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1 slice of mango cheesecake on a plate with a fork next to it.

No Bake Mango Cheesecake (No Gelatin)

Author: Katie
This No Bake Mango Cheesecake is dairy-free, egg-free, gluten-free and made without gelatine. It makes perfect summer treat or when you're looking for a healthier mango dessert.
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4.47 from 13 votes
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Prep Time: 45 minutes
Set Time: 4 hours
Total Time: 4 hours 45 minutes
Course: Dessert
Cuisine: American-Inspired, vegan
Servings: 9 slices

Ingredients

Crust

  • 2 cups almond meal
  • 1 cup 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 mango flesh (=1 - 1 ½ ripe mangos)
  • ¾ cup coconut cream* see notes
  • ½ cup maple syrup
  • 1 cup coconut yoghurt *or any other plain yogurt
  • ½ cup plant milk
  • cup cornstarch
  • 1 teaspoon agar agar powder *see notes

2nd Mango Layer

  • 5,8 oz fresh mango flesh (~ ½ ripe mango)
  • ¼ cup maple syrup
  • cup plant milk
  • cup plant milk
  • teaspoon agar agar powder
You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

Serving: 1 slice. | Calories: 546kcal | Carbohydrates: 41g | Protein: 10g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 413mg | Fiber: 8g | Sugar: 26g | Vitamin A: 474IU | Vitamin C: 14mg | Calcium: 176mg | Iron: 3mg
All nutritional information is based on third-party calculations and should be considered estimates.
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