  • If using frozen mango, thaw before using.  Squeeze out any excess water.  Alternatively, microwave frozen mango until room temperature (not warm) before use.
  • Freeze Vegan mango cheesecake until completely firm.
  • If cheesecake is too firm to cut through, allow it to sit at room temperature for 10 to 15 minutes before slicing.
  • This can be made in a 6 inch cheesecake pan for a taller result.  Freeze for at least 4 hours.
Healthy Vegan cheesecake with mango

Frequently Asked Questions (FAQs)

What is Vegan cheesecake made of?

Vegan cheesecake is typically made with soaked cashews. Soaking the cashews yields a creamy cheesecake. In addition, some are made with Vegan cream cheese.

Can I freeze Vegan cheesecake?

Yes, this Vegan cheesecake can be frozen and stored in the freezer. Thaw at room temperature or in the fridge until it can be sliced through.

Why is this made with cashews?

When soaked and blended, cashews are very creamy. In this case, they replace the typical cream cheese.

How do I store leftovers?

Store leftovers in the freezer. If eating the next day, cheesecake can be stored in the fridge overnight.

What is coconut cream?

Coconut cream is a very thick coconut milk like substance. It is actually made from the simmering of coconut shreds and water.

Is Vegan cheesecake made with raw cashews or roasted cashews?

I have tried Vegan cheesecake with both raw and roasted cashews and had success! Use whatever you have on hand. I do NOT suggest using salted cashews (or any flavored cashews).

Vegan mango dessert

You May Also Like

If you make this recipe, I would love to see it! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!

Vegan mango cheesecake on a white plate

Get the Recipe: Vegan Mango Cheesecake (No Bake & Raw)

This Vegan Mango Cheesecake is so smooth and creamy. The subtle mango flavor adds the perfect amount of sweetness. This gluten free Vegan cheesecake is no bake and raw. It is the best dessert for spring and summer!
5 from 4 votes

Ingredients

Crust

Mango Cheesecake Filling

Instructions 

  • First, add cashews to a small bowl of hot water. Soak for at least 2 hours.
  • Once cashews are almost done soaking, make bottom crust. Grease an 8 inch cheesecake pan with coconut oil spray.
  • Add crust ingredients to a blender. Blend until nuts are ground up and mixture is sticky.
  • Press crust mixture into the bottom of greased cheesecake pan. Press into one even layer and set aside.
  • Then, make cheesecake filling. Drain, rinse and pat dry cashews.
  • Add all cheesecake filling ingredients to a clean blender. Blend until smooth and creamy. Stop and scrape down the sides of the blender if needed.
  • Pour mixture down into pan on top of crust.
  • Place pan in freezer. Freeze for at least 3 hours until firm.
  • Then, remove from freezer. Carefully slice into pieces. Top with coconut whipped cream if desired.

Notes

  • Blend crust ingredients until nuts are ground up.  The mixture will be sticky.  See photo above for texture.
  • Press crust mixture into an even layer in cheesecake pan.
  • Soaked cashews should be softened but still holding their shape.  Wash, rinse and pat dry cashews before adding to blender.
  • Shake can of coconut cream before using.
  • Blend cheesecake filling until smooth and creamy.  I blend for about 15 seconds, stop and scrape down the sides of the blender and then blend again.
  • If using frozen mango, thaw before using.  Squeeze out any excess liquid.  Alternatively, microwave frozen mango until room temperature before using.
  • Freeze until completely firm.
  • If cheesecake is too firm to cut through, allow it to sit at room temperature for 10 to 15 minutes before slicing.
  • This cheesecake is not very tall.  It can be made in a 6 inch cheesecake pan for a thicker result.  Freeze for at least 4 hours in this case.
Calories: 549kcal, Carbohydrates: 49g, Protein: 8g, Fat: 40g, Saturated Fat: 20g, Sodium: 9mg, Potassium: 605mg, Fiber: 7g, Sugar: 33g, Vitamin A: 188IU, Vitamin C: 7mg, Calcium: 55mg, Iron: 3mg

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