No Bake Mango Cheesecake Recipe

Treat yourself to the delicious no bake mango cheesecake with creamy cashew based filling and an almond crust. This cheesecake is so decadent, vegan friendly, contains no gluten and perfect for the summertime. A dessert that's incredibly healthy and simple to make.

I'm really loving these no bake cheesecake recipes right now. The last time I made a cheesecake was when I made a chocolate cheesecake (raw might I add).

I will be the first to admit I'm not a huge fan of cheesecake well at least the store bought kind.

My no bake mango cheese cake recipe is a healthy, gelatine free alternative that tastes so amazing and a complete contrast to manufactured cheesecake.

It's not overly sweet and loaded with unnecessary fillers, most of which feature words that  cannot be pronounced.

Recipe idea/concept

My solution to combating the loathe for factory made cheesecake was to learn how to make it from scratch at home, not just any type of cheesecake but a raw one.

Initially when I first discovered raw cheesecake I was stunned to find out that the majority of ingredients used were nuts/seeds and even vegetables.

Before you freak out I'll explain what I mean further down, so don't click the X button just yet.

What is a no bake cheesecake?

A no bake aka raw cheesecake is essentially a dessert that's made from natural ingredients that are eaten in its unadulterated state.

Many raw foodists prefer to consume their foods using this method to procure the full health benefits from eating foods which haven't been processed.

While I don't lead a fully raw lifestyle I do enjoy eating raw energy balls and cheesecakes which explains why I made this no bake mango cheesecake.

Recipe revamp

If you are a regular to my site then you may already recognise this cheesecake. I felt that it needed some adjustments since making it several years ago.

For a start, I no longer add zucchini/courgettes, instead I swapped it from more cashew nuts instead since zucchini/courgettes are seasonal and not always easy to obtain and the price varies.

I've always lightly simmered the mango on the stove with some agar agar to make sure the topping is more stable and added dates to the crust to give a nice sweet base.

There are not huge changes, but enough to highlight and re-publish the recipe plus I've included step by step pictures so you can see the whole process.

Reasons to make this cheesecake

• It contains healthy fats that add nutritional value
• It's raw and vegan friendly
• Contains no additives or preservatives
• This is an eggless mango cheesecake and free from gelatine
• You know what ingredients are in the cheesecake - no hidden extras

The steps

• Line the base and perimeter of a  8'' or 9'' spring form pan with parchment paper and set aside.
• Using a food processor with an S blade and pulse the almonds, date and coconut to make a fine consistency.
• Then pour in the coconut oil and pulse until you should be left with a slightly moist pliable dough, if not add some water, a tablespoon at a time.
• Pour the crumbly mixture into the lined spring form pan and using the back of a spoon to press down firmly to create the base..
• Place the base in the freezer as you continue to make the filling/topping.

• Meanwhile place the cashew nuts, vanilla, syrup, coconut oil, water and pink salt into a blender and process until a creamy consistency is formed (add more water but no more than a ¼ cup at a time, if required).
• Pour the filling onto the base then allow the filling to set in the freezer for 1-2 hours before moving onto the next step.
• Puree the mango chunks in a blender to create a smooth consistency.
• Then add the mango puree to a small saucepan on medium heat, mix together the agar agar with hot water then stir it into the puree.
• Continue to simmer the puree for 5 minutes, then set aside and allow to cool down
• Take the baking tin out of the freezer and pour the mango puree on top of the filling.
• Finally freeze the entire cheesecake for at least 8 hours or overnight.

Frequently asked questions

How long does the cheesecake take to freeze?

The entire cheesecake will need to freeze for several hours or overnight in order for it to fully set.

Keep the cheesecake in the freezer at all times until serving.

Keep in mind the topping is made from pureed fruit so leaving it at room temperature/in warm weather will cause it to melt quite quickly.

Can you use mango pulp instead?

Yes, if you want to use mango pulp instead that's not a problem. Just use the amount that makes the equivalent to 2 cups.

Is it okay to soak the dates?

Yes, you can soak them if you want to. However, as I don't want to run the risk of the base becoming too sticky, this is the reason why I use coconut oil instead of doing so.

Notes and tips

• For best results use an 8'' or 9'' inch spring form pan and be sure to line it.
• When making the base, you want to use a food processor (fitted with an S blade)  and a little patience is needed, and pulse, pulse, pulse!
• If the base is too dry, add a splash of water (a tablespoon at a time, until it is pliable).
• I have updated the recipe by adding agar agar powder (NOT flakes) to the mango puree to help with stabilizing it.
• Only remove the cheesecake near to serving time (no earlier than 10 minutes) and DO NOT at any time leave the remaining cheesecake out on the countertop or it will melt away.
• Only slice the portions that you need and keep the rest in the freezer NOT the refrigerator.

More desserts to try

• Guava Cheesecake
• No Bake Gluten Free Chocolate Cheesecake
• No Bake Pineapple Cheesecake
• Chocolate Avocado Ice Cream
• Vegan Carrot Pudding
• Black Rice Pudding

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