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Mango and passion fruit no bake vegan cheesecake

Ok guys, READY - STEADY - GO!

This is a seriously delicious yet quite easy to make no bake vegan cheesecake. Anytime I have made this for friends it was a huge success so now I want to share this with you. Below all the steps and the ingredients you will need to make it at home.

Please get in touch if you have any questions and or comment, and share your creation with us using #LelesRecipes - really really looking forward to seeing what you will do!

Mango and passion fruit no bake cheesecake

Prep Time 40 minutes

Total Time 2.40 hours (including cooling and setting)

Servings 8/10 slices


For the base

  • 250gr vegan biscuits

  • 50 gr almond flour

  • 3 pitted dates

  • 2 tablespoons coconut oil

  • ¼ teaspoon salt

For the cheesecake

  • 420 gr raw cashews soaked in cold water overnight

  • 110ml canned coconut milk (remember to shake the tin!)

  • 60ml coconut oil

  • 75ml maple syrup

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon vanilla extract

  • 40 gr freeze-dried mango pieces

For the passion fruit layer

  • 200gr fresh passion fruit (cut them in halves and with a spoon remove all the juicy bits inside)

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon of agar agar


  1. Grease a 8” cake tin with coconut oil.

  2. In a food processor add the biscuits, almond flour, pitted dates, coconut oil, salt and blender all until you have a sticky dough. Then press the mix evenly along the bottom of the cake tin and set aside.

  3. Now we will combine all the ingredients for our filling - you can use the same food processor without having to wash it. So combine all the ingredients except for the freeze mango bits and blend until the mixture is silky smooth and creamy.

  4. Once your mix is creamy and smooth, remember to taste it and adjust the sweetness/acidity levels simply by adding more lemon juice, vanilla or maple syrup.

  5. Now we will add our mango bits and mix everything together. We are ready to pour the filling into the prepared cake tin. Smooth out the top and tap the tin against the counter, this will help you get rid of any air bubbles. Place in the freezer.

  6. Into a small saucepan, mix the the passion fruit juice, lemon juice and agar agar, and heat over low heat, stirring, until the agar agar dissolves when you can see it thickening then remove it and pour it on top of the cake - place back into the freezer. Let it set into the freezer for at least 2 hours or until completely firm before slicing and serving.

Lots of love,

Valentina x

Follow me on @v_fois and @leles_london and don't forget to tag us #LelesRecipes

Photography by Spoonful of Happy Photography

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