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
Scale
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.
