If you crave a dessert that feels like sunshine on your plate, this Vegan Mango Cheesecake Recipe is your new best friend. With layers of creamy, dreamy mango curd combined with a smooth, cashew-infused vegan cream cheese filling and a perfectly crisp cookie crust, every bite is a tropical escape. This delightful treat manages to be rich yet refreshing, sweet but light, making it the perfect centerpiece for any gathering or a special solo indulgence. Plus, it’s completely plant-based, so you can savor this stunning cheesecake with a clear conscience and a big smile.
Ingredients You’ll Need
Gathering the ingredients for this cake is refreshingly straightforward. Each component plays a pivotal role, from the buttery cookie crust that provides a crisp foundation, to the velvety mango curd and cream cheese filling that combine texture and tropical flavor seamlessly.
- Vegan mango curd: Acts as the star flavor, delivering bright and luscious mango sweetness.
- Vegan cookies (digestives recommended): Create a crumbly, buttery base that crisps up beautifully.
- Unsalted vegan butter: Helps bind the crust and adds richness without overpowering.
- Sea salt: Enhances all the flavors, balancing sweetness perfectly.
- Ground ginger (optional): Adds a warm, subtle spice to the crust for depth.
- Cashews (soaked): Provide the creamy texture in the filling when blended.
- Vegan cream cheese: Brings classic cheesecake creaminess without dairy.
- Vegan Greek-style yogurt: Adds tang and smoothness to the filling.
- Vanilla extract: A natural flavor booster that rounds out the mango’s brightness.
- Lime zest (optional): Lifts the flavor with a fresh citrus zing.
- Fresh mango chunks: Perfect for decorating and adding bursts of juicy texture.
How to Make Vegan Mango Cheesecake Recipe
Step 1: Prepare the Base and Soak Cashews
Start by making the mango curd in advance to ensure a deeply flavored filling. Soak your cashews for at least 4 hours or use the quick soak method to make blending a breeze. Line your cake pan with parchment paper to make removing the finished cheesecake simple and mess-free.
Step 2: Make the Crust
Combine vegan cookies, vegan butter, sea salt, and optional ground ginger in a food processor. Blitz until the mixture sticks together between your fingers — this indicates the perfect crumbly consistency to press down as your crust.
Step 3: Form the Crust and Chill
Press the crust mixture firmly into the base of your lined pan using your fingers or a spoon, making sure it’s compact and even. Pop it into the fridge to chill and firm up while you prepare the filling, which helps keep your cheesecake sturdy yet tender.
Step 4: Blend the Filling
In a high-speed blender, combine half of the mango curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and optional lime zest. Blend until utterly smooth and creamy, without a trace of lumps. Pour this luscious mixture over your chilled crust and refrigerate it for at least 8 hours to set into that perfect cheesecake texture.
Step 5: Add the Mango Curd Topping
Warm the remaining mango curd gently in a double boiler until spreadable but not hot. Pour it over the set cheesecake and smooth with a spatula. For a fun artistic touch, create a swirl pattern using a spoon while turning your cake. Chill again to let the topping set up beautifully.
Step 6: Decorate
Carefully remove your cheesecake from the springform pan, peel away the parchment, and clean the edges if needed. Top with fresh mango chunks and sprigs of mint to add vibrant color and fresh flavor accents. Your Vegan Mango Cheesecake Recipe is truly a piece of edible art.
Step 7: Store Your Creation
Keep your cheesecake fresh by storing it in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 5 days. This ensures the flavors stay bright and the texture remains just right.
How to Serve Vegan Mango Cheesecake Recipe
Garnishes
Adding fresh mango chunks isn’t just for looks—each bite gains bursts of juicy sweetness. Bright mint leaves add a refreshing contrast and a pop of green that makes every slice look irresistible.
Side Dishes
Pair your vegan mango cheesecake with a cup of vibrant herbal tea or a chilled glass of sparkling water with a squeeze of lime. These light accompaniments won’t overpower the delicate tropical flavors, making for a perfectly balanced dessert experience.
Creative Ways to Present
For a festive touch, serve slices on colorful plates with a drizzle of passion fruit syrup or a sprinkle of toasted coconut flakes. You can also layer this cheesecake in small jars for individual servings—ideal for parties or gifting your delicious Vegan Mango Cheesecake Recipe to friends.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this cheesecake stay fresh and creamy in the fridge for up to 5 days. Just ensure they’re covered tightly to prevent freezer odors or drying out, so you can enjoy that tropical goodness bite after bite.
Freezing
You can freeze the whole cheesecake or individual slices by wrapping them snugly in plastic wrap and aluminum foil. Frozen, it keeps well for up to 2 months. Thaw overnight in the fridge before serving to enjoy the best texture and flavor.
