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

CHEESECAKE DAY RECIPES

Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Vegan Mango Coconut Cheesecake

by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 6 servings
Keyword Dairy Free, Egg Free, Gluten Free, vegan, Vegetarian
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 soaked overnight, or in hot water for one hour, drained
  • 1/4 cup lemon juice
  • 1/3 cup solid (aka hardened) coconut oil + 2 tablespoons
  • 1/2 cup coconut cream from the coconut milk + 2 tablespoons placed in the refrigerator from overnight (see notes below)
  • 1/2 cup maple syrup + 1 tablespoon

Mango topping:

  • 1 cup fresh sweet (non-stringy) mango slices or frozen mango cubes, thawed fully
Instructions

Instructions

Crust

  • 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.
  • Press the crust into a 6 inch cheesecake pan (I used a mug to press it evenly).

Filling

  • Mix all the filling ingredients together in your blender (I would recommend something powerful such as a NutriBullet or VitaMIx or Ninja). 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! You can add a bit more maple syrup if you want it sweeter.
  • Pour filling over crust and smooth down. I used a 7” inch cheesecake pan for this recipe. If you want to double it, you can use a 9" or a 10" cheesecake pan.
  • Place in the freezer overnight. If using the mango topping, place for about 30 minutes, then add the mango topping, then overnight.

Mango Topping

  • Puree mango in a blender and spoon on top of cheesecake.
  • Freeze overnight. Remove from freezer when set and allow to thaw for about 15 to 20 minutes. Enjoy!
  • Enjoy!
NOTES
If you live in a warm climate, you can solidify your coconut oil by placing it in the fridge for about 15 minutes.
How to get coconut cream:
Refrigerate two cans of coconut milk overnight. After being refrigerated overnight, turn the can upside down and and pour out the liquid on top. Then scoop the thick solids of the coconut milk out of the jar. You can set the little liquid (the coconut water) that’s left back in the fridge or drink it.
 
When using your coconut cream, you want to use only the parts that thickened up – NOT the coconut water. Any coconut water will contribute to the icing of the cheesecake, which you don’t want any here!
Keep your cheesecake in the fridge to store for up to 2 weeks. They taste great frozen or thawed for 5-10 minutes first.
by Jessica

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139 comments

  1. Joefine says:

    Mmmm do these look tasty! I love that they’re keto-okay! I’m not doing the 9 diet, but have recently tried to cut out a bunch of carbs. It’s amazing how many thing have so much sugar in them!

    • Courtney | Jessica in the Kitchen says:

      Hey Joefine! Thanks so much for reading! We hope you enjoy!

  2. 5 stars
    wow!! this trick sounds a bit crazy but it really works, I love Cheesecake………

    • Gavin | Jessica in the Kitchen says:

      Thank you Anamika! We love cheesecake too! Thanks for reading!

  3. 5 stars
    I love this cake. I will try recipe for this cake.

  4. Incredible! This vegan mango cheesecake not only looks good, it’s healthful too. Thanks for sharing!

  5. Eva says:

    Hi Jessica. I would like to make some cheese cake but my husband has alergie on cashew what else I can use instead? Thank you.

    • Jessica says:

      Hi Eva,

      You can use soaked and soften macadamia nuts instead. I hope that helps so much!

  6. 5 stars
    Such a gorgeous looking cheesecake and I love the tropical flavour!

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