Swapnil
Jul 9, 2025
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No-Bake Vegan Mango Cheesecake: Naturally Set | Dairy-Free | No Refined Sugar (optional)
Cuisine: South Asian, IndianDifficulty: ModerateServings
8
servingsPrep time
20
minutesCooking time
Calories
390 kcal per slice
kcalIngredients
- For the Crust:
1½ cups digestive biscuits or oats biscuits (vegan)
¼ cup coconut oil or vegan butter, melted
1 tbsp maple syrup or jaggery syrup (optional)
- For the Mango Cheesecake Layer:
1½ cups raw cashews (soaked in hot water for 2 hours or overnight)
¾ cup thick mango pulp (preferably Alphonso)
½ cup full-fat coconut cream (not coconut milk)
¼ cup maple syrup or any natural sweetener
2 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
2 tbsp melted coconut oil (helps with firm texture)
Directions
- Prepare the Base:
-Blend the biscuits into crumbs.
-Add melted coconut oil and mix well.
-Press the mixture into a jar.
-Freeze for 15–20 minutes while preparing the filling. - Make the Filling:
-Drain the soaked cashews.
-Add cashews, mango pulp, coconut cream, sweetener, lemon juice, vanilla, salt, and melted coconut oil into a blender.
-Blend until very smooth and creamy. Scrape down sides and blend again for extra smoothness. - Assemble:
-Pour the mango cashew cream over the chilled crust.
-Smooth the top using a spatula.
-Cover and refrigerate for 8–10 hours or overnight. - Ideas for Topping:
-Fresh mango slices or cubes
-Toasted coconut flakes
-Crushed pistachios or edible flowers
Storage Tips & Notes
- Refrigerate for up to 5 days
- Freezer-friendly (up to 1 month; thaw in fridge before serving)
- Can be made No agar needed because cashew + coconut oil + chilling creates a firm, mousse-like texture.
- Use a high-speed blender for ultra-smooth consistency.
- This recipe is rich and decadent, best served in small slices. in individual glasses for a no-mould version.
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