Name: Vegan Mango Cheesecake
Prep time: 35 min
Cook time: 10 min
Total time: 9 h 45 min
Cuisine: International
Ingredients: 480 g mango pulp or puree; 100 g granulated sugar; 30 g cornstarch; 2 tablespoons fresh lime juice; 60 g cold vegan butter; 200 g vegan cookies; 80 g vegan butter; 1/4 teaspoon sea salt; 1/2 teaspoon ground ginger; 200 g soaked cashews; 500 g vegan cream cheese; 120 g vegan Greek-style yogurt; 1 teaspoon vanilla extract; 1 teaspoon lime zest; 1 fresh mango, chopped

I love making this Vegan Mango Cheesecake when I want a refreshing, tropical dessert that feels both indulgent and light. It features a buttery vegan cookie crust, a rich and creamy mango cheesecake filling, and a glossy mango topping that adds vibrant flavor and color. Since it’s a no-bake dessert, I can prepare it ahead of time and let the refrigerator do most of the work.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

480 g mango pulp or puree

100 g granulated sugar

30 g cornstarch

2 tablespoons fresh lime juice

60 g cold vegan butter

200 g vegan cookies

80 g vegan butter

1/4 teaspoon sea salt

1/2 teaspoon ground ginger

200 g soaked cashews

500 g vegan cream cheese

1 teaspoon vanilla extract

120 g vegan Greek-style yogurt

1 teaspoon lime zest

1 fresh mango, chopped

Directions

I cook the mango pulp and sugar in a saucepan over medium heat until the mixture begins to gently simmer.

I mix the cornstarch with the lime juice in a small bowl until smooth, then whisk it into the mango mixture and continue cooking until thickened.

Then I remove the saucepan from the heat, whisk in the cold vegan butter, and allow the mango curd to chill until set.

I blend the vegan cookies, vegan butter, sea salt, and ground ginger until the mixture becomes crumbly and sticky.

I press the crust mixture firmly into a lined 8-inch springform pan and place it in the refrigerator to chill.

Next I blend half of the mango curd with the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and lime zest until completely smooth and creamy.

I pour the filling over the chilled crust and refrigerate it for at least 8 hours or overnight.

Then I spread the remaining mango curd evenly over the fully set cheesecake and chill it for an additional hour.

I carefully remove the cheesecake from the pan, top it with fresh chopped mango, slice it, and serve.

Servings and Timing

Servings: 12 servings

Prep Time: 35 minutes

Cooking Time: 10 minutes

Chilling Time: 9 hours

Total Time: 9 hours 45 minutes

Calories: 449 kcal per serving

Variations

I like experimenting with this cheesecake depending on the season and what ingredients I have available.

Sometimes I replace mango with passion fruit puree for a tangy tropical twist.

I add shredded coconut to the crust for extra texture and flavor.

I mix a little cardamom into the filling for a subtle aromatic note.

Then I top the cheesecake with fresh berries alongside the mango for added color.

I use digestive-style vegan biscuits or graham-style vegan crackers for different crust flavors.

I drizzle melted vegan white chocolate over the top for a more decadent presentation.

Storage/Reheating

I store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

For longer storage, I freeze individual slices in freezer-safe containers for up to 2 months. I thaw the slices overnight in the refrigerator before serving.

Since this is a no-bake cheesecake, I do not reheat it. I serve it chilled straight from the refrigerator for the best texture and flavor.

FAQs

Can I use fresh mango instead of mango puree?

I can absolutely use fresh mango. I simply blend ripe mango flesh until smooth and measure the required amount of puree for the recipe.

Why do I need to soak the cashews?

I soak the cashews because it helps them blend into a smooth and creamy consistency, creating a rich cheesecake filling without any graininess.

Can I make this cheesecake ahead of time?

Yes, I often prepare it a day in advance. The overnight chilling time actually helps the cheesecake set properly and develop better flavor.

What can I use instead of vegan Greek-style yogurt?

I can substitute another thick dairy-free yogurt, such as coconut yogurt or almond-based yogurt, although the texture may vary slightly.

How do I know when the cheesecake is fully set?

I check that the filling feels firm to the touch and doesn’t wobble excessively in the center before adding the final mango topping.

Conclusion

I find this Vegan Mango Cheesecake to be the perfect combination of creamy, fruity, and refreshing flavors. The smooth mango filling, crunchy cookie crust, and vibrant topping create an impressive dessert that looks as good as it tastes. Whether I am serving it for a summer gathering, a special celebration, or simply satisfying a mango craving, this no-bake cheesecake always delivers a delicious tropical experience.

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