Vegan coconut and mango cheesecake

Just writing about this cheesecake makes me happy. Come on! Coconut and mango. A super combo. With a crunchy nut crust, a creamy filling and fresh fruit on top – this is a great dessert and will satisfy your cheesecake cravings, no problem!

I changed the ingredient from a traditional cheesecake, it’s vegan – so no dairy involved and refined sugar free too. This recipe also requires no baking, a foodprocessor and a little patience. For optimal taste it’s best to make this cake the night before. Start by soaking the raw cashew nuts and putting a can of coconut milk in the fridge as soon as you feel you’re gonna make this cake, since that’s taking some time. This cheesecake serves 8 portions, so share and enjoy!

This recipe contains kuzu and agar powder. Follow the links and read about what they are and how to replace them.

Vegan coconut and mango cheesecake

Vegan coconut and mango cheesecake
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
No bake, no freeze, vegan cheesecake. With only 11 ingredients.
  • Crust:
  • ½ cup Brazil nuts
  • ¼ cup Sunflower seeds
  • ¼ cup Shredded coconut
  • ½ cup Soft dates
  • Pinch of salt
  • Filling:
  • 1 Can of coconut milk (refrigerated for at least 2 hours)
  • 1½ cup Raw cashew nuts (preferably soaked overnight or 2 hours in hot water)
  • 3 tbs Maple syrup
  • Juice of ½ a lemon
  • ¼ cup Melted cocoa butter or coconut oil
  • ½ tsp Agar powder
  • Topping:
  • 1 Fresh ripe mango
  • ½ cup water
  • 1 tbs Maple syrup
  • ½ tsp Agar powder
  • (optional: toasted coconut flakes for decoration)
  1. The night or in the morning before: Soak the cashew nuts in 2 cups of water and refrigerate the can of coconut milk (the coconut fat will separate from the water this way).
  2. Prepare the bottom of a smal cake pan with parchment paper.
  3. Start by making the crust in a large foodprocessor (I used the Kitchenaid compact 3 200XL)
  4. Add the nuts, sunflower seeds and coconut to the foodprocessor and blitz until crumbly.
  5. You can roast the nut and seed mixture in a pan for extra flavor.
  6. Add the pitted dates and the salt to the foodprocessor and blitz until the mixture starts coming together. (add some more dates if it isn't sticky enough)
  7. Press the mixture into the prepared cake pan and press it evenly with the back of a spoon.
  8. Set aside the cake pan. Clean the foodprocessor.
  9. Prepare the filling by adding the drained cashew nuts and the top creamy part in the coconut milk can to the foodprocessor. Blitz until completely smooth. Add 3 tbs of maple syrup, the lemon juice and the melted cocoa butter. Transfer the mixture into a small saucepan. Warm up the mixture, keep stirring and add the ½ tsp agar powder. The mixture has to get hot in order for the agar to work, but it doesn't have to boil completely.
  10. Once it has cooled down, pour the mixture over the prepared crust. And once it is cool enough place the cake into the fridge for an hour. Clean the saucepan.
  11. Peel and slice the mango into thin slices.
  12. Bring ½ cup water with the agar and maple syrup to boil in the saucepan. Keep stirring, once it boils turn off the heat and let the mixture cool down and thicken.
  13. After an hour in the fridge, you can top the cake with the mango and pour over the agar mixture.
  14. Let the cake set overnight or for at least 4 hours.
  15. Decorate the cake before serving with toasted coconut flakes.

Vegan coconut and mango cheesecake with slice

Vegan coconut and mango cheesecake slice

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: