The two mango layers of this ultra-creamy No-Bake Mango Cheesecake are made using fresh mangoes and without gelatine! It's the perfect healthier dessert to try this mango season!
This mango cheesecake includes a crust made of almonds and coconut flakes followed by a silky smooth and creamy mango cheesecake layer. It's topped off with a soft, jelly mango layer which adds a nice little contrast and some extra mango flavor.
For more mango recipes see Mango Smoothie, Mango Mocktail or Mango Habanero Salsa.
For more no-bake recipes check out Vegan Mini Cheesecakes, Chocolate Orange Cheesecake, Black Forest Cheesecake.
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Why You'll Love This Recipe
- It has a creamy, mousse-like texture even though there's no heavy cream and no cream cheese filling involved!
- It only uses a minimal amount of oil.
- It's a vegetarian cheesecake recipe (even vegan) that's made without gelatine or eggs!
- It's a no-bake cheesecake recipe which means that there's no oven required!
- It's refined sugar-free and uses a lot of whole food ingredients.
Ingredients & Substitution Notes
- Ground Almonds & Coconut Flakes: Instead of a biscuit crust, this cheesecake's crust is made with ground almonds and coconut flakes. You could make a more traditional crust by using digestive biscuits or graham crackers but we have never tried it that way.
- Coconut Oil: is used instead of melted butter to keep the crust sticky.
- Fresh Mangoes: The two layers of this mango cheesecake consist of mango puree, made from fresh mangoes. Make sure to choose ripe mangoes! Check out this guide on how to pick the perfect mango.
- Maple Syrup: Is used as a sweetener. You could use honey (not vegan) or any other liquid sweetener of choice.
- (Coconut) Yogurt: Mango and coconut go so well together, which is why we chose a coconut-flavored yogurt. Any plain yogurt would work as well though.
- Coconut Cream: is used instead of full-fat cream cheese that's most often used in regular cheesecake recipes. Together with the yogurt, it creates that rich cheesecake layer we would like to achieve. You'll need full-fat coconut milk to create a thick coconut cream.
- Plant Milk: We prefer using oat milk in sweet recipes as it's naturally quite sweet.
- Agar-Agar: together with the corn starch, it's our setting agent that's used instead of gelatine. You can read more about it below in our FAQs section. Make sure to buy agar-agar powder that contains 100% agar-agar!
What is Agar-Agar?
Agar-Agar is obtained from marine algae and is a plant-based alternative to gelatine. It can be used as a gelling agent in sweet as well as savory recipes. Agar-Agar powder can be a great substitute in recipes that call for gelatine.
How to use Agar-Agar?
Agar-Agar needs to be dissolved in liquid, similar to gelatine. It needs to be activated by bringing it to a boil over medium heat and then simmering for about 3-5 minutes. In contrast to gelatine, it already thickens at room temperature.
How to Make This No-Bake Mango Cheesecake
Making this no-bake eggless mango cheesecake requires 3 simple steps. At first glance, it might not look like the easiest cheesecake recipe but you'll see that the steps repeat themselves.
Equipment-wise you'll need a fairly strong food processor to create the crust.
STEP 1: Make the cheesecake base. Add all of the cheesecake crust ingredients (ground almonds, coconut flakes, coconut oil, maple syrup & plant milk) to a food processor and blend until you end up with coarse crumbs that stick together. This might take a couple of minutes. Scrape down the sides as needed.
Transfer the crust mix to a springform pan (~8 inch/ 20cm) and press it down and up the sides using your fingers (or the back of a spoon).
STEP 2: Prepare the cheesecake layer. To make the mango cheesecake filling, add the coconut cream and maple syrup to a saucepan or small pot and let simmer on low heat for 2 minutes or so. You should end up with a completely smooth and runny liquid.
Transfer this mix, together with the fresh mango chunks to a blender.
and blend until smooth.
Then add the mango mixture from the blender back to the sauepan and add your yogurt. Set aside.
Add plant milk, cornstarch and agar-agar powder to a small bowl or glass and whisk until fully dissolved.
Then add it to the mango puree in the saucepan. Let simmer for about 3 minutes on low heat while constantly whisking. Then turn off the heat and let the mix cool for about 3-5 minutes.
Pour the cheesecake mixture onto your crust and put the cake in the fridge to set for at least 2 hours.
STEP 3: Prepare the mango jelly layer. Add the remaining mango flesh, maple syrup and ⅓ cup of plant milk to your blender. Blend until smooth.
Then transfer the mix to the saucepan.
We'll need to repeat the agar-agar step from before: Mix together agar-agar powder and another ⅓ cup of plant milk in a separate jar.
Once fully dissolved, add it back to the saucepan and let simmer for about 3-5 minutes. Set aside to cool for about 5 minutes.
Pour it onto the mango cheesecake layer and put the cake back into the fridge for 2 more hours until fully set.
Step 4: Assemble (optional) This is totally optional but you could assemble the cheesecake by adding:
- Whipping Cream: Instead of regular heavy whipping cream, try our vegan whipped cream.
