Vegan No Bake Mango Cheesecake

Posted by in 4th of July, Cooking, Easter, Sweets | 2 comments















Hello & Happy Monday!!





If there is one fruit I’m forever enamored with, it’s mangos! However, they can be a messy pain to enjoy unless purchased precut which is of course way overpriced. Needless to say, I haven’t used it a lot in my recipes 


So when I got the urge to explore a mango dessert concept I jumped at the oppourntiy when I found… 


Mango Puree!!

(You can easily order this product online and it makes mango recipes more seamless and affordable)




What I love about this no bake two layer mango cheesecake is, everything! While there may be a few added steps using agar agar, you simply combine ingredients and set back in the fridge. It’s colorful, aesthetically appeal, perf for any season, and working with agar agar is always intriguing to me!


If you’re looking for that prefect modern fruit forward vegan dessert..

You have to try my vegan Mango Cheesecake!!









Why this recipe rocks: 


No Bake

Easy to follow steps

Two layers

Great aesthetic appeal 

Perf for any season

Mango puree makes everything easy peasy

Non vegan approved






































Yields 6-8 slices

Vegan No Bake Mango Cheesecake

45 minPrep Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 can coconut cream (chill in fridge overnight, solid portion only)
  • 1 tbsp maple syrup (mango is already sweet!)
  • 1 level tbsp agar agar powered + 1/3 cup water
  • 1 cup mango puree
  • 1 cup cashews (soaked)
  • 1 tsp vanilla 
  • zest from one lime
  • zest from one lemon
  • 2 tbs lime juice 
  • Topping: 
  • 1 cup mango puree
  • 1 tsp agar agar powder
  • Crust: 
  • 2 cups crushed graham crackers
  • 1/3 cup melted coconut oil
  • Coconut whip: 
  • 1 can coconut (chilled overnight, solid portion only)
  • 4 tbsp powdered sugar
  • 1 tsp vanilla


  1. Crust: Process graham crackers, drizzle in melted coconut oil and press into the bottom of the pan. Use the bottom of a glass to press it down to enable it to adhere better. Place in the fridge to set until easy to fill. (for smoother edges on cheesecake grease the pan and skip the wax paper)
  2. Soak cashews in hot water for 10 minutes. Drain, and throw into a food processor the remaining cheesecake ingredients. Pulse until smooth. Drizzle in leftover canned coconut milk 1 tbsp at a time to enable it to process smoothly. In a pan over medium heat add water. Bring to a boil, add agar agar. Add agar agar to hot water. Continue whisking, and reduce to a simmer. within a few minutes it should start to thicken. Add to the filling mixture, combine, then pour into the chilled crust. Set back in the fridge. 
  3. Topping: In a small pan on medium heat combine the agar agar with hot water, whisk until smooth, as it starts to thicken pour into the mango puree. (You can also opt to simply heat the hot water in the microwave, add the agar agar and continue whisking until it thickens). Pour over the chilled cheesecake and set back into the fridge. Let the entire cheesecake chill for at least 2-4 hours until the filling has firmed up. 
  4. Coconut whip: Combine all of the ingredients in the bowl of a standing mixer. Whisk until smooth. (Sift in the powdered sugar for best results) Set aside in the fridge until ready to serve.















Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!


  1. Yum!! I can't wait to make this! Where do you order your mango puree from? And what brand do you use?
    • Awe yay! I got mine from It's so much fun to work with and mess free!

Leave a Comment

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