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No Bake Mango Cheesecake (Without Gelatin) Recipe

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3.8 from 22 reviews

A delicious and refreshing No Bake Mango Cheesecake that requires no gelatin, using natural plant-based ingredients for a creamy, tropical dessert that’s perfect for warming weather. Featuring a crunchy almond and coconut crust, a smooth mango cheesecake layer, and a light mango jelly topping, this recipe is vegan, gluten-free, and made without any baking.

  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 2 cups (200 g) almond flour
  • 1 cup (90 g) dessicated coconut
  • 2 tablespoons coconut oil, melted
  • 4 tablespoons maple syrup
  • 3 tablespoons plant milk
  • 6-7 soft dates, pitted

1st Mango Layer

  • 12 oz (350 g) mango flesh (1 – 1 ½ ripe mangos)
  • ¾ cup (180 g) coconut cream (see notes)
  • ½ cup (145 ml) maple syrup
  • 1 cup (250 g) coconut yoghurt or any plain yogurt
  • ½ cup (120 ml) plant milk
  • ⅛ cup (16 g) cornstarch
  • 1 teaspoon agar agar powder (100% purity, see notes)

2nd Mango Layer (Jelly)

  • 5.8 oz (150 g) fresh mango flesh (~ ½ ripe mango)
  • ¼ cup (70 ml) maple syrup
  • ⅓ cup (80 ml) plant milk
  • ⅓ teaspoon agar agar powder (100% purity)

Instructions

  1. Prepare Crust: Add almond flour, dessicated coconut, melted coconut oil, maple syrup, plant milk, and pitted dates into a food processor. Blend until a sticky dough forms, scraping the sides as necessary for even mixing.
  2. Form Crust Base: Line an 8-inch (20 cm) cake tin with parchment paper or grease with coconut oil. Press the crust mix firmly into the bottom and sides of the tin using your fingers to create an even layer.
  3. Make Mango Cheesecake Layer: Pour coconut cream and maple syrup into a saucepan and gently simmer on low heat until the coconut cream liquefies completely.
  4. Blend Mango Mixture: Transfer the warmed coconut cream and syrup mixture along with mango flesh into a blender; blend until smooth.
  5. Combine and Thicken Cheesecake Mixture: Pour the mango puree back into the saucepan. Add the coconut yogurt and stir to combine. In a separate glass, mix ½ cup plant milk with cornstarch and agar agar powder, whisking until dissolved. Add this to the saucepan. Bring the mixture to a boil over medium-low heat, whisking constantly and simmer for 3-5 minutes until thickened.
  6. Cool and Set Cheesecake Layer: Allow the thickened mango cheesecake mixture to cool for 3-5 minutes, then pour it into the crust-lined cake tin. Refrigerate for at least 2 hours to set (or 1 hour in fridge plus 30 minutes in freezer).
  7. Prepare Jelly Mango Layer: Blend mango flesh, maple syrup, and plant milk until smooth. Transfer to a saucepan.
  8. Dissolve Agar Agar for Jelly Layer: In a separate container, dissolve ⅓ teaspoon agar agar powder in ⅓ cup plant milk and add it to the mango mixture saucepan.
  9. Cook and Set Jelly Layer: Bring the jelly mixture to a boil and simmer for 3-5 minutes. Cool for 3-5 minutes, then carefully pour over set mango cheesecake layer. Refrigerate again for at least 2 hours until fully set.

Notes

  • Coconut Cream: Use only the solid white layer separated from full-fat coconut milk refrigerated overnight. Ensure the coconut milk has a high coconut content (over 70%) to obtain a thick cream. Quantity may vary depending on the brand.
  • Agar Agar: Agar agar powder concentration varies by brand; some contain 25% while others are 100%. This recipe assumes 100% agar agar powder. Verify the label before use to ensure proper setting results.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan, Gluten Free

Find it online: https://flavorhug.com/no-bake-mango-cheesecake-without-gelatin-recipe/