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.
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.
Nutrition is calculated automatically and should be used as estimate.