Vegan Mango Coconut Cheesecake

By Jessica Hylton - - Updated

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!!

Slices of vegan mango coconut cheesecake on colored plates.

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?!

Slice of cheesecake on a blue plate.

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.

Overhead shot of cheesecake with a straw on it.

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!

Slice Vegan Mango Coconut Cheesecake with a pink spoon on a blue plate.


Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

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!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 6 servings
Course Dessert
Cuisine American


  • 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


  • 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



  • 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).


  • 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!
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:
Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. That's what you want to use!
When using your coconut cream, you want to use only the white 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.


Calories: 700kcal | Carbohydrates: 58g | Protein: 11g | Fat: 52g | Saturated Fat: 20g | Sodium: 12mg | Potassium: 685mg | Fiber: 6g | Sugar: 39g | Vitamin A: 298IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg
by Jessica

leave a comment

Recipe Rating


  1. i have never tried a mango cheesecake before! definitely missing out on something seriously delicious, looks yum!

  2. I have had vegan cheesecake before and I really am shocked at just how creamy it tastes! This one looks amazing Jessica!

  3. Tara says:

    Such a pretty cheesecake, I love the date/nut combo for the crust. Brilliant!!!

  4. Kelly 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 🙂

  5. Ala says:

    Jess, I could totally do the vegan thing for this cheesecake alone! Love the mango pairing. Lovely!

  6. 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!

  7. 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!

  8. 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!

  9. Jo says:

    I have this in the freezer right now and as far as the taste testing I did, I can tell it will be a nice dish. However, I’m thinking people need to quit calling these vegan “cheesecakes” cheesecakes. Sure, the cashews make it rich and creamy but it ain’t no cheesecake. I’m also wondering how this particular recipe yields such a WHITE cheesecake. Cashews are not white and do not give a white result. This has ZERO coconut flavor. I opted for a raw strawberry chia topping instead. I’d also prefer a crust with more of a cookie type/graham cracker type illusion. All that aside, I will definitely use this recipe as a base and fiddle with the ingredients until I’ve achieved something cheesecake-ier.

    • Jessica says:

      Hi Jo,

      Thanks for your comment! I actually don’t have any problem calling this a cheesecake because for a vegan it certainly produces the closest result. I’m not sure what you’re asking re the whiteness of the recipe. It’s probably a combination of the white coconut milk with the light beige cashews. The purpose wasn’t an overpowering coconut flavour but with so much coconut in the ingredients it would be amiss of me not to add coconut somewhere in the name. A change in ingredients could also make a huge difference; I live in Jamaica so I’m getting fresh coconut milk and direct coconut oil and definitely had a nice hint of coconut in my recipe. The coconut inclusion is mainly for the setting up of the recipe while it’s freezing.

      I hope you find a crust that you enjoy and I’m glad you enjoyed the taste of the recipe!

      • aisha says:

        Hi, the whole thing is going well here and ofcourse
        every one is sharing facts, that’s truly excellent, keep up writing.

      • aisha says:

        This site was… how do you say it? Relevant!! Finally I’ve found something that helped me.


  10. Dani says:

    Hey there, did you use canned coconut milk, or the one that comes in a carton? Cant wait to try this out, I’ve been craving cheesecake recently!


Send this to a friend