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 πŸ™‚ 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

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Recipe Rating


  1. Jessica says:

    Thanks so much Pamela!

  2. Your post is so good, I wait for your next post
    Really nice article that you have to write , i really appreciate ,well-written

  3. Mark says:

    Really glad that you shared this information with us. I was looking for exactly the same article. Personally i love cheesecake.

  4. Ymail says:

    I was exactly looking for the same kind of article. Personally, I liked it a lot. I want to say from my deep of heart that your blog is awesome keep doing this sort of work.

  5. I finally got to make this vegan mango cheesecake this past weekend and it was such a hit!! It was very decadent, and the people in my office were happy! Thanks for sharing Jessica! I’m also gonna pin this post on my Pinterest board my followers will love it.

    • Jessica says:

      Hi Jill,

      Aww I am so happy to hear this!!! Thanks so much for your feedback and for sharing it! You’re so welcome!!

  6. judi bola says:

    articles that are extraordinary and very riveting attention
    we hope that this can continue.
    we like articles like this
    thank you for making a great article

  7. Morij says:

    This looks so delicious and I would love to prepare this for our game night!

    • Gavin | Jessica in the Kitchen says:

      This is great Morij! All the best and thank you for reading!

  8. Joana Falcao says:

    Hi πŸ™‚
    Is it going to work if I use natural cashews (already cooked) instead of raw?
    Thank you

    • Gavin | Jessica in the Kitchen says:

      Hi Joana, unfortunately it’s definitely not going to work as you would like. Raw cashews are a must for the recipe. I hope this helps.

  9. Veronica says:

    5 stars
    I’m vegan and I’m always looking for something delicious to eat because of my sweet tooth and this hit the right spot for sure.

    • Courtney | Jessica in the Kitchen says:

      YAY! We’re happy you enjoyed! Thanks for reading!

  10. 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!


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