Who says you need an oven, cream cheese, or loads of sugar to enjoy a creamy, melt-in-the-mouth cheesecake? Say hello to my No-Bake, Dairy-Free Mango Cheesecake – a dessert so easy and guilt-free, you’ll be tempted to make it every week (or maybe every day… no judgment here!).
This recipe was born out of two cravings – my love for mangoes and the desire to eat something delicious without feeling heavy or bloated afterward. No dairy, no gluten, no refined sugar – just good vibes, real ingredients, and summer on a spoon!
What’s the twist?
Instead of your typical biscuit base, we’re using roasted oats, almonds, and dates – the healthiest trio in town. And forget cream cheese – we’re blending soaked cashews, tender coconut malai, and fresh mango for a naturally sweet and creamy layer. You won’t believe how good this is until you take that first bite!
Perfect for:
- Vegans and vegetarians
- People with dairy or gluten allergies
- Anyone following a clean or PCOS-friendly diet
- Or… anyone who loves mango and wants dessert without the guilt
It’s cooling, refreshing, and takes barely 20 minutes to put together – no baking, no beating, no stress. Just blend, layer, chill, and devour.
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Ingredients
- Almonds – ¼ cup
- Oats – ¼ cup
- Dates – 5 (pitted)
- Ghee or melted butter – 1 tsp
- Soaked cashews – ¼ cup
- Tender coconut flesh (soft malai) – ¼ cup
- Chopped ripe mango – ¾ cup
- Mango purée – ½ cup
- Mango pieces – for garnish
- Mint leaves – for garnish
Method
Step 1: The Magical Base
- Start by roasting ¼ cup almonds in a pan. Let them get a little toasty and aromatic – not angry, just golden.
- Next, add ¼ cup oats and roast them with the almonds for about 3–4 minutes. Let everything get friendly and lightly browned.
- Now, transfer this roasted duo to a plate or bowl to cool down – because even almonds need a break.
- Once cooled, throw them into a mixer jar along with 5 pitted dates and a teaspoon of ghee (or melted butter or coconut oil if you’re keeping it vegan and fancy).
Grind them into a coarse mixture – we don’t want a paste; we want a crumbly, sticky mix that feels like crushed biscuits but is actually a health upgrade in disguise.
Step 2: Creamy Dreamy Layer
Now take ¼ cup of soaked cashews and ¼ cup of tender coconut (that soft malai inside the green coconut).
Blend them into a smooth, creamy paste.Add 3/4 cup of chopped sweet mangoes to this creamy base. Since the mangoes are naturally sweet, skip the sugar or honey – your taste buds won’t miss a thing.
Blend it all into a thick, smooth mango-coconut-cashew cream. Pop this in the fridge for a few minutes so it firms up a bit and gets ready for its big moment.
Step 3: Time to Assemble!
- Take any small bowl or serving cup. Start by pressing a layer of the oats-almond-date mixture at the bottom – pack it down firmly using a spoon. Thanks to the sticky dates, it’ll hold together like a pro!
- Next, spoon in that silky vegan mango cream and level it nicely.
- Top it off with a generous layer of mango purée, and then go artsy – garnish with chopped mango cubes and a couple of mint leaves.
Now, chill the cheesecake in the fridge for 15–20 minutes so it can firm up a bit. Trust me, it gets even better once it’s chilled.
- Our healthy, no-fuss, creamy mango cheesecake is ready to steal the show!
It’s creamy, fruity, and so guilt-free that you might just go for a second serving without blinking.
No dairy, no gluten, no sugar – just mango madness with a feel-good twist.- Next, spoon in that silky vegan mango cream and level it nicely.
- Top it off with a generous layer of mango purée, and then go artsy – garnish with chopped mango cubes and a couple of mint leaves.
Now, chill the cheesecake in the fridge for 15–20 minutes so it can firm up a bit. Trust me, it gets even better once it’s chilled.
- Our healthy, no-fuss, creamy mango cheesecake is ready to steal the show!
It’s creamy, fruity, and so guilt-free that you might just go for a second serving without blinking.
No dairy, no gluten, no sugar – just mango madness with a feel-good twist.
Tips for the Perfect Mango Cheesecake
1. Choose ripe, sweet mangoes
– Alphonso, Kesar, or any variety that’s naturally sweet and pulpy will work best. Avoid fibrous mangoes.
2. Soak cashews for at least 3–4 hours
– This gives that smooth, creamy texture that makes the filling feel luxurious – no cream cheese needed!
3. Use soft dates for the base
– They help bind the almond-oat crust naturally and add sweetness too. If dates are dry, soak them in warm water for 10 mins before blending.
4. Use fresh coconut malai
– The tender flesh from a green coconut gives a rich, creamy taste and enhances that tropical feel. Can’t find it? Use thick coconut cream as a substitute.
5. Chill before serving
– Set your cheesecake in the fridge for at least 15–20 minutes before serving. It helps the layers firm up and intensifies the flavor.
6. Decorate like a pro!
– Add mango chunks, mint leaves, and maybe a sprinkle of toasted coconut or chopped nuts to make it Insta-worthy.
7. Make it ahead
– This cheesecake sets beautifully and stays good for up to 2 days in the refrigerator. Great for prepping before guests arrive.
