No-bake Vegan Mango Cheesecake – Easy!

This vegan mango cheesecake is full of delicious mango flavour, rich, creamy, so delicious and made with only 10 ingredients! This recipe is a no-bake cheesecake so it’s incredibly easy to make and can be served as an ice cream cheesecake. A perfect treat to make for summer!

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Do you like hot weather or cold weather? For me, I’m not particularly fond of hot weather in summer. But there’s one thing that I love about it – the seasonal tropical fruits that I get to devour such as, yes, mangos! I wish I could get them in my city throughout the year. But the truth is I can’t so I took advantage of summer and made this vegan mango cheesecake recipe!

This mango cheesecake is a no-bake vegan recipe that only requires 10 ingredients so it’s super easy to make it. Blending is virtually all you need to do for the cheesecake layer and the rest is a little whipping and cooking, easy peasy! You can serve the cheesecake from the fridge, or freeze it and serve it as an ice-cream cheesecake for your friends and family over the summer. I’m sure this recipe will be one of your favourite summer desserts.

Main ingredients and substitutions

Mango: Get sweet and juicy mangos from your local supermarket! I tried making this recipe with both fresh and frozen mangos and they both worked perfectly. If using frozen mangos defrost completely before making this recipe.

Digestive biscuits: I used digestive biscuits from gullon. These are the only vegan digestive biscuits I can find in my city but feel free to use any other plant-based digestives! If you want to make this recipe gluten-free, use gluten-free digestive biscuits.

Vegan butter: As always, I used vegan butter from Naturli! It works every time in my recipe. You can also use other vegan butter too if you can’t find it.

Coconut oil: I used some coconut oil for the biscuit crust and cheesecake to help hold the shape. You can substitute it for coconut butter too if you don’t have coconut oil.

Vegan cream cheese: The one from Violife is perfect for this recipe! I was so surprised by how cream cheesy it tasted in my cheesecake recipe when I first used it. I love using it for so many things! You can use any other vegan cream cheese too if you prefer. Sheese is another one of my favourites!

Maple syrup: Maple syrup is the main sweetener in this cheesecake recipe. You can use other liquid sweeteners too such as agave, date, etc. If using a dark-coloured liquid sweetener, the colour of the cheesecake might look different in the final product.

Coconut butter: Coconut butter helps hold the cheesecake together as well as make it taste creamy and rich. Coconut butter here can’t be replaced by anything, so if you can’t find it in your local supermarket, try iHerb. It’s where I get mine!

Soy whipping cream: If you want this cheesecake to be soy-free, use other plant whipping creams like coconut whipping cream etc.

Agar powder: Agar powder is made from algae and it works just like gelatine, much better and kinder way to make jelly 😉 

Other ingredients: vanilla extract.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Cake tin:  I used an 18cm (7in) cake tin to make this recipe.

Blender: A high-speed blender from brands like Ninja is perfect for blending the cheesecake mixture.

Food processor: You need a food processor to make the crust layer. I have one from KitchenAid and it works perfectly to process the digestive biscuits.

Mixer: Use either a hand mixer or stand mixer to whip the soy whipping cream.

Piping bag and star tip: If you are frosting the cheesecake, use a piping bag and a star tip. If you just want to spread the whipped cream flat on cheesecake, just use a spatula.

Saucepan and wooden spoon: You need a medium-size saucepan and a large wooden spoon to cook the mango puree for the mango jelly layer.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make this no-bake mango cheesecake

A very important thing to do before starting: take all the ingredients out on the kitchen counter and let them be at room temperature unless specified otherwise. This is very important for achieving the right consistency for the cheesecake layer.

Step 1: Make the crust

The first thing to do for this mango cheesecake is to make the crust! It’s very simple. Put the digestive biscuits in a food processor and process until it’s very fine like flour. Process for 2-3 mins to make it very fine, so that it holds its shape better. Transfer the processed biscuits to a large mixing bowl, and add the melted vegan butter and coconut oil. Mix with a large wooden spoon until it’s crumbly and like wet sand.

Pour the crust mixture into a lined 18cm (7in) cake tin and press down to the bottom and the side firmly using a spoon or the bottom of a glass. Press down quite firmly to make sure that the crust holds its shape! Cover with clingfilm and place in the freezer.

Step 2: Make the cheesecake filling

This part is incredibly easy! First, mix the agar powder with water in a small bowl and microwave it carefully at 10 second intervals until it’s hot and the agar powder is completely dissolved. Agar powder is only activated when it’s heated so don’t skip this step! Set it aside.

Now, all you need to do is put all the ingredients for the cheesecake filling including the agar mixture in a high-speed blender and blend until silky smooth. If you are using frozen mangos, let them be completely thawed and at room temperature before blending.

