The vibrant colors of summer often inspire me to get creative in the kitchen, and that’s precisely how I stumbled upon the enchanting world of vegan desserts. One sunny afternoon, with mangoes piling high on my kitchen counter, I decided to craft a treat that would be refreshing and indulgent. Enter my Vegan Mango Cheesecake—a luscious delight that captures the essence of tropical bliss in every bite.
This stunning dessert not only dazzles the eyes but also delivers a creamy richness that is surprisingly easy to achieve. Imagine the smooth, velvety texture of vegan cream cheese blended with homemade mango curd, all resting atop a crunchy cookie crust. It’s the perfect solution for anyone looking to impress guests without spending hours in the kitchen or for those who simply crave a wholesome, homemade dessert without the heaviness.
Whether you’re serving it at a gathering or treating yourself after a long day, this Vegan Mango Cheesecake is bound to leave you and your loved ones smiling. Let me show you how to bring this tropical gem to life!
Why is Vegan Mango Cheesecake a Must-Try?
Irresistible flavor: The sweet, tropical notes of mango combined with creamy vegan cheese create a refreshing dessert that will transport your taste buds straight to the beach.
Easy preparations: With straightforward steps and minimal ingredients, even novice bakers can add this showstopper to their repertoire.
Crowd-pleaser: Perfect for gatherings, this cheesecake will impress vegans and non-vegans alike, making it a hit at any event.
Nutritional boost: Packed with wholesome ingredients like cashews and mango, this indulgence feels good and guilt-free.
Versatile serving options: Top it with fruit, nuts, or even serve it as an elegant layering in jars for a unique twist! For more delightful dessert inspirations, check out our guide on vegan baking secrets.
Vegan Mango Cheesecake Ingredients
• Crafted from wholesome ingredients that will leave you craving more!
For the Crust
• Vegan cookies – use your favorite variety for a smooth, delectable base.
• Unsalted vegan butter – ensures the crust holds together perfectly without added saltiness.
• Sea salt – a pinch enhances all the flavors and balances sweetness.
• Ground ginger (optional) – adds a warm spice note to the crust for an exciting twist.
For the Filling
• Vegan mango curd – the star ingredient for that luscious mango flavor; use two-thirds for the filling, saving the rest for topping.
• Cashews – soaked in advance for a creamy, dreamy texture that mimics traditional cheesecake.
• Vegan cream cheese – makes the filling incredibly rich while keeping it dairy-free.
• Vegan Greek-style yogurt – adds a tangy brightness that complements the sweetness of the curd.
• Vanilla extract – brings warmth and enhances the overall flavor profile.
• Lime zest (optional) – a dash of citrusy brightness that elevates the mango experience.
For Decoration
• Fresh mango – cut into chunks to add a tropical touch and temptation on top!
Let’s dive into this vibrant recipe and create a memorable dessert that everyone will adore!
How to Make Vegan Mango Cheesecake
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Prepare the curd: Make the mango curd up to 2 days in advance and refrigerate it until you’re ready to use. Don’t forget to soak the cashews in water for 4 hours or use the quick-soak method with boiled water for 30 minutes. Line a 7.5 or 8-inch springform cake pan with parchment paper for easy removal later.
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Make the crust: Add the vegan cookies, unsalted vegan butter, sea salt, and optional ground ginger to a food processor. Blitz for a few minutes until the mixture holds together when pressed. This crust should have a delightful crumbly texture.
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Press the crust: Firmly press the cookie mixture into the base of the pan, smoothing it out to create an even layer. Place it in the refrigerator while you work on the filling to keep it fresh and firm.
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Blend the filling: In a high-speed blender, combine half of the mango curd (300g) with the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and optional lime zest. Blitz until everything is beautifully smooth and creamy, with no lumps in sight.
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Set the filling: Pour the creamy filling into the prepared crust, spreading it evenly. Refrigerate this masterpiece for a minimum of 8 hours until it sets—all that patience leads to a slice that’s worth the wait!
