Vegan Mango Coconut Cheesecake

Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you’ll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious!

 

Happy Cheesecake Day! Also known as the best day ever, I’m partaking with a ton of other bloggers to bring you 65+ cheesecake recipes! Whaaat! The list is at the end of the post so be sure to check it out!!

Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you'll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious! #vegan #cheesecake #mango #coconut #dessert

I didn’t want to just create a regular cheesecake AND I wanted something to represent Jamaica :) so Vegan Mango Coconut Cheesecake it was! This stemmed from the fact that based on the amount of mangoes I’ve eaten in the past two weeks, I’ve in fact turned into a mango. Also, I love coconut so much and used a lot of it in this recipe!

I know what you’re thinking…so, how does it taste?!

Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you'll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious! #vegan #cheesecake #mango #coconut #dessert

I will admit that I was super sceptical about vegan cheesecake and I’m happy to say this was AMAZING! I mean really, I love cream cheese cheesecakes, but if I found out tomorrow I could only eat vegan cheesecakes I would be pretty happy with my life. This had all the right things about cheesecake – the slight tartness, the sweet delicious parts and best of all a rich and creamy base with a thick crust. I loved this cheesecake, and the coconut flavour + the mango topping just took it over the top for me!

This was also my first no-bake cheesecake AND the easiest cheesecake I have ever made! The ingredients are so simple, and the cheese substitute is cashews soaked in water which create such an amazing texture when blended! I get fresh mangoes but if you can’t, you can always thaw frozen mangoes. I loved the contrast between the mango and the rest of the cheesecake.

Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you'll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious! #vegan #cheesecake #mango #coconut #dessert

I genuinely see why people make no bake cheesecakes now! They are SO easy to make and without all the unnecessary fuss. I would just let you know to be wary of the melting factor, which honestly happened after an hour and a half of sitting out *effects of a food blogger on crutches!!* and once I put this back into the freezer it was perfectly fine again. My brother has already let me know that three slices belong to him, and part of me wants to make Mr. Bakes taste it, but the other part is feeling very selfish.

How are you planning to celebrate Cheesecake Day? Whatever you do, ensure that you try my recipe or one of the many recipes down below!

Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you'll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious! #vegan #cheesecake #mango #coconut #dessert-2

5.0 from 2 reviews
Vegan Mango Cheesecake
 
Prep time
Cook time
Total time
 
Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you'll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious!
Serves: 6" cheesecake
Ingredients
Crust
  • 1 cup pitted dates (soaked in hot water for 10 minutes then drained)
  • 1 cup raw macadamia nuts (you can substitute with almonds or walnuts)
Filling
  • 2 cups raw cashews
  • ¼ cup lemon juice
  • ⅓ cup coconut oil + 2 tablespoons
  • ½ cup coconut milk + 2 tablespoons (placed in the refrigerator from overnight) (see notes below)
  • ½ cup maple syrup + 1 tablespoon
Mango topping
  • 1 cup fresh mango slices
Instructions
Crust
  1. Blend the nuts in a food processor until it starts to turn into a meal consistency. Add the warm dates and pulse until blended together, scraping down with a spatula every now and then. The dates and nuts should mix together and be slightly sticky.
  2. Press the crust into a 6 inch cheesecake pan (I used a mug to press it evenly).
Filling
  1. Mix all the filling ingredients together in your blender (I would recommend something powerful such as a NutriBullet or VitaMIx or Ninja) and blend for 2 minutes. Remove and use spatula to scrape down anything that wasn't blended. Blend again for one minute or until the cheesecake is smooth (not grainy at all). Ensure to taste it! If you want it to be creamier, add coconut milk. If you want it to be sweeter, add more maple syrup.
  2. Pour filling over crust and cover with saran wrap.
  3. Place in the freezer for 4 hours until set.
Mango Topping
  1. Puree mango in a blender and spoon on top of cheesecake.
  2. Allow to set in the freezer for two more hours.
  3. Enjoy!
Notes
Adapted from Minimalist Baker

The night before you want to make this cheesecake, while you're soaking the cashews, place a can of coconut milk in the fridge upside down. This will cause the liquid and the thick coconut cream to separate. You'll need the coconut cream for this recipe because it will produce a richer cheesecake.

