Looking for a creamy, fruity, and richly tropical dessert that brings all the bold flavor of classic mango cheesecake—without dairy, sugar, or unnecessary carbs? This No-Bake Vegan Mango Cheesecake is exactly what you need. With its soft almond flour crust, silky cashew-mango filling, and signature coconut-infused richness, this low-carb version delivers all the comfort of your favorite summer treat—in a keto-approved, gluten-free, plant-based format.
Perfect for post-dinner cravings , meal prep snacks , or when you’re in the mood for something sweet but staying in ketosis, this vegan mango cheesecake uses simple ingredients like raw cashews, unsweetened coconut milk, and crushed pecans to bring bold Mediterranean-meets-tropical flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love soft, handheld desserts with depth and freshness, this no-bake mango cheesecake will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect keto-friendly vegan mango cheesecake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, plant-based bliss!
Why You’ll Love This No-Bake Vegan Mango Cheesecake
This isn’t just any old mousse—it’s a sweet-crispy-outside, soft-inside delight made with real ingredients that bring bold texture and taste together beautifully—in under 10 minutes of active prep time (plus chilling)!
Here’s why it stands out:
- 🥭 Bold mango flavor : Made with fresh or frozen mango for natural sweetness and color.
- 🧀 Cashew cream base : Adds silkiness without animal products or refined sugars.
- 🥣 Easy to make : Just blend, press, and chill—no oven required!
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 8–10 minutes (plus cooling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this vegan mango cheesecake will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Crust Layer:
- 1 cup crushed almonds or pecans
- 1/4 cup almond flour or flaxseed meal (for binding and body)
- 1 tbsp powdered erythritol or monk fruit sweetener
- 2 tbsp melted coconut oil or avocado oil
Optional: Add lemon zest or cinnamon for exotic contrast
For the Filling:
- 1 ½ cups raw cashews (soaked for 2+ hours or boiled for 15 minutes)
- 1 cup fresh or frozen mango chunks (unsweetened)
- 1/4 cup full-fat coconut milk or unsweetened almond milk
- 1/4 cup powdered sweetener
- 1 tsp vanilla extract
- Pinch of salt
- Juice of 1 lime (for brightness)
Tip: Add 1 tbsp maple-flavored fat bombs or agar agar for deeper flavor and structure.
Final Assembly:
- Whipped coconut cream or chilled chia pudding
- Fresh mango slices or cacao nibs
- Crushed pistachios or edible gold dust
- A few drops of stevia or orange zest for festive flair
Pro Tip: Drizzle with melted dark chocolate or sprinkle hemp hearts for extra crunch.
Step-by-Step Instructions
Step 1: Mix the Crust Base
In a mixing bowl, combine:
- Crushed nuts
- Almond flour or flaxseed meal
- Powdered sweetener
- Melted coconut oil
Stir until everything clumps together.
Press firmly into the bottom of an 8-inch springform pan or individual silicone molds lined with parchment paper.
Let chill while preparing the next layers.
Note: Use a food processor for smoother crust if needed.
Step 2: Blend the Mango Filling
Place soaked cashews in a high-speed blender or food processor.
Add mango chunks, coconut milk, powdered sweetener, vanilla extract, salt, and lime juice.
Blend until smooth and creamy (3–5 minutes )—scrape down sides as needed.
Tip: If too thick, add more coconut milk or water in small amounts.
Step 3: Pour Into Pan
Pour the mango mixture over the chilled crust.
Smooth the top with a spatula.
Sprinkle crushed pistachios or shredded coconut on top before chilling.
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
Step 4: Garnish and Serve!
Once set, remove from mold or cut into slices.
Top with:
- Extra whipped coconut cream or mascarpone dollop
- Fresh mango cubes or mint leaves
- Edible glitter or toasted coconut flakes
- A drizzle of balsamic glaze or honey substitute
Serve cold with:
- Black coffee or herbal tea
- As part of a keto charcuterie board
- Over chia pudding or yogurt for parfait-style dessert
- In a wrap for fusion flair
Enjoy every silky, nutty bite of your No-Bake Vegan Mango Cheesecake !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~12 g |
| Saturated Fat | ~6 g |
| Cholesterol | ~0 mg |
| Sodium | ~80 mg |
| Total Carbs | ~10 g |
| Dietary Fiber | ~3 g |
| Net Carbs | ~7 g |
| Protein | ~5 g |
Note: Values may vary based on exact measurements and optional add-ins.
Want it lower in carbs? Replace mango with ¼ cup mashed avocado + 2 tbsp powdered cocoa for a chocolate twist with only ~3g net carbs per slice .
Tips for the Best Vegan Mango Cheesecake
- Soak cashews well – Ensures smooth blending and better mouthfeel.
- Don’t skip resting time – Keeps the filling firm and prevents melting during slicing.