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Prepare the topping: Gently heat the remaining mango curd in a mixing bowl over a double-boiler while stirring until it reaches a spreadable consistency. This should only take a few minutes!
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Add the topping: Pour the warmed mango curd over the set cheesecake and use an offset spatula to smooth it out. For a touch of artistry, create a swirl design if you like. Refrigerate for an hour or freeze for 30 minutes to achieve that perfect slice texture.
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Finalize and serve: Gently release the springform pan and peel off the parchment paper, cleaning the edges if needed. Top your cheesecake with fresh mango chunks and a hint of mint for a stunning finish.
Optional: For an extra pop of flavor, consider a sprinkle of toasted coconut on top!
Exact quantities are listed in the recipe card below.
Vegan Mango Cheesecake Variations
Feel free to get creative and customize your vegan mango cheesecake adventure with these delightful twists!
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Nut-Free: Swap cashews with silken tofu for a creamy filling that’s perfect for those with nut allergies.
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Gluten-Free: Use gluten-free cookies for the crust to ensure everyone can enjoy this luscious dessert.
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Spiced Up: Add a pinch of cayenne pepper to the filling for a surprising kick that beautifully complements the sweetness of mango.
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Fruit Fusion: Try incorporating other fruits, such as passion fruit or berries, into the filling for a vibrant flavor burst.
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Chocolate Delight: Mix melted dark vegan chocolate into the cheesecake filling for an indulgent chocolate mango combination.
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Zesty Citrus: Enhance the lime zest with a dash of orange zest; it will provide a bright and cheerful flavor profile that screams summer.
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Creamy Coconut: Substitute a portion of the vegan cream cheese with coconut cream for a tropical twist that adds an extra layer of richness.
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Frozen Treat: Turn your cheesecake into a refreshing frozen dessert by blending the mixture and pouring it into popsicle molds for a summer treat!
Each variation is a fun way to make this recipe your own, ensuring it’s a delightful experience every time!
How to Store and Freeze Vegan Mango Cheesecake
Fridge: Store the cheesecake in an airtight container for up to 5 days. This keeps it fresh and prevents it from absorbing odors from other foods.
Freezer: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Thawing: To enjoy your frozen cheesecake, transfer it to the fridge and allow it to thaw overnight before serving for the best texture.
Serving Tip: For the most delicious experience, reheat individual slices slightly in the microwave for about 10 seconds to soften the creamy filling!
What to Serve with Vegan Mango Cheesecake?
Elevate your dessert experience by pairing this delicious cheesecake with equally delightful accompaniments.
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Fresh Berries: Juicy and tart berries add a vibrant contrast to the creamy sweetness of the cheesecake, enhancing the overall flavor.
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Coconut Whipped Cream: Light and airy, a dollop of coconut whipped cream introduces an extra layer of creaminess that complements the mango beautifully.
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Mint-Infused Iced Tea: Refreshing and aromatic, this drink not only quenches your thirst but also adds a herbal note that pairs beautifully with the fruity dessert.
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Tropical Fruit Salad: A mix of pineapple, kiwi, and papaya echoes the tropical theme, balancing sweetness with a burst of freshness.
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Almond Biscotti: Crunchy and flavorful, these cookies provide a delightful contrast in texture and a nutty flavor that harmonizes with the mango notes.
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Vegan Chocolate Sauce: Drizzling this rich sauce over the cheesecake adds an indulgent touch that takes your dessert to new levels of decadence.
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Chia Seed Pudding: Creamy and nutritious, this offers a unique texture and can be lightly sweetened to enhance the vanilla and mango flavors.
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Sparkling Water with Lime: Bright and effervescent, this drink refreshes your palate between bites, enhancing the vibrant tropical taste of the cheesecake.
Expert Tips for Vegan Mango Cheesecake
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Soak Cashews Properly: Ensure you soak your cashews for at least 4 hours. This creates a creamy texture, crucial for the best vegan cheesecake consistency.
