Indulge in a creamy, tropical Raw Mango Cheesecake that’s completely dairy-free and made with simple ingredients for an easy, no-bake treat.

Scale

Cook Mode Prevent your screen from going dark

In a food processor, mix all the crust ingredients until it forms into crumbs, about a minute.
Evenly distribute the crumb mixture into 4 large cookie cutters** and press-down evenly to form the “crusts”. Set aside.
In a high powered blender or food processor, blend the mango, lime juice and zest, cashews, coconut oil, agave, coconut cream, mint and vanilla. Blend until it is creamy, about a minute.
Pour the filling into the cookie cutter bases and place them in the freezer to set, about 2 hours***.
Remove cheesecakes from freezer and let sit on counter for 5 minutes (but no longer or they will be too “mushy”. If that happens, just return them to the freezer until reset). Using your thumbs, gently push them up from the bottom of the crusts and plate them. Wait another 5 minutes before serving, or place them in the fridge until ready to serve.
Garnish with fresh mint leaves, lime zest and/or mango slices.

For best results and a velvety-smooth filling, soak the cashews overnight. If you’re short on time, soak them in hot water for at least 1 hour.

To make a full-size cheesecake, multiply all ingredients by 4 and use a 10″ springform pan lined with parchment paper.

Store cheesecakes in the freezer, well-covered, for up to 2 weeks. Let sit at room temp for 5–10 minutes before serving.