What sets this no-bake cheesecake?

The recipe specifically uses agar-agar powder to set the cheesecake filling, which is a plant-based alternative to gelatin, ensuring a firm yet creamy texture.

Can I use fresh mango for the filling?

Yes, the recipe calls for 1 cup of roughly chopped fresh mango pieces, preferably from one large mango, which are cooked down with sugar and spices for the filling.

How long does this cheesecake need to chill before serving?

This cheesecake requires at least 2 hours of refrigeration to set, with an additional 30 minutes in the freezer just before serving for optimal slicing.

What kind of cookies are recommended for the crust?

The recipe suggests using 8 Oreo cookies, preferably chocolate, crushed and mixed with coconut oil to form the base of the cheesecake.

Can I prepare this mango cheesecake in advance?

Yes, this no-bake cheesecake needs at least 2 hours to set in the refrigerator, making it an excellent dessert to prepare well in advance of serving.

4 years ago

No-Bake Mango Cheesecake
[Vegan]

Name: No-Bake Mango Cheesecake [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 8 Oreo cookies, preferably chocolate; 2-3 teaspoon coconut oil; 1 cup cashews (soaked in water for 4-5 hours, drained & rinsed); 1 cup water; 1 cup roughly chopped mango pieces (1 big mango); 1/2 cup sugar (increase if the mango is not sweet enough); 1 slightly heaped teaspoon agar-agar powder (I use Urban Platter brand); Juice from 1/2 lemon; A big pinch elaichi (green cardamom) powder; 2-3 drops vanilla extract; A pinch of salt

NK By: Namrata Edward Kshitij

Author Bio

I’m a Delhi‑based freelancer and blogger who loves to create easy, economical, and tasty recipes... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A slice of vibrant yellow No-Bake Mango Cheesecake with a dark Oreo crust, garnished with fresh mango pieces, served on a white plate.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

No-Bake Mango Cheesecake [Vegan]

Dairy Free

Vegan

This vegan mango cheesecake looks impressive and no one will ever guess how simple it is to prepare. The crust comes together in a couple of minutes, and it takes hardly 15 minutes to whip up the filling. Use ripe and flavorful Dasheri mangoes for the best result.

Ingredients You Need for No-Bake Mango Cheesecake [Vegan]

For the Crust:

8 Oreo cookies, preferably chocolate
2-3 teaspoon coconut oil

For the Filling:

1 cup cashews (soaked in water for 4-5 hours, drained & rinsed)
1 cup water
1 cup roughly chopped mango pieces (1 big mango)
1/2 cup sugar (increase if the mango is not sweet enough)
1 slightly heaped teaspoon agar-agar powder (I use Urban Platter brand)
Juice from 1/2 lemon
A big pinch elaichi (green cardamom) powder
2-3 drops vanilla extract
A pinch of salt

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare No-Bake Mango Cheesecake [Vegan]

For the Crust:

Crush the cookies in a mixer. Add 2-3 teaspoons of coconut oil and stir–the amount of oil required depends on the kind of cookies used.
Line the base of a 6-inch loose bottom cake tin with baking/parchment paper. Press the cookie mixture evenly on the base to form the crust. Refrigerate.

For the Filling:

Mix the chopped mango, sugar, salt, and cardamom powder and leave to macerate for 30-40 minutes.
Add the agar-agar powder to the water and mix well. Keep aside for 5 minutes. Bring to a boil over medium-high heat & simmer for a minute.
Add the mango mixture to the agar-agar water and cook for 4-5 minutes over medium heat until the mango pieces are mushy.
Reserve some of the cooked fruit.
Blend the soaked cashews with the mango-agar-agar syrup while it is still warm. Add vanilla extract + lemon juice. Blend again till smooth and creamy. Mix in the reserved cooked fruit. Pour into the cake tin over the set crust. Refrigerate for at least 2 hours. Chill in the freezer for 30 minutes before serving. Dip a knife in hot water, wipe, and slice the cheesecake.