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A slice of No Bake Vegan Mango Coconut Cheesecake with a smooth yellow mango layer on a nutty brown crust
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No Bake Vegan Mango Coconut Cheesecake

Prep Time30 minutes
Total Time6 hours 30 minutes
Servings: 12 servings
Calories: 385kcal

Ingredients

  • 1 cup raw almonds
  • 1/2 cup shredded unsweetened coconut
  • 1 cup Medjool dates, pitted and soaked
  • 1/4 tsp sea salt
  • 2 cups raw cashews, soaked in water for 6 hours
  • 1 cup full -fat coconut cream
  • 1.5 cups fresh mango puree
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 2 tbsp lime juice
  • 1 tsp vanilla extract

Instructions

  • Process almonds, shredded coconut, dates, and salt in a food processor until a sticky crumble forms.
  • Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper and set aside in the freezer.
  • Drain and rinse the soaked cashews and place them into a high-speed blender.
  • Add coconut cream, mango puree, maple syrup, melted coconut oil, lime juice, and vanilla extract to the blender.
  • Blend on high for 2-3 minutes until the mixture is completely homogenous and silky with no grit.
  • Pour the filling over the prepared crust and smooth the top with an offset spatula.
  • Freeze the cheesecake for at least 6 hours or until completely firm.
  • Transfer the cheesecake to the refrigerator for 30 minutes before slicing to achieve a melt-in-your-mouth consistency.