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No Bake Mango Cheesecake

A creamy, tropical dessert made with fresh mango and a crunchy almond coconut crust—easy to prepare and perfect for any occasion!
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Tropical, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups almond flour
  • 1 cup dessicated coconut
  • 2 tbsp coconut oil (melted)
  • 4 tbsp maple syrup
  • 3 tbsp plant milk
  • 6-7 pieces soft dates (pitted)
For the Mango Cheesecake Layer
  • 12 oz mango flesh (=1 – 1 ½ ripe mangos)
  • ¾ cup coconut cream See notes
  • ½ cup maple syrup
  • 1 cup coconut yogurt (or any other plain yogurt)
  • ½ cup plant milk
  • ⅛ cup cornstarch
  • 1 tsp agar agar powder See notes
For the Jelly Mango Layer
  • 5.8 oz fresh mango flesh (~½ ripe mango)
  • ¼ cup maple syrup
  • ⅓ cup plant milk
  • ⅓ tsp agar agar powder

Method
 

Preparation
  1. In a bowl, mix almond flour, dessicated coconut, melted coconut oil, maple syrup, plant milk, and dates until well combined.
  2. Press the mixture into the bottom of a lined springform pan. Chill for 10 minutes to set.
Mango Cheesecake Layer
  1. Blend mango flesh, coconut cream, maple syrup, coconut yogurt, plant milk, cornstarch, and agar agar powder in a blender until smooth.
  2. Pour the mixture over the chilled crust and smooth out the top. Chill for about 1 hour until firm.
Jelly Mango Layer
  1. Blend the remaining fresh mango flesh, maple syrup, plant milk, and agar agar powder.
  2. Pour this over the cheesecake layer and chill for an additional 30 minutes, or until set.

Notes

For an extra touch, consider garnishing with fresh mint leaves or a drizzle of coconut cream. Make-ahead tip: This cheesecake is perfect for preparing in advance—make it the day before your gathering for stress-free entertaining!