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!
Ingredients
Crust
- 1 cup pecans
- 1/4 cup walnuts
- 1 cup unsweetened coconut flakes
- 2 cups pitted dates
Mango Cheesecake Filling
- 2 cups cashews
- 1 cup coconut cream
- 1 cup mango chunks
- 1/2 cup maple syrup
- 1/4 cup coconut oil, room temperature
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