This is truly the most perfect and easy no-bake mango cake recipe made with a simple cookie crust, creamy vegan cheesecake layer and passion fruit topping. It’s lightly sweet, perfectly refreshing, so delicious and reminds of exotic solero ice cream when you serve it half-frozen.
Vegan Mango Cheesecake Recipe
Since simple no-bake cakes are my absolute favorite summer dessert, I’m sharing today this creamy vegan cheesecake with mango and passion fruit flavor. It’s a pretty similar recipe as usual, but different shape and flavor, which means it’s a totally new dessert!
Actually, I’ve been making no-bake cheesecake for years because they’re so easy, delicious, light and just perfect for summer! No matter if using a tart pan or springform pan, it will not affect the taste and texture of your dessert! One of my favorite no-bake cake recipes I’ve already shared here on the blog are my:
- Blackberry Mousse Tart
- Summer Fruit Cream Tart
- Vanilla Custard Tart
- Strawberry Cheesecake
- Blueberry Chocolate Cheesecake
- Raspberry Vanilla Cheesecake
A little note before you start
Even though I try my best to explain anything you need to know about the recipe in my blogpost, I often receive similar questions regarding my vegan no-bake cheesecake recipes. So I’m using today to answer your most common question regarding agar-agar and teach you about how to make perfect no-bake mango cheesecake using non-dairy plant-based ingredients.
What is no-bake cheesecake?
No-bake cheesecake is exactly what the name suggests. It’s made with a simple cookie crust (or graham cracker crust) and vegan cheesecake filling which do not need to be baked. So it’s a perfect dessert for summer when the weather is warm and you don’t want to use your oven. However, I find that the American “New York Cheesecake” is easier to make than German baked Cheesecake with homemade pie crust. So you don’t need spending much time in the kitchen for this no-bake cake recipe too.
What is Agar-Agar?
Agar-Agar (or just agar) is a vegetarian and vegan gelatin substitute produced from seaweed. It’s a jelly-like substance, which acts similar to regular gelatin and helps the liquid to firm up. So it’s perfect for creating custard-like vegan desserts such as no-bake cheesecake or fluffy berry mousse.
How to cook Agar-Agar
Anyway, there’s a difference between Agar-Agar and gelatin in the preparation method to activate the powders. While regular gelatin needs to be soaked in cold water first and then just quickly dissolved in hot water, Agar-Agar needs to be cooked for about 2 minutes. Another difference is that Agar-Agar firms up when it gets colder than 95°F (35°C). Because of that, you should be pretty quickly when combining the cheesecake cream mixtures and filling it into the pan.
Which Agar-Agar is the best?
However, there is something else to consider. Here in Germany where I live, pure 100% Agar-Agar powder is not available in any store. So the powder I used in today’s recipe contains only 30% Agar-Agar, which means you will need more than that if using pure powder. Anyway, no matter which product you use because any will do! Just check the ingredients stated on your package to make sure how much percent of Agar-Agar contains your powder. Then you can adjust the amount and add more or less as needed.
How to make Vegan no-bake Cheesecake
As mentioned above, this no-bake Mango cheesecake recipe is very easy to make! Simply mix the filling ingredients together, then spread into your cookie crust and refrigerate until set. That’s it!
No-bake Cookie Crust
To make the cookie crust simply add vegan butter cookies (or other cookies of your choice) into a blender and crush into fine crumbs. Alternatively, you can place the cookies into a freezer bag and crush them by rolling over the bag with a rolling pin. Then place the crumbs into a bowl, pour in the melted vegan butter and stir to combine. Now press the mixture into a springform pan, making sure the bottom is lined with parchment. -> Check out this recipe to see step-by-step pictures.
Then place the pan with the cookie crust in the freezer or fridge to set while you make the mango cheesecake filling.
Vegan Mango Cheesecake Layer
To make the mango cheesecake filling you’ll need a blender (or immersion stick blender), a mixing bowl and a small saucepan (or pot). Start to blend the mango, vegan cream cheese and sugar until smooth and creamy. In a bowl, beat the chilled non-dairy whipping cream until fluffy. In a pot, stir the agar-agar into the coconut milk and cook for 2 minutes or according to package instructions. Then stir about 2 tablespoons of the mango cream into the agar-agar mixture to cool it slightly before combining with the remaining mango cream and folding in the whipped non-dairy cream. When all components of the cheesecake filling are well combined, fill it immediately onto your prepared cookie crust. Finally, place your no-bake mango cake in the fridge overnight to firm up before pouring the passion fruit sauce over.