Step 3: Rest

Now you have your crust and cheesecake filling! Let’s put them together. Pour the mango cheesecake filling into the crust layer and smooth the top evenly with a spatula. Place it in the freezer for at least 4 hours or in the fridge overnight.

Step 4: Make the mango jelly and whipped cream

Make the mango jelly and whipped cream right before you take the cheesecake out of the freezer or fridge so that everything is nice and fresh! 

Start by making the mango jelly because it needs a bit of time to cool down before using it. Prepare the mangos by cutting them into cubes, and puree the amount for the mango puree in a food processor. You can also use store-bought mango puree too!

In a medium-size saucepan, add the mango puree and agar powder and mix well. Cook on medium heat until it gets to a boiling point, turn down the heat and cook for a further 1-2 mins. Take it off the heat and add the mango cubes and stir to coat them with the mango jelly. Let it cool down until it’s not hot and warm to the touch. Pour the jelly mixture onto the cheesecake and put it back in the freezer to set.

Let’s make whip the soy whipping cream! Whip it with either a hand mixer or stand mixer until it’s fluffy, creamy and makes a nice firm peak. It takes about 4-5 mins. Put the cream into a piping back with a star tip.

Step 5: Frosting

Take the mango cheesecake out of the freezer and frost the edge with the whipped cream. You can thaw the frozen cheesecake slightly and serve it as an ice cream cheesecake, or thaw it in the fridge and serve it as a normal cheesecake! Enjoy.

Serving tips and ideas

This no-bake cheesecake is prone to heat, so if you rested it in the fridge serve it as soon as you take it out!

• Double the whipped cream and add a spoonful on a slice on the place to make it extra rich.
• Add a scoop of vegan vanilla ice cream on the side.
• Add other fresh tropical fruits like passion fruits, papayas, pomegranates etc. on the cheesecake to add more flavours.

Expert tips and tricks

Everything at room temperature

I’m repeating this because it’s important. Make sure all ingredients for the cheesecake filling are at room temperature! Otherwise, the ingredients that firm up the cheesecake can solidify quickly in the blending process and leaves lumps of them. And the cheesecake won’t set correctly! So make sure everything is at room temperature.

Process the biscuits very finely

When you are processing the biscuits in a food processor, make sure that it’s very fine like almost flour. This ensures that the crust will hold its shape and is easy to mix with other ingredients too.

How to store

• Refrigerating: You can store the cheesecake in the fridge for up to 1 day after frosting and 2-3 days before frosting with the whipped cream. Place the cheesecake on a cake plate with a lid or on a regular place and cover with a cling film if storing as a whole. You can also place slices in an airtight container and store them in the fridge.

• Freezing: You can freeze the cheesecake too. You can cover the cheesecake with clingfilm on a plate or in the cake tin as a whole cake and store it in the freezer for up to 2-3 months. You can place each slice in a freezer-friendly airtight container and freeze too. Thaw and serve.

Q and A

My cheesecake is too soft and didn’t set?

If your cheesecake didn’t set, the agar may not have activated, or the ingredients for the cheesecake filling were too cold so the agar mixture, coconut butter, and coconut oil were hardened before being thoroughly incorporated with other ingredients at the blending step. This can be fixed by using room-temperature ingredients.

If you used room temperature ingredients and it didn’t set, it might be that you measured ingredients incorrectly. Use a digital scale to weigh the ingredients rather than using measuring cups.

Another reason might be that the agar wasn’t activated correctly. Agar needs to be heated above 90 degrees Celsius, and if the heat was below that it won’t have the effect to firm up the cheesecake like gelatin. Microwave carefully until it’s hot and slightly bubbles up in the bowl. This can be said to the mango jelly too if your mango jelly didn’t set. Make sure to bring it to a boil then lower the heat and cook a little more to ensure the agar is activated.

If non of the above apply, increase the amount of agar to 3 tsp and see if it helps!

Can I use different sizes of cake tin?

You can use bigger cake tins like 20cm(8in). If using bigger tins than 20cm the cheesecake layer will be thinner so you can double the amount of the ingredients. With a smaller one like 16cm(6in), there might be no room for the mango jelly and whipped cream inside the crust but it should work.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this no-bake vegan mango cheesecake because it is:

• rich and creamy
• easy to make no-bake dessert
• full of juicy mango flavour
• perfect summer dessert
• just delicious

Want more recipes like this?

Try my other delicious cheesecake and dessert recipes you might enjoy!

• Biscoff cheesecake
• Baked cheesecake
• Chocolate mousse cake

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe in the comment section below if you like this recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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