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slice of cheesecake with a cherry on top
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No Bake Mango Cheesecake Recipe

Treat yourself to the delicious no bake mango cheesecake. 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.
Course Dessert
Cuisine American
Prep Time 9 hours 30 minutes
Total Time 9 hours 30 minutes
Servings 8 servings
Calories 592kcal
Author Charla

Ingredients

To make the base

  • 2 cups of almonds (286g)
  • ½ cup dates (75g)
  • ½ cup shredded coconut (40g)
  • cup coconut oil melted (80ml)
  • teaspoon of himalayan pink salt (0.62g)

For the filling

  • 3 cups of raw cashews soaked (387g)
  • ½ cup of coconut oil melted (118ml)
  • cup organic maple syrup or use coconut nectar, agave syrup (158ml)
  • ½ cup of water (118ml)
  • ½ teaspoon of vanilla extract or powder (2.5g)
  • teaspoon of himalayan pink salt (0.62g)

For the topping

  • 2 cups of sweet mango chunks chopped (or 1 large mango) heaped (330g)
  • ½ tablespoon agar agar powder (8g)
  • ¼ cup hot water (60ml)

Instructions

To make the base

  • 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.

To make the filling

  • Meanwhile place the cashew nuts, vanilla, syrup, coconut oil, water and pink salt to a blender and process until a creamy consistency is formed (add more water ¼ cup of 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.

To make the topping

  • Puree the mango chunks into 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.

Notes

  • For best results use a 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 new 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 then 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.

Nutrition

Calories: 592kcal | Carbohydrates: 41g | Protein: 14g | Fat: 45g | Saturated Fat: 15g | Sodium: 87mg | Potassium: 601mg | Fiber: 6g | Sugar: 24g | Vitamin A: 477IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 4mg