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No-Bake Raw Vegan Mango Cheesecake Recipe with Raspberries

This no-bake raw vegan mango cheesecake is delicious topped with raspberries.

Course Dessert
Cuisine American
Keyword cheesecake, mango, raspberry, raw
Prep Time 30 minutes
soaking time & freezing 7 hours
Total Time 7 hours 30 minutes
Servings 8
Calories 304 kcal


  • 1/2 C almonds
  • 10 Medjool dates
  • 6 T coconut oil, divided 2 T for the crust, 4 T for the filling
  • 1 C cashews soaked 4 hours or overnight in water and then drained
  • 2 C mango chunks, frozen or fresh
  • 1 banana optional, adds extra sweetness
  • 1/2 C ZICO Natural Coconut Water
  • 1/4 t vanilla
  • 1 package fresh raspberries


  1. Soak you cashews in water for at least 4 hours or overnight in preparation for this recipe. Drain before using.

  2. To make the crust combine the almonds, Medjool dates and 2 T coconut oil in a food processor until coarsely ground.

  3. Press crust mixture into a springform pan or cake tin in an even layer. Set aside.

  4. In a blender combine the presoaked and then drained cashews, mangos, banana, ZICO Natural Coconut Water, vanilla, and 4 T coconut oil until completely blended and smooth. 

  5. Pour filling into pan on top of the crust. Cover and freeze for 3 hours or overnight. 

  6. After your cheesecake is sufficiently frozen take it out of the freezer, garnish with raspberries, slice and serve immediately.

  7. Enjoy!

Nutrition Facts
No-Bake Raw Vegan Mango Cheesecake Recipe with Raspberries
Amount Per Serving (1 slice)
Calories 304 Calories from Fat 136
% Daily Value*
Fat 15.1g23%
Saturated Fat 9.4g59%
Sodium 38mg2%
Potassium 629mg18%
Carbohydrates 42.6g14%
Fiber 4.4g18%
Sugar 36.8g41%
Protein 3.6g7%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.