Vegan No-Bake Mango Cashew Cheesecake

Prep: 30 minCook: 5 min1 cheesecake (8 slices)mediumAmerican
No-Bake Mango Cashew Cheesecake with Walnut Crust

This creamy no-bake cheesecake combines soaked cashews with coconut milk and fresh mango for a naturally sweet, dairy-free dessert. The walnut-date crust provides a rich, nutty foundation while agar-agar creates a beautiful mango layer on top. Perfect for warm weather entertaining or when you want an impressive dessert without turning on the oven. The tropical flavors make it ideal for summer gatherings, and the make-ahead nature means you can prepare it the day before serving.

VeganVegetarianGluten-FreeDairy-Free

Ingredients

Yield: 1 cheesecake (8 slices)
  • 4 oz walnut
  • 1 ½ oz unsweetened shredded coconut
  • 2 ¾ oz Medjool dates
  • 1 pinch sea salt
  • 1 tablespoon coconut oil
  • 11 oz raw cashews
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    Full guide →
  • ½ mango
  • 7 tbsp full-fat coconut milk
  • 4 tbsp maple syrup
    agave nectar1:1note:slightly thinner consistency

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    Full guide →
  • 4 tbsp coconut oil
  • 2 lemon, juiced
  • ⅝ oz unsweetened shredded coconut
  • 1 tablespoon vanilla extract
  • 1 ½ mango
  • 8 fresh blueberry
  • 1 handful almond meal
  • 1 tablespoon maple syrup
    agave nectar1:1note:slightly thinner consistency

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    Full guide →
  • 2 teaspoon agar-agar powder
    gelatin1:1note:not plant-based

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Instructions

  1. 1

    Grease an 8-inch round cake tin with vegetable oil and line with baking paper

  2. 2

    Blend walnuts, shredded coconut, dates, sea salt, and coconut oil in food processor until fine meal forms

  3. 3

    Press mixture firmly into cake tin to create even crust layer

  4. 4

    Rinse cashews and shake through sieve to remove excess water

  5. 5

    Blend cashews for 2-3 minutes until creamy

  6. 6

    Add mango, coconut milk, maple syrup, coconut oil, lemon juice, shredded coconut, and vanilla extract and blend 2-3 minutes more

  7. 7

    Pour cheesecake filling over crust and shake tin gently to level surface

  8. 8

    Blend remaining mango with maple syrup until smooth

  9. 9

    Heat mango puree in small saucepan on medium-low heat

  10. 10

    Add agar-agar powder and cook 3-4 minutes, stirring well

  11. 11

    Pour mango puree over cheesecake and shake tin to level

  12. 12

    Decorate with fresh blueberries and almond meal

  13. 13

    Chill in refrigerator for 6-8 hours before serving

Tips

Tip 1

Soak cashews in hot water for 2-3 hours before blending for ultra-smooth texture if your food processor isn't high-powered

Tip 2

Make sure agar-agar mixture is well-dissolved by cooking the full time and stirring constantly to avoid lumps in the mango layer

Tip 3

Line the pan with parchment paper overhang for easy removal and clean slicing

Good to Know

Storage

Cover and refrigerate up to 5 days

Make Ahead

Best made 1 day ahead to fully set

Serve With

Remove from refrigerator 15 minutes before serving for easier slicing

Common Mistakes

Watch

Don't skip rinsing cashews to avoid gritty texture

Watch

Ensure agar-agar is fully dissolved to prevent lumpy topping

Substitutions

Nut-Free Alternatives

cashews→
silken tofu1:1note:blend with extra coconut milktree_nuts-freeadds soy

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Full guide →

General Alternatives

agar-agar→
gelatin1:1note:not plant-based

conf:5

Full guide →
maple syrup→
agave nectar1:1note:slightly thinner consistency

conf:5

Full guide →
Find more substitutions →

FAQ

Can I use frozen mango instead of fresh?

Yes, thaw completely and drain excess liquid before using. Frozen mango may make the texture slightly less firm.

What if I don't have agar-agar powder?

You can omit it for a softer mango layer, or use gelatin if not keeping it plant-based.

How long will this keep in the refrigerator?

Properly covered, it will stay fresh for up to 5 days. The texture is best within the first 3 days.