Mango Passionfruit No-bake Cheesecake

Enjoy these summer-y flavours in the form of this creamy no-bake cheesecake! It's easy to put together and if you need to substitute any ingredients, please feel free to reach out on or DM us on Instagram.

Please note - While a lot of products are from Suncore Foods® this recipe post is NOT sponsored.

Mango Passionfruit No-bake Cheesecake

Vegan | The perfect summer dessert!


My Kale Kitchen

20-30 Minutes
Serves 4-6



  • 200 g graham cracker crumbs
  • 110 g melted vegan butter


  • 150 g cashews
  • 155 g heavy coconut cream
  • 8 g pure vanilla extract
  • 205 g sweetened coconut condensed milk
  • 2 g salt
  • 35 g (2 handfuls) Mango Chips Supersnack (from Suncore Foods®)
  • 10 g Marigold Passion Fruit Supercolor Powder and Seeds (from Suncore Foods®)
  • 7 g Cerise Prickly Pear Supercolor Powder (from Suncore Foods®)
  • 275 g vanilla oat milk
  • 12 g agar agar powder

Matcha Cream:

  • 100 g heavy coconut cream
  • 2 g (½ tsp) Premium Midori Jade Matcha Supercolor Powder (from Suncore Foods®)
  • Pinch ground cardamom
  • 24 – 48 g (2-4 tbs) powdered sugar (or to taste)

Equipment needed: 6” cheesecake pan


  1. Crust: Combine crust ingredients and transfer mixture to the cheesecake pan. Firmly and evenly press the mixture down to the bottom of the cheesecake pan and using your hands, press a thinner layer along the inner walls of the pan. Refrigerate while preparing the filling.
  2. Filling: Boil cashews for 10 minutes, drain the water and transfer cashews to a blender along with all other ingredients except, oat milk and agar agar powder. Don’t blend yet. In a saucepan, dissolve agar agar powder into oat milk. Bring the mixture to boil while stirring occasionally. Reduce the temperature and simmer for 1 minute, while stirring occasionally. The mixture will start to thicken. Transfer the mixture to the blender and blend until smooth and all ingredients are very well combined. Pour the mixture over the prepared crust and set aside.
  3. Matcha cream: Combine matcha cream ingredients and spoon or pipe the cream over the cheesecake filling.
  4. Freeze cheesecake for 2 hours. Transfer cheesecake to the refrigerator and chill overnight. Serve with fresh fruit.
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