Home » No-Bake Vegan Mango Cheesecake

No-Bake Vegan Mango Cheesecake

This no-bake vegan mango cheesecake is a true celebration of summer. With a buttery biscuit base, creamy mango cheesecake filling topped with mango jelly, cream and fresh mango chunks… it’s easy to make, no-bake, absolutely delicious and easily made gluten-free!

Slice of mango cheesecake on a white plate with fork.

No-Bake Vegan Mango Cheesecake

We’re almost in May which means it’ll officially be MANGO SEASON! Make the most of this sweet and delicious season with my no-bake mango cheesecake recipe! Creamy, fresh, fruity and sweet cheesecake is elevated with fresh cubes of mango and mango pulp. When I say i could drink mango pulp from the tin, i’m not kidding, IT’S SO GOOD- haha!

This mango cheesecake is the perfect dessert for any type of occasion in need of a bright and cheery sweet treat. As much as I recommend fresh mango for optimal fresh flavour and taste, you can even make this recipe using defrosted frozen mangoes, making it a great option any time of year!

Looking for more cheesecake recipes? Check out my Mini Biscoff Cheesecakes, No-Bake Banoffee Cheesecake, Vegan Lemon Meringue Cheesecake, Mini Red Velvet Cheesecakes and Vegan Peach Cobbler Cheesecake.

Slice of mango cheesecake with a bite taken out of it.

Ingredients and substitutions

Biscuit base:

  • Biscuits: You want to use a biscuit which will soak up the butter and create a buttery biscuit base. In the UK we use digestive biscuits but you can use Graham crackers if in the US or elsewhere. If you want this recipe to be wheat / gluten-free, simply switch the biscuits for a gluten-free option.
  • Vegan butter: I use a dairy-free / vegan block butter. my go-to is Flora Plant Block or Naturli Vegan Block. Alternatively you could use a spread / margarine.

Cheesecake filling and jelly:

  • Vegan cream cheese: To keep it simple, use store bought, I personally love Violife Original Cream Cheese, Miyoko’s Creamery’s vegan cream cheese and also supermarket own branded cream cheese, such as Sainsburys / ASDA, they works wonderfully in this recipe.
  • Cashew nuts: Make sure the nuts are soaked in water overnight. This will make them soft enough to blend easily into a thick and creamy cheesecake filling.
  • Mango pulp: You want to use mango pulp as it will give the perfect flavour, also adding a creaminess to the texture of the cheesecake. This is also used for the mango jelly on top. Fresh mango won’t work as-well, so make sure you get the pulp version. It’s usually situated down the World Food isle of supermarkets, also available online.
  • Lime: Wash the lime before grating the zest.
  • Coconut cream: This is the thick white cream from a can of coconut milk. Simply chill a can of coconut milk in the fridge overnight, open then drain the liquid and use the cream.
  • Icing sugar: To add sweetness to the cheesecake but keep the cheesecake light and airy, use icing / powdered sugar.
  • Vegan gelatine: If you want the jelly to set, you need to use a vegan friendly gelatine. I use Dr Oetker Veg-Gel. It makes the jelly set beautifully.
  • Caster sugar: Use a fine, white sugar for the jelly, as this will dissolve fast.
  • Water: Just use normal room temp water.


  • Whipping cream: Decoration on top of the cheesecake is optional but it looks and tastes fantastic. I use The Coconut Collaborative Double Cream.
  • If you’re unable to find a ripe mango, use ‘Mangos in juice’, usually found down the baking isle, I love the brand ‘Natures Finest’.
close up of the inside of a no-bake mango cheesecake.

Equipment you’ll need for this cheesecake

We’re keeping this no-bake vegan cheesecake really simple, down to the equipment needed. Here’s what you’ll need (make sure you have them before beginning). I have attached ‘affiliate’ links below.

Slice lifted out of a no-bake mango cheesecake.

How to make a No-Bake Vegan Mango Cheesecake (overview)

This is truly the BEST recipe for a no-bake cheesecake. It’s thick, creamy, buttery, soft and smooth. You’re going to love it. You can find the full written recipe, ingredients and method at the bottom of the page in the recipe card.

  1. Biscuit base

    First, blitz the biscuits into crumbs and melt the butter. Mix both together until like wet sand, you don’t want it dry or it wont compact. Press the biscuit base into the paper-lined loose base tin. Set aside.

  2. Cheesecake filling

    Add all of the cheesecake filling ingredients into a high speed blender and whiz up until super creamy. You may need to stop and scrape the blender down a few times to make sure it’s all incorporated and creamy. Pour the cheesecake into the tin, over the base and level out. Chill overnight

  3. Mango jelly

    Add the mango pulp, sugar, water and vegan gelatine into a saucepan on the hob. Cook on low / medium until simmering, making sure to whisk constantly. After 4-6 minutes, it will start to thicken. Once at the stage of it being able to coat the back of a spoon, remove from the heat and pour over the cheesecake. Spread out quickly as it sets fast. chill.

  4. Decotation

    when the jelly has set and is cool to the touch, whip up the cream in a stand mixer fitted with balloon whisk attachment. Whip the cream until soft peaks, spoon on top of the middle of the cheesecake. Add some mango chunks on top, along with some fresh mint leaves (optional).

  5. Serve

    Slice the cheesecake using a sharp knife, plate up, serve and enjoy!

Over top view of mango cheesecake with whipped cream and fresh mango cubes.

