Description
A refreshing no-bake vegan mango cheesecake with a buttery cookie crust, creamy mango-cashew filling, and a glossy mango topping. Perfect for make-ahead entertaining and tropical dessert lovers.
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
Instructions
- Cook the mango pulp and sugar in a saucepan over medium heat until gently simmering.
- Mix the cornstarch with the lime juice until smooth, whisk into the mango mixture, and cook until thickened.
- Remove from the heat, whisk in the cold vegan butter, and chill the mango curd until set.
- Blend the vegan cookies, vegan butter, sea salt, and ground ginger until crumbly and sticky.
- Press the crust mixture into a lined 8-inch springform pan and refrigerate until firm.
- Blend half of the mango curd with the soaked cashews, vegan cream cheese, vegan yogurt, vanilla extract, and lime zest until completely smooth.
- Pour the filling over the chilled crust and refrigerate for at least 8 hours or overnight.
- Spread the remaining mango curd over the set cheesecake and chill for 1 additional hour.
- Remove from the pan, top with chopped fresh mango, slice, and serve chilled.
Notes
Use ripe fresh mango blended into a puree if packaged mango puree is unavailable.
Add shredded coconut to the crust for extra texture.
A pinch of cardamom in the filling adds a subtle aromatic flavor.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
Serve well chilled for the best texture.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 449 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg