Description
A refreshing and creamy no-bake vegan mango cheesecake made with a nutty date crust and a smooth cashew-based filling, naturally sweetened and perfect for a dairy-free dessert option. This easy-to-make cheesecake sets in the freezer and features a vibrant mango topping for an extra burst of tropical flavor.
Ingredients
Crust
- 1 cup raw almonds, soaked (about ¾ cup raw, unsoaked almonds)
- 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 (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
Sauce
- 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 of sea salt
Instructions
- Soak Nuts: The night before preparing the cheesecake, soak the almonds and cashews to soften them. This makes the nuts easier to blend into a creamy texture for the crust and filling.
- Prepare Pan: Lightly oil the bottom and sides of a springform pan (a 9-inch pan is recommended for a taller cake, though a 12-inch was used resulting in a thinner cake).
- Make Crust: Place soaked almonds and walnuts into a food processor and pulse until crumbly. Add dates, vanilla extract, and sea salt; process until the mixture sticks together and can be formed into balls. Press the crust mixture evenly into the bottom of the prepared pan. Chill in the fridge or freezer until ready to add filling.
- Make Filling: Process soaked cashews, lemon juice, lemon zest, sea salt, agave nectar, vanilla extract, and coconut oil in a food processor or high-powered blender until the mixture is very smooth and creamy.
- Assemble: Pour the smooth filling over the prepared crust in the springform pan and distribute evenly.
- Freeze Cake: Cover the pan with foil and let the cheesecake rest in the freezer for at least 3 hours, preferably overnight, to firm up.
- Prepare Sauce: Blend mango chunks, apple or orange juice, water, lemon or orange zest, and sea salt until smooth. Adjust with more water if a thinner sauce is desired.
- Serve: Spoon the mango sauce onto each slice just before serving, or if serving the entire cake at once, decorate the top with the sauce and refrigerate for a couple of hours before slicing. Remove cheesecake from the freezer 30 minutes to an hour before cutting to soften.
Notes
- Soaking nuts overnight significantly improves texture and blending.
- This cheesecake is best stored in the freezer to maintain firmness.
- Using a smaller springform pan yields a taller cheesecake.
- Agave nectar quantity can be adjusted based on desired sweetness.
- Allow the cake to soften slightly at room temperature before slicing for cleaner cuts.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 0 minutes (no cooking involved)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Plant-Based