Reheating
Because this cheesecake is best served chilled, avoid reheating. Instead, simply let frozen slices thaw in the refrigerator. If you want a slightly softer texture, let it sit at room temperature for 10 to 15 minutes before slicing.
FAQs
Can I use other fruits instead of mango in this Vegan Mango Cheesecake Recipe?
Absolutely! While mango is the star here, you can substitute it with fruits like passion fruit, pineapple, or peach for a different tropical twist, keeping the rest of the recipe intact.
Do I need a high-speed blender to make the filling smooth?
A high-speed blender definitely helps achieve the creamy, silky texture that makes this cheesecake so delightful, but a strong food processor can work if you blend long enough and scrape down the sides.
Is it necessary to soak the cashews?
Yes, soaking softens the cashews so they blend into an ultra-smooth filling without any graininess. Quick-soaking in boiled water works well if you’re short on time.
Can I make the mango curd from scratch?
Making fresh mango curd is highly recommended for the best flavor and natural sweetness, and it ties the whole cake together beautifully. You can prepare it up to two days in advance.
How do I store leftover cheesecake slices?
Keep slices in an airtight container or wrap tightly in plastic and refrigerate—this preserves freshness and prevents the cake from absorbing other odors in your fridge.
Final Thoughts
This Vegan Mango Cheesecake Recipe is a joyful celebration of tropical flavors and creamy textures that will brighten any day. Whether you’re treating yourself or impressing friends, it’s a dessert that feels special yet easy to make. Give it a try, and I promise this mango-infused delight will become a beloved staple in your dessert repertoire!
Print
Vegan Mango Cheesecake Recipe
- Prep Time: 45 minutes (including soaking cashews)
- Cook Time: 0 minutes (no baking required, setting time excluded)
- Total Time: 9 hours 35 minutes (includes chilling and soaking times)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, International
- Diet: Vegan
Description
This Vegan Mango Cheesecake is a luscious, creamy dessert made entirely without dairy or eggs. Featuring a crunchy vegan cookie crust and a smooth, mango-infused cashew and cream cheese filling, this no-bake cheesecake is perfect for a refreshing, plant-based treat. It’s topped with a vibrant mango curd layer and fresh mango chunks, making it not only delicious but also visually stunning. Ideal for summer gatherings or anytime you crave a light yet indulgent dessert.
Ingredients
Crust
- 200 g vegan cookies (digestives recommended)
- 80 g unsalted vegan butter (block-style)
- ¼ teaspoon sea salt
- ½ teaspoon ground ginger (optional)
Filling
- 1 batch vegan mango curd (divided; see notes)
- 200 g cashews (soaked ahead of time for 4 hours or quick-soaked in boiled water for 30 minutes)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest (optional)
Topping and Decoration
- Remaining mango curd
- 1 fresh mango (cut into chunks for decoration)
- Fresh mint sprigs (optional)
Instructions
- Prepare: Make the mango curd up to 2 days ahead and keep it refrigerated. Pre-soak cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper.
- Make the crust: Combine cookies, vegan butter, salt, and ground ginger (if using) in a food processor. Blitz until the mixture sticks together when pressed between fingers. Press the mixture firmly into the base of the prepared pan, smoothing it evenly. Refrigerate the crust while preparing the filling.
- Make the filling: In a high-speed blender, combine half of the mango curd (about 300 g), soaked cashews, vegan cream cheese, vegan Greek yogurt, vanilla extract, and lime zest (if using). Blend until fully smooth and creamy without lumps. Pour the filling over the chilled crust in the pan. Refrigerate for at least 8 hours or overnight to set.
- Add the topping: Warm the remaining mango curd gently over a double boiler, stirring carefully until it reaches a spreadable consistency—avoid overheating. Place the set cheesecake on a turntable and pour the curd evenly on top. Smooth with an offset spatula, optionally creating a swirl pattern by turning the cake. Chill the cake in the fridge for 1 hour or in the freezer for 30 minutes before slicing.
- Decorate: Carefully remove the springform ring and peel away the parchment paper from the cheesecake’s sides. Clean the edges with a cake scraper if needed. Garnish the top with fresh mango chunks and sprigs of mint for a fresh finish.
- Storage: Store the cheesecake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days.
Notes
- Note 1: Mango curd can be made ahead and stored in the fridge for up to 2 days.
- Note 2: Vegan digestive cookies provide a nice texture and flavor for the crust, but you can substitute with any vegan crunchy cookie.
- Note 3: Soaking the cashews softens them allowing for a silky smooth filling.
- Note 4: Use a high-quality vegan cream cheese for best texture and flavor.
- Note 5: Vegan Greek-style yogurt adds creaminess and a slight tang, balancing the sweetness.
