No-bake Vegan Mango Cheesecake

A classic vegan cheesecake recipe with a mango twist. This recipe is super easy to make and perfect for a summer dessert or snack. Even better if you don’t have an oven and you want to eat raw.

This recipe was made in collaboration with gebana, the sustainable global farmer’s market providing nuts and dried and fresh fruits directly from farmers all over the world. The dried mangoes and mulberries were insane and I'm so happy I stocked up on dried fruit and nuts because I go through them so quickly. Ingredients are linked to their shop if you want to try them out.

Details

Recipe for 8 to 10 people

Prep time: 1 hour (overnight soak for cashews and mango)

Total time: 1 hour (overnight soak for cashews and mango, overnight rest for the cake)

Ingredients

For the crust

• 150g dried mangoes

• 40g mulberries

• 30g coconut sugar

• 100g cashews

• 30g nut butter (I used macadamia nut butter here)

For the cream

• 300g cashews (soaked should be about 350-400g)

• 250g coconut oil

• 40g powdered coconut sugar (just quickly blend sugar in a mixer until it becomes powder)

• 100g to 200g vegan milk (I used oat milk)

Mango Coulis

• 100g dried magoes

• Water

Method

1. If you want to prepare the mango coulis, soak the dried mangoes in water overnight. Then mix them in a high-speed blender with a bit of water until you obtain a nice and creamy coulis (easy!)

2. Soak the cashews in boiling water for 20 minutes (or in cold water overnight if you have time)

3. Grease or line a 15cm⌀ cake pan with coconut oil

4. In a high-speed blender, mix the ingredients for the crust until well combined. There can be pieces, but if you press the mixture in your hand, it should hold together.

5. Transfer the mixture at bottom of the pan and spread it with your fingers or the back of a spoon until you have a flat crust at the bottom of the pan. Place the pan in the refrigerator while preparing the cream.

6. In a food processor or high-speed blender, mix all the ingredients for the cream, expcept the coconut oil. Slowly and gradually add the milk until you have a creamy consistency (I added 150g, but it can be more or less depending on your mixer). If the coconut oil is not already melted, melt it quickly in a small saucepan without letting it boil, then pour it into the rest of the mixture. Whip the cream until it is smooth and homogeneous.

7. Pour the cream into the cake pan and spread lightly with a spatula or the back of a spoon.

8. Let it chill covered in the refrigerator overnight if possible, or at least 5 hours.

9. Top with the mango coulis and fresh or dried fruit, then enjoy!