This vegan mango Cheesecake recipe is rich and creamy, with all the yummy taste of mangoes, topped with a beautiful display of berries!

I love mangoes so much that I prepared this delicious vegan, no-bake mango cheesecake topped with lots of fruits. Other yummy mango recipes to try are my Vegan Gluten-Free Mango BreadPeach Mango Smoothie, and Mango Chia Pudding

vegan mango cheesecake topped with berries on a white cake platter on wooden background


Vegan Mango Cheesecake Ingredients

  • Walnuts: These provide a rich, nutty flavor and a satisfying crunch to the dessert.
  • Dates: Offering natural sweetness and a chewy texture, dates serve as a wholesome sweetener for the dish.
  • Vanilla: Adds depth and warmth to the flavor profile, enhancing the overall taste.
  • Salt: Balances the sweetness and enhances the flavors of the other ingredients.
  • Cashews: Deliver creaminess and richness to the dessert when blended into a smooth texture.
  • Coconut Milk: Provides a luscious, dairy-free base, imparting a subtle coconut flavor.
  • Maple Syrup: Offers a natural sweetener with a distinct caramel-like flavor, complementing the other ingredients.
  • Mangoes: Bring a tropical sweetness and vibrant color to the dish, adding a refreshing element.
  • Lemon Juice: Adds brightness and a hint of acidity to balance the sweetness of the dessert.
  • Coconut Cream: Adds extra creaminess and richness, enhancing the coconut flavor.
  • Assorted Berries: These provide a burst of freshness, vibrant color, and a tart contrast to the sweetness of the dish.

How To Create A Vegan Mango Cheesecake

To create this delightful, gluten-free mango cheesecake, you’ll need a food processor or blender. First up, form the crust by combining walnuts and dates. If you’ve never attempted a nut-based crust before, you will surely love this one as it is easy to prepare.

To ensure seamless opening and release, use a springform pan. This enhances the presentation by showing off the stunning cheesecake. For the filling, blend cashews and macadamia nuts and sweeten the mix with maple syrup and full-fat coconut milk. You can choose either all cashews or all macadamia nuts if you prefer.

As an optional finishing touch, add whipped coconut cream as a topping to enhance the cheesecake’s taste further. Although this recipe may not be a regular treat, occasionally indulging in it will allow you to enjoy the fantastic flavors without consuming the entire cheesecake in one sitting – as tempting as it might be!

More Delightful Vegan Desserts to Taste

Time in the Kitchen


Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Gluten-Free Vegan Mango Cheesecake

Vegan Mango Cheesecake

This vegan Mango Cheesecake recipe is rich and creamy with all the yummy taste of mangoes, topped with a beautiful display of berries!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, mango
Prep Time: 20 minutes
Setting Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 servings
Calories: 320kcal



  • 1 cup walnuts
  • 1/2 cup dates pitted
  • 1/2 teaspoon vanilla
  • 1 pinch of salt


  • 1 1/2 cups raw cashews soaked for 1 hour (or 1 cup cashews + 1/2 cup macadamia nuts)
  • 1 1/2 cups full fat coconut milk
  • 6 tablespoons maple syrup
  • 2 cups ripe mangoes peeled and chopped
  • 1 teaspoon lemon juice
  • 1 batch coconut cream for whipped cream
  • 1 pint blueberries
  • 6 ounces golden cherries
  • 6 ounces blackberries
  • 1 pound strawberries


For The Crust

  • Place walnuts, dates, vanilla, and salt in a food processor and process until crumbly.
  • Press crust mixture in the base of an 8-inch spring form pan and set aside.

For The Filling

  • Add nuts, coconut milk, maple syrup, lemon juice in a blender and process until smooth and creamy. Add chopped mangoes and process until creamy.
  • Pour mixture over the crust and cover with plastic wrap. Transfer to a freezer for about 4 hours or until cheesecake is firm.
  • Remove cheesecake from freezer, allow to thaw for about 10 minutes. Top cheesecake with coconut whipped cream and fruits. Keep refrigerated.
  • Chill one can of coconut milk in the refrigerator overnight. The following day, open the can, discard the liquid, and place the remaining cream in a bowl. Add 1 tablespoon maple syrup and 1/2 teaspoon vanilla and almond extract. Whip until fluffy. Place on top of cheesecake.


Calories: 320kcal | Carbohydrates: 34g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 433mg | Fiber: 5g | Sugar: 23g | Vitamin A: 356IU | Vitamin C: 41mg | Calcium: 50mg | Iron: 3mg