Description
This No-Bake Vegan Mango Cheesecake is a refreshing and creamy dessert made from soaked nuts and fresh mango, perfect for those seeking a dairy-free, egg-free, and gluten-free indulgence. With a crumbly nut and date crust and a luscious mango cashew filling, it requires no baking and only a few hours of freezing to set. Ideal for summer or any time you want a light, tropical, vegan dessert.
Ingredients
Crust
- 1 cup raw almonds, soaked (about ¾ cup raw, unsoaked)
- 1 cup walnuts or pecans (soaking not necessary)
- 1 cup pitted Medjool dates
- 2 teaspoons vanilla extract
- ⅛ teaspoon sea salt
Filling
- 3 ¼ cups raw cashews, soaked (soak first, then measure – about 2 ½ cups unsoaked)
- Juice of 3 lemons
- Zest of 1 lemon
- ¼ teaspoon sea salt
- ⅓ cup raw agave nectar (can increase up to ½ cup)
- 1 tablespoon vanilla extract
- ½ cup coconut oil
- 1 ½ cups mango chunks (from 2 mangos)
- 2 tablespoons freshly squeezed apple or orange juice
- 2 tablespoons water
- ½ teaspoon lemon or orange zest
- Pinch sea salt
Instructions
- Soak Nuts: The night before preparing the cheesecake, soak almonds and cashews to soften them, which will make the crust and filling smoother.
- Prepare Pan: Lightly oil the bottom and sides of a springform pan (preferably 9-inch for a taller cake, but 12-inch can be used if desired).
- Make Crust: Place the soaked almonds and walnuts in a food processor, pulse until crumbly. Add dates, vanilla extract, and sea salt; process until the mixture sticks together enough to form balls. Press the crust mixture evenly onto the bottom of the prepared pan. Refrigerate or freeze if not proceeding immediately.
- Make Filling: In a food processor or high-powered blender, blend soaked cashews, lemon juice, lemon zest, sea salt, agave nectar, vanilla extract, and coconut oil until completely smooth and creamy. Pour filling over the crust in the pan and spread evenly.
- Freeze Cheesecake: Cover the pan with foil and freeze for at least 3 hours or overnight to allow the filling to set properly.
- Prepare Sauce: Blend mango chunks, apple or orange juice, water, lemon or orange zest, and a pinch of sea salt until smooth. Adjust water quantity for desired sauce consistency.
- Serve: Spoon sauce on each slice just before serving, or decorate the whole cake with sauce and refrigerate a couple of hours before cutting. Remove cake from freezer 30 minutes to one hour before slicing to soften.
Notes
- Soaking nuts overnight is essential to achieve the creamy texture of the filling and crumbly texture of the crust.
- Using a 9-inch springform pan is recommended for a taller, more classic cheesecake height.
- If you prefer a sweeter cheesecake, increase agave nectar up to ½ cup.
- The cheesecake must be kept frozen until just before serving to maintain its shape.
- To soften before slicing, remove the cheesecake from the freezer 30 to 60 minutes ahead of time.
- The recipe is naturally gluten-free and vegan.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Raw
