This raw vegan raspberry mango cheesecake is a dreamy, no-bake dessert that’s as vibrant as it is nourishing. Made with naturally sweet fruit, a creamy dairy-free filling, and a wholesome nut and dried fruit-based crust, it delivers a perfect balance of tangy raspberries and tropical mango in every bite. Whether you’re looking for a healthier dessert or an easy no-bake vegan dessert recipe, this refreshing, naturally sweetened treat is sure to impress.
Why You'll Love This No-bake Dessert
- No-bake and fuss-free – This raw vegan dessert comes together without turning on the oven, making it perfect for warm days or easy entertaining.
- Naturally sweet and wholesome – Made with fruit and simple plant-based ingredients, it’s refined sugar–free and dairy-free without sacrificing flavor.
- Fresh, vibrant flavors – The tart raspberries and sweet tropical mango create a refreshing contrast that tastes light, bright, and indulgent.
- Beautiful and impressive – With its colorful layers and creamy texture, this vegan cheesecake looks like a bakery-style dessert but is surprisingly simple to make.
Ingredients you will need
- Medjool dates
- Dried mulberries or gogi berries
- Raw cashews
- Dried shredded coconut
- Cacao powder
- Flaxmeal
- Frozen raspberries and mango
- Almond butter or any nut/seed butter
How to make this No-bake Raspberry Cheesecake
Step One – Make the Crust
To a food processor, add the dates, mulberries, cashews, shredded coconut, cacao powder, flaxmeal, and 1/4-1/3 cup water. Blend until well combined and sticky. Press into a pie pan or into muffin cups, lining the bottom and sides.
Step Two – Make the Filling
To a blender, add the frozen raspberries and mango, cashews, and almond butter. Blend until smooth.
Step Three – Assemble the Cheesecake
Pour the filling into the crust and evenly smooth out the top. Place in the freezer for 3 hours, or overnight.
Step Four – Serve
Remove the dessert from the freezer and allow to thaw until it can be cut with a knife. This should take less than 20 minutes. Cut the cheesecake into slices and serve while still frozen.
Storage tips
This frozen cheesecake can be kept in the freezer for one month in a sealed container. For individual desserts when cravings hit, make this dessert in a muffin mold or separate slices prior to storing in the freezer.
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Whether you’re serving it for a special occasion or simply treating yourself, this raw vegan raspberry mango cheesecake is a refreshing way to enjoy a healthier dessert that still feels indulgent. With its creamy texture, bright fruity flavors, and no-bake simplicity, it’s a dessert you’ll want to make again and again!
If you tried this recipe, please leave a comment below to help support this recipe blog and help others find healthy recipes. And follow @RootyFruityVegan on social media for more plant based meal ideas.
No Bake Raspberry Mango Cheesecake
- Yield: 10 slices 1x
Description
A creamy, no-bake raw vegan raspberry mango cheesecake made with naturally sweet fruit and a wholesome nut and dried fruit-based crust for a refreshing, dairy-free dessert.
Ingredients
- 2 cups pitted Medjool dates
- 1 cup dried mulberries
- 1 cup raw cashews
- 1/2 cup dried shredded coconut
- 1/4 cup cacao powder
- 1/4 cup flaxmeal
- 1/4-1/3 cup water
- 2 1/2 cups frozen raspberries
- 1 cup fresh or frozen mango
- 1/2 cup raw cashews
- 1/4 cup almond butter, or sub any nut or seed butter
Instructions
- Make the crust. To a food processor, add the dates, mulberries, cashews, shredded coconut, cacao powder, flaxmeal, and 1/4 cup water. Blend until well combined and sticky, if it is not blending, add a little more water. Press into a pie pan or into muffin cups, lining the bottom and sides.
- Make the filling. To a blender, add the frozen raspberries and mango, cashews, and almond butter. Blend until smooth.
- Assemble & freeze. Pour the filling into the crust and evenly smooth out the top. Place in the freezer for 3 hours, or overnight.
- Serve. Remove the dessert from the freezer and allow to thaw until it can be cut with a knife. This should take less than 20 minutes. Cut the cheesecake into slices and serve while still frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Fat: 16 g
- Carbohydrates: 39 g
- Fiber: 8 g
- Protein: 7.5 g
