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Vegan Mango Cheesecake

Creamy Vegan Mango Cheesecake That Melts in Your Mouth

This Vegan Mango Cheesecake features a creamy, no-bake filling and a crunchy cookie crust, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Vegan Cookies Use digestives for a classic feel; substitute with gluten-free cookies if needed.
  • 80 g Unsalted Vegan Butter Opt for block-style vegan butter for best results.
  • 0.25 tsp Sea Salt Enhances the flavor of the crust.
  • 0.5 tsp Ground Ginger Optional, adds warmth and depth.
For the Filling
  • 200 g Cashews Soaked; quick-soak in boiled water for 30 minutes if not pre-soaked.
  • 500 g Vegan Cream Cheese Choose a thick brand to ensure proper setting.
  • 120 g Vegan Greek-Style Yogurt Can substitute with firm silken tofu or coconut yogurt.
  • 1 tsp Vanilla Extract Enhances the overall flavor profile.
  • 1 tsp Lime Zest Optional, adds brightness.
For the Topping
  • Vegan Mango Curd Can be prepped up to 2 days in advance.
  • 1 Fresh Mango Diced, for decoration.

Equipment

  • Food Processor
  • High-speed blender
  • Springform pan
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Prepare the vegan mango curd by combining mango puree with your sweetener over medium heat, stirring until thickened for about 10 minutes. Refrigerate until cool.
  2. Soak cashews for at least 4 hours or quick-soak in boiling water for 30 minutes. Rinse and drain after soaking.
  3. In a food processor, blitz the vegan cookies, unsalted vegan butter, sea salt, and ground ginger until fine crumbs. Press into a lined springform pan and refrigerate for 30 minutes.
  4. Blend soaked cashews, half of the mango curd, vegan cream cheese, vegan Greek yogurt, vanilla extract, and lime zest until smooth. Pour into the crust and refrigerate for at least 8 hours.
  5. Warm the remaining mango curd over a double boiler until spreadable, then pour it over the cheesecake. Refrigerate for an hour.
  6. Remove the springform pan and peel away parchment. Decorate with fresh diced mango and mint leaves.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Allow ample time for proper setting and consider using alternative crust ingredients to fit dietary needs.

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