- Layer flavors early and late – Helps build complex taste during soaking and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Chocolate Lovers’ Version
Add 1 tbsp cocoa powder and drizzle with melted dark chocolate.
Raspberry Coconut Twist
Replace mango with raspberries or layer between slices for tart-sweet contrast.
Spicy Kick
Toss in a pinch of ginger or chili flakes for fiery warmth.
Lemon Ricotta Style
Use blended tofu with lemon zest and nutritional yeast for savory fusion flair.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes—with only ~7g net carbs per serving (or ~3g with avocado-chocolate swap ) it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and crushed pork rinds for keto compliance.
How do I store leftover cheesecake?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of mango works best?
Fresh ripe mango gives the richest flavor; frozen unsweetened mango also works great for convenience.
Can I eat this warm or cold?
Best served chilled for a creamy, custard-like texture. Warm for softer consistency, but avoid room temperature for best structure.
Why This Recipe Works So Well
This No-Bake Vegan Mango Cheesecake works because of its perfect balance of textures and bold flavors:
- The cashews give body and creaminess , mimicking traditional cheese bases without dairy.
- The mango adds natural sweetness and acidity , balancing the richness naturally.
- And the coconut oil melts into a golden crust , completing the tropical-inspired experience.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cheesecake beyond just a plate? Here are some ideas:
In Mason Jars
Layer with chia pudding, Greek yogurt, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, tempeh bacon, and bulletproof coffee for a balanced morning boost.
With Berries
Top arugula or kale with warm cheesecake bites and balsamic glaze for fusion flair.
On Toast
Spread onto low-carb bread, toasted almond flour muffins, or fathead dough slices.
As a Dip
Serve with keto crackers, apple slices, or celery sticks for dipping.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Cashews (Used in Moderation)
Rich in magnesium and healthy fats—supports digestion and satiety.
Unsweetened Coconut Milk / Oil
High in MCTs and lauric acid—great for brain function and hormone support.
Herbs / Natural Flavoring
Anti-inflammatory compounds and antioxidants—boosts immunity and flavor naturally.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Tropical Dessert Lovers
This No-Bake Vegan Mango Cheesecake proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature fruit-infused finish, it’s the kind of cake that turns a simple bar into something magical—even without sugar or animal products.
Whether you’re new to vegan baking, looking for a fast post-dinner idea, or want to impress with homemade flair, this mango cheesecake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
No-Bake Vegan Mango Cheesecake – Silky, Sweet & Perfectly Low-Carb!
- Total Time: 4 hrs 10 mins
Description
Creamy, dreamy, and bursting with tropical flavor — this no-bake vegan mango cheesecake is a silky, plant-based dessert that’s low-carb, dairy-free, and perfect for summer or anytime indulgence!
Ingredients
For the Crust:
1 cup almond flour or sunflower seeds , ground
¼ cup powdered erythritol or monk fruit sweetener (for keto option)
2 tbsp coconut oil , melted (or maple syrup for extra stickiness)
Pinch of salt
Optional: 1 tsp lime zest or crushed coconut flakes for texture
For the Filling:
1½ cups canned full-fat coconut milk (chilled overnight)
¾ cup fresh or frozen mango chunks (unsweetened)
¼ cup powdered sweetener (adjust to taste)
1–2 tbsp lemon juice or limes for brightness
½ tsp vanilla extract
1 tbsp tapioca starch or arrowroot powder (to help set; optional for strict keto)
1–2 tbsp nutritional yeast (for creamy tang, optional)
Pinch of salt
For Topping (Optional):
Fresh mango slices
Whipped coconut cream
Crushed macadamia nuts or coconut flakes
Mint leaves for garnish
FOR KETO VERSION:
Use unsweetened almond flour crust and ensure mango chunks are sugar-free. Replace tapioca with xanthan gum (⅛ tsp in filling) to keep it low-carb.
Instructions
Make the Crust:
In a bowl, mix ground almond flour , sweetener , melted coconut oil , and salt until crumbly.
Press firmly into the bottom of a lined 7-inch springform pan or small loaf pan. Chill while preparing the filling.
Make the Filling:
Scoop only the thick part of chilled coconut milk from the can (leave liquid behind).
In a blender or food processor, combine coconut cream , mango chunks , powdered sweetener , lemon juice , vanilla , and salt .
Blend until smooth and thick — about 1–2 minutes. Add tapioca starch if you want a thicker, more traditional cheesecake texture.
Spoon mixture over the chilled crust and smooth the top.
Chill & Set:
Cover and refrigerate for at least 4 hours or overnight until firm and sliceable.
Optional: Top with fresh mango slices , a dollop of whipped coconut cream , or sprinkle of crushed nuts before serving.
- Prep Time: 10 mins
- Cook Time: 4 hrs
Nutrition
- Serving Size: 8 slices
- Calories: 140
- Fat: 10g
- Carbohydrates: 5g
- Protein: 2g