No-Bake Vegan Mango Cheesecake

This no-bake vegan mango cheesecake is a true celebration of summer. With a buttery biscuit base, creamy mango cheesecake filling topped with mango jelly, cream and fresh mango chunks… it’s easy to make, no-bake, absolutely delicious and easily made gluten-free!

No-Bake Vegan Mango Cheesecake

We’re almost in May which means it’ll officially be MANGO SEASON! Make the most of this sweet and delicious season with my no-bake mango cheesecake recipe! Creamy, fresh, fruity and sweet cheesecake is elevated with fresh cubes of mango and mango pulp. When I say i could drink mango pulp from the tin, i’m not kidding, IT’S SO GOOD- haha!

This mango cheesecake is the perfect dessert for any type of occasion in need of a bright and cheery sweet treat. As much as I recommend fresh mango for optimal fresh flavour and taste, you can even make this recipe using defrosted frozen mangoes, making it a great option any time of year!

Looking for more cheesecake recipes? Check out my Mini Biscoff Cheesecakes, No-Bake Banoffee Cheesecake, Vegan Lemon Meringue Cheesecake, Mini Red Velvet Cheesecakes and Vegan Peach Cobbler Cheesecake.

Ingredients and substitutions

Biscuit base:

• Biscuits: You want to use a biscuit which will soak up the butter and create a buttery biscuit base. In the UK we use digestive biscuits but you can use Graham crackers if in the US or elsewhere. If you want this recipe to be wheat / gluten-free, simply switch the biscuits for a gluten-free option.
• Vegan butter: I use a dairy-free / vegan block butter. my go-to is Flora Plant Block or Naturli Vegan Block. Alternatively you could use a spread / margarine.

Cheesecake filling and jelly:

• Vegan cream cheese: To keep it simple, use store bought, I personally love Violife Original Cream Cheese, Miyoko’s Creamery’s vegan cream cheese and also supermarket own branded cream cheese, such as Sainsburys / ASDA, they works wonderfully in this recipe.
• Cashew nuts: Make sure the nuts are soaked in water overnight. This will make them soft enough to blend easily into a thick and creamy cheesecake filling.
• Mango pulp: You want to use mango pulp as it will give the perfect flavour, also adding a creaminess to the texture of the cheesecake. This is also used for the mango jelly on top. Fresh mango won’t work as-well, so make sure you get the pulp version. It’s usually situated down the World Food isle of supermarkets, also available online.
• Lime: Wash the lime before grating the zest.
• Coconut cream: This is the thick white cream from a can of coconut milk. Simply chill a can of coconut milk in the fridge overnight, open then drain the liquid and use the cream.
• Icing sugar: To add sweetness to the cheesecake but keep the cheesecake light and airy, use icing / powdered sugar.
• Vegan gelatine: If you want the jelly to set, you need to use a vegan friendly gelatine. I use Dr Oetker Veg-Gel. It makes the jelly set beautifully.
• Caster sugar: Use a fine, white sugar for the jelly, as this will dissolve fast.
• Water: Just use normal room temp water.

Decoration:

• Whipping cream: Decoration on top of the cheesecake is optional but it looks and tastes fantastic. I use The Coconut Collaborative Double Cream.
• If you’re unable to find a ripe mango, use ‘Mangos in juice’, usually found down the baking isle, I love the brand ‘Natures Finest’.

Equipment you’ll need for this cheesecake

We’re keeping this no-bake vegan cheesecake really simple, down to the equipment needed. Here’s what you’ll need (make sure you have them before beginning). I have attached ‘affiliate’ links below.

• High speed blender
• Food processor
• 8” deep loose base cake tin
• Stand mixer
• Spatula
• Hand whisk
• Off-set spatula

How to make a No-Bake Vegan Mango Cheesecake (overview)

This is truly the BEST recipe for a no-bake cheesecake. It’s thick, creamy, buttery, soft and smooth. You’re going to love it. You can find the full written recipe, ingredients and method at the bottom of the page in the recipe card.

No-Bake Vegan Mango Cheesecake Tips and Tricks

Here are a few tips and tricks to make sure that your vegan mango cheesecake comes out perfect each & every time:

• Make sure your cashews are soaked: In order for the result of a super soft and creamy cheesecake, make sure the cashews are soaked for at least overnight before using. You can simply add them into a large bowl, and add in enough water that the nuts are covered. When it comes to use them, use a sieve to drain the nuts and dab them to remove too much excess water.

• How to slice your cheesecake: When your cheesecake is delicious and ready to be sliced into servings, run a knife under some warm water and wipe dry with a tea towel then cut. This will help cut the cheesecake neatly.

• Compact the base: Be sure to heavily compact the biscuit base in the tin before adding in the filling. The more compact the base, the less likely it’ll crumble when you cut the slices!

• Allow the cream cheese to come to room temperature: You’ll have a tough time creaming together the ingredients if you don’t allow the cream cheese to soften slightly. Give the ingredients at least an hour to soften slightly.

• Use mango pulp for the best flavour and texture: The star of the show is mango pulp. This is essentially blended up mango in a super smooth, fruity and concentrated puree. I use the brand KTC which I pick up in the World Food Section of ASDA. It can be found in most supermarkets down the World Food isle or online such as Amazon.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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