If you love the tropical flavor of mango, this easy cheesecake recipe will be the dessert of your dreams!
It's up there being my favorite along with my lemon cheesecake and biscoff cheesecake recipes.
And the best thing is there is no need to turn on the oven, making it the perfect refreshing yet decadent dessert for the summer heat!
Jump to:
📖 Recipe Overview
My no-bake cheesecake method involves flavoring the filling with homemade curd for an intense mango flavor without all the added water that comes with using mango puree or fresh fruit.
As the curd is thickened with cornstarch, it allows you to add a tonne of mango flavor along with a pop of natural color. Plus, one batch of mango curd makes enough to top the cheesecake as well!
With this method, there's also no coconut oil, coconut cream, agar agar powder, or cocoa butter which are often used as a setting agent for no-bake cheesecakes.
🧾 Ingredients
This easy cheesecake comes together with less than 10 main ingredients. Note that the mango curd can be prepared up to 2 days ahead of time:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Homemade Mango Curd: As mentioned, you can prep this a couple of days in advance and store it in the fridge until you're ready to use it. The curd comes together with 5 simple ingredients (mango pulp or mango purée, sugar, cornstarch, fresh lime juice, and dairy-free butter).
- Vegan Greek Yogurt: I rarely make cheesecake without yogurt as it adds such a delicious tangy flavor. Make sure you go for thick Greek-style yogurt such as Alpro protein yogurt. Vegan sour cream, skyr, firm silken tofu, or thick coconut yogurt also work.
- Vegan Cream Cheese: I use violife dairy-free cream cheese, but you can also use my vegan recipe for homemade cream cheese if you're having trouble finding storebought. Make sure the brand you use is thick as if on the soft side, your cheesecake may not set properly.
- Raw Cashews: These add a slightly cheesy flavor and provide structure to the cheesecake. You can swap them for an equal amount of soaked sunflower seeds or macadamia nuts.
- Vegan Cookies: I use vegan digestive biscuits here, but feel free to opt for vegan ginger nut biscuits or biscoff cookies instead. If you can find them, you can also do a vegan graham cracker crust.
- Vanilla Extract: This adds another layer of flavor to the cheesecake filling. You can also add a teaspoon of lime zest if you prefer a more tangy flavor.
- Fresh Mango: Fresh ripe mango chunks are used to decorate the cheesecake before serving.
Tip: Add half a teaspoon of ground ginger to the crust ingredients for a hint of spice!
🔪 Instructions
Here are step-by-step images showing how to make this mango vegan cheesecake. Remember, the detailed printable recipe card is at the end of this page:
Step 1: Add the cookies, sea salt, vegan butter, and ground ginger if using to a food processor and blitz until combined.
Step 2: Line the bottom and sides of a 7.5-inch or 8-inch springform pan with parchment paper and press the cookie crust in using the back of a spoon. Set aside in the freezer.
Step 3: Add half of the mango curd to a high-speed blender with the soaked cashews, non-dairy cream cheese, yogurt, and vanilla extract. Blend for several minutes until completely smooth and creamy.
Step 4: Pour the cream cheese filling on top of the cheesecake crust and smooth out the top with an offset spatula. Place in the fridge to set overnight (at least 8 hours).
Step 5: Add the remaining mango curd to a mixing bowl and very gently warm it over a double boiler. Give it a good stir to loosen it up, and make sure it is not hot. Sit the set cheesecake on a turntable, and pour the curd on top. Use a spoon to swirl the topping while spinning the turntable. Place it back in the fridge for an hour, or put it in the freezer for 30 minutes so that the mango layer firms up.
Step 6: Carefully remove the springform pan and then peel away the parchment from the sides. If the sides are a little messy, you can run a cake scraper around the edges to clean it up.
Lastly, top the cheesecake with fresh mango chunks and some optional sprigs of fresh mint leaves. You can top the entire cake if you wish, I went for a more minimal look here.
💭 Expert Tips
Quick-soak your cashew nuts. If you forgot to presoak your cashews, don't worry! You can quickly soak them in boiling water for 30 minutes instead.
Line your cake tin with parchment. Line both the base and the sides with parchment paper so that the cheesecake does not stick to the cake pan. This makes it much easier to remove the cake from the pan once set too!
Set the cheesecake overnight. As this is a pretty large cheesecake, it needs time for the ingredients in the filling to set up properly. I highly recommend chilling it overnight for best results.
💬 FAQs
Place it in an airtight container or on a plate wrapped with plastic wrap and refrigerate for up to 5 days.
To extend the shelf-life, you can freeze it in an airtight container for up to a few months. I recommend slicing the cheesecake into individual servings before freezing. Then just grab a cheesecake slice and let it defrost at room temp for an hour before serving.
Absolutely, just use vegan-friendly GF cookies for the crust. Make sure you also check the labels on the yogurt, cream cheese, and butter if you're using brands different from those listed in the recipe.
Alternatively, try my vegan mango cheesecake bars which are naturally gluten-free and use coconut flakes, nuts, and dates for the crust.
I don't recommend this, as the sweetness comes from the homemade mango curd which works best with granulated sugar. Coconut sugar, maple syrup, or agave will throw off the color and consistency of the curd.
🍰 More Vegan Cheesecakes
📖 Recipe
Description
Ingredients
- 1 batch (600 g) vegan mango curd, divided, prep-ahead option *see note 1
Crust
- 200 g (7 oz) vegan cookies, I use digestives *see note 2
- 80 g (5 ½ tablespoons) unsalted vegan butter, block-style
- ¼ teaspoon sea salt
- ½ teaspoon ground ginger, optional
Filling
- 200 g (1 ½ cups) cashews, soaked ahead of time *see note 3
- 500 g (17.6 oz) vegan cream cheese, *see note 4
- 120 g (½ cup) vegan Greek-style yogurt, *see note 5
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest, optional
- 1 fresh mango, cut into chunks, for decoration
Instructions
- Prepare: Make the mango curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Make the crust: Add the cookies, butter, salt, and ginger (if using) to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add half of the mango curd (300g/1 cup) to a high-speed blender with the cashews, cream cheese, yogurt, vanilla extract, and lime zest (if using). Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 8 hours (overnight is recommended) until set.
- Add the topping: Add the remaining mango curd to a mixing bowl and gently heat while stirring over a double-boiler so that it becomes a spreadable consistency - make sure it does not get hot. Place the set cheesecake on a turntable and pour the curd on top. Smooth it out with an offset spatula. If desired use a spoon to create a swirl design while spinning the turntable. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
- Decorate: Carefully remove the springform pan and peel away the parchment paper from the sides of the cheesecake. If needed, you can clean up the sides using a cake scraper. Top with fresh mango chunks and some sprigs of fresh mint.
- Storage: Place it in an airtight container or on a plate wrapped with plastic wrap and refrigerate for up to 5 days.
Notes
- Vegan Mango Curd: This can be prepped a couple of days in advance and stored in the fridge.
- Vegan Cookies: Use vegan cookies such as digestives, ginger nuts, or vegan graham crackers. Use GF cookies if needed.
- Soaked Cashews: Soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
- Vegan Cream Cheese: I use Violife, but you can also use my vegan recipe for homemade cream cheese if you're having trouble finding storebought. Make sure the brand you use is thick as if on the soft side, your cheesecake may not set properly.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, firm silken tofu, or very thick coconut yogurt.
Nutrition
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.