- Fresh mango pieces
- Coconut flakes
- Edible flowers
- Chopped Almonds
- Mint leaves
Top Tips
- Agar-Agar Powder: When I first started using agar-agar in some of my recipes, I just couldn't figure out the right amount needed. It took me a while before I realized why: different brands use different percentages of agar-agar powder in their products. While two brands might sell the product as "agar-agar-powder", one might contain 25% agar-agar while the other one contains 100%. So it's just really important to check the label before you start using it. In the recipe below, we used 100% agar-agar powder.
Storage
- To store: Store any leftover mango cheesecake in the fridge.
- To freeze: You can also freeze it and let thaw on the counter over-night.
FAQs
Agar-Agar is obtained from seaweed and is a great vegetarian (even vegan) alternative to gelatin and is also used in this mango cheesecake here.
A lot of health food stores sell agar-agar powder and it's also widely available on Amazon. Make sure to shop for products that contain 100% agar agar powder.
You might have used agar-agar powder that didn't consist 100% of agar-agar but only say 25%. Make sure to check the label!
If you put (full-fat) coconut milk in the fridge overnight, the coconut milk will separate into two layers: a solid cream at the top and liquid water at the bottom, For this recipe to work, it's really important that you only use the white, solid part aka. coconut cream. It's also really important that you choose a full-fat coconut milk that has a high content of coconut extract (more than 70%), otherwise you won't get that thick creamy layer.
More No-Bake Recipes to Try
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📖 Recipe
No Bake Mango Cheesecake (No Gelatin)
Ingredients
Crust
- 2 cups (200 g) almond flour
- 1 cup (90 g) dessicated coconut
- 2 tablespoon coconut oil, melted
- 4 tablespoon maple syrup
- 3 tablespoon plant milk
- 6-7 soft dates *pitted
1st Mango Layer
- 12 oz (350 g) mango flesh (=1 - 1 ½ ripe mangos)
- ¾ cup (180 g) coconut cream* see notes
- ½ cup (145 ml) maple syrup
- 1 cup (250 g) coconut yoghurt *or any other plain yogurt
- ½ cup (120 ml) plant milk
- ⅛ cup (16 g) cornstarch
- 1 teaspoon agar agar powder *see notes
2nd Mango Layer
- 5,8 oz (150 g) fresh mango flesh (~ ½ ripe mango)
- ¼ cup (70 ml) maple syrup
- ⅓ cup (80 ml) plant milk
- ⅓ cup (80 ml) plant milk
- ⅓ teaspoon agar agar powder
Instructions
Crust
- Put all the crust ingredients into a food processor and blend until a sticky mass forms. Scrape down the sides as needed.
- Line a cake tin (~8 inch/ 20 cm) with parchment paper or grease with coconut oil and press crust into the tin using your fingers (also along the sides).
Mango Cheesecake Layer
- Put coconut cream and maple syrup into a saucepan and let simmer on low heat until coconut cream is fully liquidized.
- Add the mixture, together with the mango flesh to the blender and blend until smooth.
- Then add the mango mix back to the saucepan and add yogurt.
- Pour ½ cup of plant milk into a glass, add cornstarch and agar-agar and whisk until fully dissolved. Then add the mix to the saucepan.
- Bring to a boil and let simmer on low heat for about 3-5 minutes while constantly whisking.
- Let cool for about 3-5 minutes before pouring the mix onto the pie crust.
- Put it in the fridge to set for at least 2 hours (or for 1 hour in the fridge and another 30 min in the freezer).
Jelly Mango Layer
- Add mango, maple syrup and plant milk to the blender and blend until smooth. Then add the mixture to a saucepan.
- Dissolve ⅓ teaspoon agar agar powder in ⅓ cup plant milk, then also add it to the saucepan.
- Bring to a boil and let simmer for about 3-5 minutes.
- Let cool for about 3-5 minutes then pour it onto the first mango layer and put it in the fridge to set for at least 2 hours.
Video
Notes
- Coconut Cream: If you put (full-fat) coconut milk in the fridge overnight, the coconut milk will separate into two layers: a solid cream at the top and liquid water at the bottom, For this recipe to work, it's really important that you only use the white, solid part aka. coconut cream. It's also really important that you choose a full-fat coconut milk that has a high content of coconut extract (more than 70%), otherwise, you won't get that thick creamy layer. How many coconut milk tins you will need in order to get 1 cup of coconut cream depends on the coconut content of your milk. If the content is high (~90%), one milk tin will be enough!
- Agar-Agar: different brands use different percentages of agar-agar powder in their products. While two brands might sell the product as "agar-agar-powder", one might contain 25% agar-agar while the other one contains 100%. So it's just really important to check the label before you start using it. In the recipe below, we used 100% agar-agar powder.
Laura Sims says
Have you ever substituted the fruit used in this recipe?
Katie Roux says
Not so far, no but I guess if you stick to the same amounts then it should work as well! Let me know if you tried it 🙂