Keep your cheesecake in the fridge to store for up to 2 weeks. They taste great frozen or thawed for 5-10 minutes first.

CHEESECAKE DAY RECIPES

Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

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Comments

  1. says

    This is pretty much how I make my healthy cheesecake too (still perfecting the recipe), but I add some protein powder in to it.
    I have never tried mango cheesecake though. It sounds awesome. Mango is my favourite summer fruit.

  2. says

    Jessica, you had me at ‘no-bake’!! I actually have a can of coconut milk in the pantry, so I am super eager to try this. I can only image how delicious it is with the mango topping too…wow! Happy Cheesecake Day! …probably my favorite day of the year ;D

    In regards to the comments, thank you so much for letting me know because it was showing up white on black for me. I tested it out on my friend’s comp and it was showing up white on black for her as well. However, my mom was experiencing the same issue. I checked the backlog but everything is set accordingly. I cleared the cache on my mom’s computer and now everything is loading correctly. May I suggest you try that and let me know if you are still experiencing the same problem? …I would hate for our blog to be loading differently for everyone. Yikes! Thanks again!

    Have a wonderful day.

    -Tammy<3
    xo

  3. says

    I’m so intrigued my the idea of cashew cream cheese! I’ve seen it around but never tried it. Honestly, it sounds absolutely perfect in this recipe! I’m loving all the tropical flavors, not to mention it’s so beautiful :D

  4. says

    I need to jump on the no bake train cus it is getting HAWT here and I’m starting to slightly melt in my kitchen. Also, THIS IS THE BEST DAY EVER, is it not? I’m seriously about to eat cheesecake for dinner.

  5. says

    I would never have known that this was vegan unless you told me, Jess. Your cheesecake is gorgeous! I love mangoes so much – I try to eat as many of them as humanly possible over the summer months. I can’t believe that raw blended cashews yields such a smooth, creamy dessert. Every time I see a vegan recipe that utilizes this ingredient, it blows me away! I’d be more than happy eating vegan cheesecakes like yours for the rest of my life too ;)

  6. says

    I’ve been meaning to try making a vegan cheesecake for a long time now but was never sure how I would feel about it! This looks awesome though! You may have convinced me to give it a try! :) And mango … I mean I sure do love mango!

  7. says

    I LOVE VEGAN CHEESECAKE! I love all cheesecake. It’s the best dessert, hands down. Pairing it with mango would be deeelish. Great recipe and thanks for amazing roundup of deliciousness. Yum!

  8. says

    I´m not very clued up on vegan baking and was going through the list thinking “how is that possible?”.. haha.. I love learning new things everyday! xoxo

  9. says

    This cheesecake is beautiful Jessica! I love love love the you made a mango and coconut cheesecake – two of my favorite flavors and the macadamia crust sounds to die for! Stunning girl :)

  10. says

    Ok, can I just say this looks AMAZING?!!! I’ve been playing around with dairy-free recipes during the past few months since our babe is sensitive to milk, and I’m so happy that you’ve found a way to make a vegan cheesecake! My husband is a sucker for the Cheesecake Factory’s mango cheesecake, this would definitely be a hit at our house!

  11. says

    I’m so intrigued by this vegan cheesecake!! I try my best to make health-conscious decisions, as my body is super sensitive to lots of things, dairy, gluten, etc. So yes, I WILL be trying this out!

  12. says

    Good grief! Mango AND coconut AND macadamias. I know already I’m going to adore it! I’ve dabbled with raw foods on and off for a couple of years, made my first ever raw cheesecake the other day (choc hazelnut). It was pretty good, my folks liked it, but I just have a hunch that mango would be even nicer.

    One question, instead of doing the coconut milk fridge thing, could you just buy canned coconut cream? Would that work?

    • Jessica says

      Hey Kate sorry I’m just getting back to you. I’m not sure but if it’s very thick and not a milky consistency then it should work! Otherwise I would definitely put the can in the fridge. I hope you like it!

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