No-Bake Vegan Mango Cheesecake Tips and Tricks

Here are a few tips and tricks to make sure that your vegan mango cheesecake comes out perfect each & every time:

  • Make sure your cashews are soaked: In order for the result of a super soft and creamy cheesecake, make sure the cashews are soaked for at least overnight before using. You can simply add them into a large bowl, and add in enough water that the nuts are covered. When it comes to use them, use a sieve to drain the nuts and dab them to remove too much excess water.
  • How to slice your cheesecake: When your cheesecake is delicious and ready to be sliced into servings, run a knife under some warm water and wipe dry with a tea towel then cut. This will help cut the cheesecake neatly.
  • Compact the base: Be sure to heavily compact the biscuit base in the tin before adding in the filling. The more compact the base, the less likely it’ll crumble when you cut the slices!
  • Allow the cream cheese to come to room temperature: You’ll have a tough time creaming together the ingredients if you don’t allow the cream cheese to soften slightly. Give the ingredients at least an hour to soften slightly.
  • Use mango pulp for the best flavour and texture: The star of the show is mango pulp. This is essentially blended up mango in a super smooth, fruity and concentrated puree. I use the brand KTC which I pick up in the World Food Section of ASDA. It can be found in most supermarkets down the World Food isle or online such as Amazon.
Tall Pinterest pin of vegan mango cheesecake

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of mango cheesecake on a white plate

Vegan Mango Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


This No-Bake Vegan Mango Cheesecake is a light, airy, and sweet! It’s SUPER easy to make and perfect for Summer! You’ll love it! No-Egg, No-Dairy, Gluten-free option!


Units Scale

Ingredients for the base

  • 300g of digestive biscuits (you can use gluten-free)
  • 150g of dairy-free butter / margarine

Ingredients for the cheesecake filling

  • 200g of cashew nuts (See step 1 for details)
  • 400g of dairy-free / vegan cream cheese
  • 200g of mango pulp
  • Zest of 1 lime
  • 60g of coconut cream
  • 100g of icing / powdered sugar

Ingredients for the mango jelly

  • 200g of mango pulp
  • 2 teaspoons of vegan gelatine / vege-gel
  • 60g of caster sugar
  • 50ml of water

Ingredients for decoration

  • Fresh mango (cut into cubes)
  • 220ml of dairy-free whipping cream
  • Mint leaves (optional)


Method (base)

  1. Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter  into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
  2. Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined  tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
  3. Place into the freezer whilst you make the filling.

Method (filling)

  1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
  2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, mango pulp, lime zest, coconut cream and icing sugar. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
  3. Pour the mixture into the tin in stages, with swirls mango pulp in-between (this is completely optional), until you’ve used up all the cheesecake mixture. Tap the cheesecake onto the worktop to remove any air bubbles.
  4. Place into the fridge overnight to set.
  5. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).

Method (mango jelly)

  1. Add the mango pulp, vegan gelatine, sugar and water into a medium sized saucepan and place on the hob.
  2. Set the hob to a medium heat and bring up to a simmer, stirring continuously with a heat proof spatula or whisk.
  3. Allow the jelly to simmer for approximately 3-4 minutes and then turn off the heat. The jelly should have thickened and should be able to coat the back of a spoon without sliding off. Remove the pan from the heat and set aside for 5 minutes for the jelly to cool slightly.
  4. Pour the jelly over the top of the cheesecake and spread out very fast, as the jelly will set quickly.
  5. Place into the fridge to allow the jelly to fully set. This should take about 30 minutes.

Method (decoration)

  1. Add the whipping cream into a bowl of a stand mixer fitted with balloon whisk attachment (or in a bowl with electric hand whisk). Whip up the cream until its at soft peaks.
  2. When the jelly is cool to the touch, as the tin is loose base, push the cheesecake out of the tin and place on a cake stand or serving plate. Spoon the whipped cream into the middle of the cheesecake, use the back of a spoon to create a swirly effect (see photos and video for reference).
  3. Top the cheesecake with some fresh mango cubes and place on some mint leaves for decoration (optional).
  4. Use a sharp knife to slice the cheesecake into slices, serve and enjoy!


To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.

Best eaten and enjoyed within 2-3 days of making.

Any left over mango pulp can be stored in an air tight container and enjoyed on things like yogurt or drizzled on top of ice-cream.

  • Prep Time: Overnight
  • Cook Time: Overnight
  • Category: Cheesecakes
  • Method: No-bake
  • Cuisine: American


  1. Daniel Anibal Mazzuca
    April 26, 2024 / 2:17 pm


    did you consider pectin for the jelly?

    • April 26, 2024 / 6:07 pm

      Hello lovely, no i didnt. I simply use the combination of sugar with a vegan gelatine, it works perfect! x

  2. Sergio
    April 26, 2024 / 10:42 pm

    this was so good thank you a lot for the recipe🫶

  3. Laura
    April 27, 2024 / 12:40 am

    can you use silken tofu in place of the coconut cream? Trying to keep the fat content down.

  4. Debbie Manuel
    April 27, 2024 / 12:23 pm

    Is the nuts an important component as I can’t have nuts?

  5. Alice
    April 30, 2024 / 10:05 am

    This is super creamy and ultra Fruity. All my family loved it!!

  6. Ollie
    April 30, 2024 / 10:19 pm

    Could I use extra vegan cream cheese instead of cashews due to allergies? ☺️

    • May 3, 2024 / 2:20 am

      Hello Ollie,
      Yes you can BUT it will make the cheesecake very soft in texture. You may wish to freeze the cheesecake for an hour before then removing it from the tin as this will give it alittle stability when moving it! xx

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

As seen in