This no-bake mango cake is
- Vegan (eggless, dairy-free)
- Can be made gluten-free
- Requires no baking
- Easy to make
- Reminds of Solero Ice cream
- Totally delicious!
- Just perfect for summer!
Passion Fruit Sauce Topping
The passion fruit sauce is not necessary for the recipe but it is super simple and totally delicious! If you love the taste of Solero ice cream you should definitely not omit that exotic topping! All you need to do is to stir a bit of corn starch into some water in a pot. Then bring it to a boil along with the passionfruit pulp and cook until thickened. That’s it! Anyway, if you’re not into passion fruit or mango, you can substitute any fruit you have on hand.
Solero Ice Cream Cake
This no-bake mango cheesecake is perfect to serve as a fancy Solero Ice cream Cake! You can simply freeze leftover cake slices or even the whole cake until half frozen. Then the consistency will be as creamy as my strawberry ice cream pie!
If you try this Vegan No-Bake Mango Cheesecake Recipe with Passion fruit Topping or maybe another of my Vegan Cake Recipes, please leave me a comment below sharing how you liked it! And if you take a picture of your fruity dessert and share it on Instagram, please don’t forget to tag me @biancazapatka and use the hashtag #biancazapatka , to make sure I don’t miss your post! Enjoy!
No-bake Mango Passion Fruit Cheesecake
Mango Cheesecake Layer
- 8,8 oz Mango 250g, peeled & core removed
- 8,8 oz non-dairy cream cheese 250g, or sub thick coconut yogurt* or tofu
- 1/3 cup sugar of your choice, 75g
- 7/8 cup non-dairy whipping cream chilled, 200ml, or coconut cream*
- 1/3 cup full-fat coconut milk 80ml
- 1 package agar-agar or 1.5 tsp 100% agar-agar (*read recipe notes!)
Passion Fruit Sauce
- 2 tsp corn starch dissolved in 5 tbsp water
- 4 passion fruits 1/2 cup pulp
- fruits of your choice such as nectarines & peaches
- coconut flakes
- Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
- Add cookies into a food processor (or blender) and crush until finely ground. (Alternatively, put them into a freezer bag and roll over them with a rolling pin). Transfer cookie crumbs to a bowl, pour in melted vegan butter and stir until crumbs are evenly moistened. Press the mixture onto the bottom of your prepared pan. Refrigerate or freeze for at least 15 minutes to firm up while you make the cheesecake filling.
- Place the mango, vegan cream cheese and sugar in a blender and blend until smooth and creamy. (Alternatively, use an immersion stick blender).
- In a mixing bowl, whip up the cold non-dairy whipping cream with an electric hand mixer, until fluffy and stiff peaks form.
- In a small saucepan, stir the agar-agar into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat and stir in 2-3 tablespoons of the mango cream mixture to cool slightly.
- Now gently fold the remaining mango cream into the agar-agar mixture, then fold in the whipped cream. Stir just until well combined. Then immediately fill the mixture onto the cookie crust, smoothing out evenly. Refrigerate for 4 hours at least (or better overnight) to firm up.
Passion Fruit Sauce
- Stir the cornstarch into the water in a cup. Transfer to a small saucepan along with the passion fruit pulp and sugar as needed. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly.
- When the mango cheesecake is set and firm enough, gently cut around the cheesecake edges with a sharp knife, then remove the cake from the pan. Pour the passion fruit sauce over the cheesecake and garnish with summer fruits, coconut flakes or other toppings you like and serve chilled.
- You can use almost any (gluten-free) cookies for the crust. If using graham cracker you may need adding a little sugar or syrup to sweeten. Alternatively, you can also use sandwich cookies -> click here for the Oreo crust recipe.
- If you want a crisper and less soft crust, you can bake the cookie crust in a 350°F (175°C) preheated oven for about 5 minutes. Then let cool completely before adding the cheesecake layer.
- You'll get the best result when using non-dairy cream cheese but thick coconut yogurt or creamy blended tofu will do too.
- If you can’t find any non-dairy whipping cream or pure coconut cream in a store, you can make your own coconut cream by chilling 1 can full-fat coconut milk overnight. Next day, simply scrape the solid cream off the top, discarding the liquid for another use.
- You’ll need 1.5 tsp 100% Agar-Agar (or more if your powder contains less percent). Please make sure to check the ingredient list on the package you use! It should be able to set 500ml of liquid.
- I recommend reading my blogpost for additional helpful information about this recipe before you start.
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