Short Description

Indulge in the creamy, vibrant flavor of this Vegan Mango Cheesecake. A luscious, dairy-free dessert featuring a smooth mango-infused filling atop a crunchy crust, this dessert is both refreshing and elegant—a perfect finale to any meal.

Why You’ll Love This Recipe

A delightful harmony of tropical mango and rich plant-based creaminess, this cheesecake offers a satisfying dessert that’s entirely vegan. It’s naturally sweetened, gluten-free (if using gluten-free crust), and ideal for those with dietary restrictions or anyone seeking a lighter indulgence. Visually stunning and easy to prepare, it’s sure to impress guests and treat yourself.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For crust: digestive biscuits or gluten-free cookies, ground
Vegan butter or coconut oil, melted
For filling: almonds or cashews (soaked), soaked coconut cream
Ripe mangoes, peeled and chopped
Maple syrup or agave nectar
Lemon juice
Coconut oil or plant-based gelatin substitute (such as agar-agar)

Directions

Prepare the crust: Mix the ground biscuits (or gluten-free cookies) with melted vegan butter until the texture resembles wet sand. Press the mixture firmly into the base of a springform pan. Chill in the refrigerator while preparing the filling.
Blend the filling: Drain soaked nuts and combine with creamy ingredients, mango pieces, sweetener, lemon juice, and melted coconut oil or agar-agar in a high-powered blender. Blend until completely smooth and silky.
Set the cheesecake: Pour the filling over the chilled crust, smooth the surface, and refrigerate for at least 4 hours, or freeze for 1–2 hours until firm.
Garnish and serve: Top with fresh mango slices or fruit coulis, gently release from the springform pan, slice, and enjoy.

Servings and Timing

Servings: 8–10 slices
Preparation time: 20 minutes
Chilling time: 4–6 hours (or 1–2 hours in the freezer)
Total time: Approximately 5–6 hours

Variations

Berry Mango Swirl: Add a swirl of pureed strawberries or raspberries before setting.
Nutty Crunch: Sprinkle toasted chopped nuts (e.g., pistachios or almonds) into the crust or atop the cheesecake.
Chocolate Mango: Drizzle vegan dark chocolate sauce over each slice before serving.
Citrus Twist: Add a teaspoon of lime zest to the filling for extra zestiness.

Storage/Reheating

Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for up to 2 months—wrap tightly in plastic film and store in an airtight container.
Reheating/Serving from frozen: Thaw overnight in the refrigerator or for a few hours at room temperature. If partially frozen, let it sit at room temperature for 15–20 minutes for ideal texture.

FAQs

1. Can I use a different fruit instead of mango?

Absolutely. Substitute ripe peaches, strawberries, or tropical fruits like passion fruit for a unique flavor variation.

2. Is it possible to make this nut-free?

Yes. Replace soaked cashews or almonds with sunflower seeds or silken tofu to maintain creaminess.

3. Can I make this cheesecake gluten-free?

Yes. Simply use gluten-free cookies or digestive biscuits for the crust.

4. What can I use instead of coconut oil or agar-agar?

You may use vegan cream cheese to thicken the filling, though this slightly changes the texture and flavor profile.

5. My filling isn’t setting. What should I do?

Ensure your setting agent (like agar-agar) quantity is correct and properly dissolved. Also, allow sufficient chilling time in the fridge or freezer.

6. How long should I soak the nuts?

Soak cashews or almonds for at least 4 hours or overnight for the creamiest consistency.

7. Can I prepare this cheesecake ahead of time?

Yes, make it up to a day in advance, then refrigerate until ready to serve. You can also freeze slices for later enjoyment.

8. How do I achieve a super-smooth filling?

Use a high-powered blender and blend until completely smooth, occasionally scraping down the sides for uniform texture.

9. Can I use canned mango puree instead of fresh mango?

You can, but fresh mango offers better texture and natural sweetness. If using canned puree, choose unsweetened and adjust added sweetener.

10. How should I serve it to impress guests?

Serve chilled with a drizzle of mango coulis, fresh mint leaves, coconut flakes, or edible flowers for an elegant presentation.

Conclusion

This Vegan Mango Cheesecake is a tropical dream—creamy, tangy, and purely plant-based. With its simple preparation, stunning presentation, and room for variation, it’s an ideal dessert for everyday enjoyment or special gatherings. Whether you stick to the classic or personalize it with swirls, crunch, or citrus twists, each slice promises a guilt-free delight.

Vegan Mango Cheesecake

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Author: Douaa
Total Time: 4 hours 20 minutes (includes freezing)
Yield: 8 servings
Diet: Vegan

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Description

This Vegan Mango Cheesecake is a tropical, dairy-free dessert that’s creamy, refreshing, and perfect for summer. Made with fresh mangoes, a nutty crust, and a smooth cashew filling, it’s a no-bake treat that will satisfy any sweet tooth.

Instructions

Prepare the crust: In a food processor, blend almonds, dates, shredded coconut (if using), and salt until the mixture sticks together. Press evenly into the bottom of a springform pan. Freeze while making the filling.
Make the filling: Drain soaked cashews and add to a high-speed blender with mango puree, coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until very smooth and creamy.
Assemble: Pour the filling over the crust, smoothing the top with a spatula.
Chill: Freeze the cheesecake for at least 4 hours or until firm.
Serve: Let thaw for 10-15 minutes before slicing. Garnish with fresh mango slices, coconut flakes, and mint if desired.

Notes

You can substitute agave syrup or another sweetener for maple syrup.
Use silicone molds or parchment paper to make removal easier.
Best kept frozen and thawed slightly before serving for best texture.

Prep Time: 20 minutes
Category: Dessert
Method: No-bake
Cuisine: American