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Chill Thoroughly: Allow the cheesecake to chill for at least 8 hours. This step helps the filling firm up, ensuring clean and beautiful slices when serving.
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Crust Consistency: Don’t skip pressing the crust firmly into the pan. A well-packed base prevents it from crumbling when you slice into the cheesecake.
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Smooth Topping: When heating the remaining mango curd, stir continuously over the double-boiler for even consistency. This makes for a sleek and beautiful topping on your vegan mango cheesecake.
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Flavor Varieties: Feel free to experiment! Adding a touch of lime zest to the filling enhances the fruitiness, providing an extra kick of flavor that balances sweetness.
Make Ahead Options
These Vegan Mango Cheesecake preparations are ideal for busy weeknights and celebrations alike! You can make the mango curd up to 2 days in advance and refrigerate it until ready to use. Also, soak the cashews for 4 hours or use the quick soak method in boiled water for 30 minutes beforehand. When you’re prepared to assemble, simply blend the filling and set it in the refrigerator for a minimum of 8 hours to achieve that creamy texture. For optimal freshness, assemble the cheesecake a day before serving and top it with the mango curd the same day you’ll serve it. This way, your dessert remains just as delicious and enticing while saving you precious time!
Vegan Mango Cheesecake Recipe FAQs
How do I select ripe mangoes for the vegan mango cheesecake?
Absolutely! Choose mangoes that are slightly soft to the touch and have a sweet aroma at the stem end. They should have a vibrant color with minimal green spots. Avoid any that feel overly mushy or have dark spots all over, which may indicate overripeness.
How do I store leftover vegan mango cheesecake?
You can keep the cheesecake in an airtight container in the fridge for up to 5 days. This keeps it fresh and tasty while preventing it from absorbing any odors from other foods.
Can I freeze vegan mango cheesecake?
Yes, you can! To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’s best enjoyed within 2 months for optimal flavor and texture.
What should I do if my cheesecake doesn’t set?
If your cheesecake hasn’t set after 8 hours, it may be due to not blending the ingredients long enough or not soaking the cashews sufficiently. To troubleshoot, consider blending a bit longer to ensure creaminess and ensuring cashews are well-soaked for at least 4 hours. You can also refrigerate it longer or put it in the freezer for 30 minutes to help it firm up.
Is this cheesecake suitable for those with nut allergies?
Unfortunately, this vegan mango cheesecake contains cashews, which are a type of tree nut. For a nut-free alternative, you can try substituting the cashews with silken tofu, although the flavor and texture will differ slightly. Make sure to check any additional ingredients to ensure they’re nut-free as well!
What is the best way to decorate my vegan mango cheesecake?
I recommend topping your cheesecake with freshly cut mango chunks and a sprig of mint for a colorful, tropical flair! You can also add a sprinkle of toasted coconut for extra flavor. Just remember that presentation adds to the enjoyment!
Delight in This Easy Vegan Mango Cheesecake Recipe
Ingredients
Equipment
Method
- Make the mango curd up to 2 days in advance and refrigerate it. Soak the cashews for 4 hours or use the quick-soak method with boiled water for 30 minutes. Line a 7.5 or 8-inch springform pan with parchment paper.
- Add the vegan cookies, unsalted vegan butter, sea salt, and optional ground ginger to a food processor. Blitz until the mixture holds together when pressed.
- Firmly press the cookie mixture into the base of the pan and refrigerate.
- Blend half of the mango curd with the soaked cashews, vegan cream cheese, vegan yogurt, vanilla extract, and optional lime zest until smooth.
- Pour the filling into the crust and spread evenly. Refrigerate for at least 8 hours until it sets.
- Gently heat the remaining mango curd over a double-boiler until spreadable.
- Pour the warmed mango curd over the cheesecake and smooth it out, creating a swirl design if desired. Refrigerate for an hour or freeze for 30 minutes.
- Release the springform pan and peel off the parchment paper. Top with fresh mango chunks before serving.