Plant-based Mango Cheesecake!
Can you believe it? Raw, 100% plan-based, no refined sugar & ridiculously delicious mango cheesecake!! When I tried this cheesecake for the first time, I couldn’t believe how delicious it was, and it was fully plant-based. It’s so creamy, thick, full of texture and flavors. Mango is my absolute favorite fruit in the world, and May is mango season. You gotta make this with fresh juicy sweet mangoes!
You can make this base crust and cheesecake and use any of your favorite fruits for topping so that this recipe will be a keeper all year long. I like to do just simply lemon/citrus cheesecake, love with strawberries, cherries, blueberries… it’s endless. The steps to achieve this fantastic cheesecake is fairly simple and easy. You must try this weekend!
Are we ready to make this plant-based mango cheesecake? Let’s get started!
The first step we need to do is soaking 2 cups of raw cashew in hot water for 30 minutes to 1 hour. You can soak them in cold water overnight too. Cashew is an amazing source of cheesy texture for plant-based food. It’s so creamy and thick, just perfect.
Combine in a high-speed blender…
- 1 cup almond flour or quick oat
- 1 1/4 cup walnut, pecan, almond, or any nuts you have in your hand
- 10 large Medjool dates, remove seeds (I like to use whole dates with seeds and remove the seeds by myself. Seeded dates are usually drier and not as soft and thick as it supposed to be)
- 1 tbsp agave nectar or maple syrup, optional
- 1/4 tsp salt
Blend until it looks like cookie dough. Transfer to a cheesecake mold or 8×8 baking sheet that is lined with parchment paper. Press with your hand or a flat bottom cup. Place in a freezer while making the cheesecake portion.
You could make this crust in a food processor for an easier blend, but the next step is easier to make with a blender, so I just decided to use a blender for the crust too. I like to keep it simple and fewer dishes to wash. lol
Drain soaked cashews and add them into the same blender. Also, add…
- 2 cups coconut cream, mostly the thick creamy part. If you’re using it in a can, place it in a fridge overnight & take only the solid part (same for coconut milk)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking)
- Zest from 2 lemons
- Fresh juice from 3 large lemons (approximately 1/2 cup)
Blend everything high speed until super smooth, about 1 minute. Pour cheesecake mixture on top of the crust we made earlier. Tap to get rid of some bubbles. Place back in the freezer for 6 hours. You can actually finish cheesecake here and enjoy it as plain cheesecake or add seasonal freshly cut fruits to your taste. So delicious! My favorite fruits to enjoy this plain cheesecake are strawberries, raspberries, pineapple, jackfruits, peaches, etc.
If you want to go extra, keep following the next direction.
Add about 5 cups of mango chunks into a blender and blend until smooth. If your mangoes are not ripped enough or not sweet, add some maple syrup or agave nectar to sweeten up to your taste. Pour over frozen cheesecake and place back to freezer until mango puree settles about 6 hours. I promise you, this is the last waiting moment for this cheesecake!
Top with more mango chunks and coconut flakes if you like. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving. When you cut the cheesecake, run your knife under hot water and dry with a kitchen towel. This way, the knife will go through the cheesecake smoothly.
Enjoy!
Plant-based Mango Cheesecake
- Total Time: 13 hours
- Yield: 12 1x
Ingredients
For Crust
- 1 cup almond flour or quick oat
- 1 1/4 cup walnut, pecan, almond or any nuts you have in your hand
- 10 large Medjool dates, remove seeds
- 1 tbsp agave nectar or maple syrup, optional
- 1/4 tsp salt
For Cheesecake
- 2 cups raw cashews, soaked in hot water for 1 hour
- 2 cups coconut cream, mostly the thick creamy part. If you're using in a can, place in a fridge over night & take only the solid part (same for coconut milk)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking)
- Zest from 2 lemons
- Fresh juice from 3 large lemons (approximately 1/2 cup)
For Mango Pure
- 5 to 6 Mangoes, peeled and cut into chunks (approximately 4 cups)
- Coconut flakes, optional
Get Recipe Ingredients
Instructions
- Combine all ingredients for crust in a high-speed blender and blend until it looks like cookie dough. Transfer to a cheesecake mold or 8×8 baking sheet that is lined with parchment paper. Press with your hand or a flat bottom cup. Place in a freezer while making cheesecake portion.
- Drain cashews and add into same blender along with rest of ingredient for cheesecake. Blend high speed until super smooth, about 1 minute. Pour cheesecake mixture on top of crust we made earlier. Tap to get rid of some bubbles. Place back to freezer for 6 hours. You can actually finish cheesecake here and enjoy it as plain cheesecake or add seasonal freshly cut fruits to your taste. So delicious! If you want to go extra, keep following next direction.
- Add mango into a blender and blend until smooth. Pour over frozen cheesecake and place back to freezer until mango puree settles, about 6 hours. Top with more mango chunks and coconut flakes if you like. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving. Enjoy!
7 comments
Love this, thank you ?. More plant based recipe pls.?
how large is your pan?
nvm 8×8 – would be helpful if you have it on your recipe card
Can this be left in fridge instead of freezer?
Could I replace the agave with monk fruit sweetener?
Should the nuts used for the crust be toasted/roasted or raw?
That is totally up to you!