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.

No-Bake Mango Cheesecake [Vegan]

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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


For the Crust:

  1. 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.
  2. 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:

  1. Mix the chopped mango, sugar, salt, and cardamom powder and leave to macerate for 30-40 minutes.
  2. 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.
  3. Add the mango mixture to the agar-agar water and cook for 4-5 minutes over medium heat until the mango pieces are mushy.
  4. Reserve some of the cooked fruit.
  5. 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.


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