Recipe: No-Bake Mango Cheesecake

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An impressive dessert with ingredients from your pantry? You can do it with this cake! Recipe by Lena Fuchs, Mein leckeres Leben

Ingredients for one cheesecake (26 cm in diameter)

For the crust:

For the filling:

  • 1 tin gebana coconut milk
  • 2 tsp agar agar powder
  • 500 g cheese curds (quark)
  • 150 g cream cheese
  • 75 g gebana raw cane sugar
  • 1/3 tsp ground vanilla
  • Zest of 1⁄2 an organic lemon

For the mango topping:


  1. For the crust, soak the dried mangos in hot water for 5 minutes. Drain and combine with 100 g porridge oats, 100 g cashews, 100 g almonds, vanilla and coconut oil in a high-speed blender (e.g. Vitamix) until smooth (like when making energy balls). Stir in 50 g porridge oats, 50 g cashew pieces and 50 g chopped almonds.
  2. Place a cake ring on a plate and line with parchment paper. Press the mixture evenly into the bottom. Leave it to chill in the refrigerator.
  3. For the filling, combine 250 ml of coconut milk with the agar agar until smooth and simmer in a saucepan on low heat for 2-3 minutes. Allow it cool slightly while continuing to stir.
  4. Combine the cheese curds, cream cheese, vanilla, lemon zest and sugar and stir until smooth. Combine the slightly cooled coconut milk/agar agar mixture with the remaining cold coconut milk and stir until blended. Add this to the cheese mix and whisk everything together until it becomes smooth and creamy.
  5. Spread the filling over the chilled crust and refrigerate overnight (10-12 hours).
  6. For the topping, soak the dried mangos in hot water. They should be completely submerged. Blend the mangos with the soaking water and lemon juice in a high-speed blender to form a smooth, creamy paste. Allow to cool. Spread the mango filling onto the cheesecake.

Tip: For a vegan version, just use vegan cheese curds and vegan cream cheese.

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