No Bake Mango Cheesecake (No Gelatin)

A warm breeze brushes against your skin as the golden sun dips below the horizon, filling the air with the sweet scent of summer. This No Bake Mango Cheesecake (No Gelatin) is the perfect way to capture that feeling in a dessert that requires no oven and can be whipped up in just about 30 minutes. Featuring luscious mango and creamy coconut, this cheesecake is not only simple to make but also guarantees a delightful, velvety texture.

This recipe is perfect for anyone looking for a refreshing treat during the warmer months. Great for gatherings or as a sweet ending to a weeknight meal, it’s also a fantastic make-ahead option, storing well in the fridge for several days.

Why You’ll Love This Recipe

• The crust is crisp and nutty, providing a satisfying base.
• The cheesecake layer is incredibly creamy without any gelatin.
• The mango jelly layer adds a refreshing burst of flavor.
• It’s a delightful dessert that’s vegan-friendly and dairy-free.

What You’ll Need

Here are the ingredients you’ll need to make this tropical delight:

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 soft dates, pitted

For the Mango Cheesecake Layer

• 12 oz mango flesh, approximately 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, approximately ½ ripe mango
• ¼ cup maple syrup
• ⅓ cup plant milk
• ⅓ tsp agar agar powder

*The coconut cream should be chilled; coconut yogurt can be replaced with any plain non-dairy yogurt.

Substitutions & Swaps

• Almond flour can be swapped for gluten-free flour.
• Coconut oil may be replaced with any neutral oil.
• Use any non-dairy milk as a substitute for plant milk.
• Fresh mango can be substituted with canned, drained mango.

How to Make It

Creating this decadent dessert is straightforward and fun!

Prepare the crust

Mix almond flour, dessicated coconut, melted coconut oil, maple syrup, plant milk, and pitted dates in a bowl. Combine until the mixture is well-blended and sticky. Press this crust mixture firmly into the base of a springform pan to form an even layer.

Blend the cheesecake layer

In another bowl, combine mango flesh, coconut cream, maple syrup, coconut yogurt, plant milk, cornstarch, and agar agar powder. Blend until smooth and creamy. Pour this cheesecake mixture on top of the prepared crust, spreading it evenly.

Set the jelly layer

Blend fresh mango flesh, maple syrup, plant milk, and agar agar powder until smooth. Pour this mixture on top of the cheesecake layer, creating a beautiful finish. Chill in the refrigerator for at least 4 hours or until fully set.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: No, it may affect texture.
Reheat: Not applicable; serve cold.

Tips for Best Results

• Make sure your coconut cream is well chilled for optimal creaminess.
• Use ripe mangoes for the best flavor and sweetness.
• Allow the cheesecake to set overnight for a firmer texture.
• Press the crust firmly for a cohesive base that holds its shape.

Serving Suggestions

• Serve topped with fresh mango slices for an extra touch.
• Pair with a scoop of dairy-free ice cream for a cool contrast.
• Perfect for summer barbecues or as a light dessert for dinner parties.