Why You’ll Love This Recipe

This Vegan Mango Cheesecake is the perfect dessert for anyone looking to indulge in something creamy, fruity, and utterly satisfying without compromising on plant-based ingredients. The smooth, velvety cashew-based cheesecake layer pairs wonderfully with the fresh, vibrant mango topping, creating a refreshing and tropical flavor profile. The combination of coconut cream and coconut oil ensures the cheesecake has the richness and texture of traditional cheesecake, while the mango puree adds a burst of sweetness and color. Whether you’re vegan or not, this cheesecake is sure to impress and is perfect for warm weather gatherings or special occasions.

Ingredients

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

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
• ¼ cup melted coconut oil or vegan butter
• 2 tbsp maple syrup or agave

For the Cheesecake Layer:

• 1 ½ cups raw cashews (soaked overnight or in hot water for 1 hour)
• ½ cup coconut cream (just the thick part from a can)
• ¼ cup maple syrup or agave
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil (helps set the cheesecake)

For the Mango Layer:

• 1 ½ cups fresh mango puree (blend ripe mangoes)
• 1 tbsp lemon juice
• 1 tbsp cornstarch or agar agar powder (to thicken)

Optional: sliced fresh mango for topping

Directions

1. Prepare the Crust: In a bowl, combine the graham cracker crumbs (or crushed digestive biscuits), melted coconut oil (or vegan butter), and maple syrup (or agave). Mix until everything is well combined.
2. Press the mixture into the base of a springform pan or a tart pan to form an even crust. Use the back of a spoon to pack it down tightly. Place the pan in the fridge while you make the cheesecake layer.
3. Make the Cheesecake Layer: Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup (or agave), lemon juice, vanilla extract, and melted coconut oil. Blend until completely smooth and creamy.
4. Pour the cheesecake mixture over the prepared crust, spreading it out evenly. Place the pan in the freezer for at least 3-4 hours, or until the cheesecake layer is set.
5. Prepare the Mango Layer: In a small saucepan, combine the mango puree, lemon juice, and cornstarch (or agar agar powder). Cook over medium heat, stirring constantly, until the mixture thickens (about 3-5 minutes). Remove from heat and let it cool slightly.
6. Pour the mango mixture over the chilled cheesecake layer. Smooth it out evenly and return the cheesecake to the freezer for another 1-2 hours to allow the mango layer to set.
7. Once fully set, remove the cheesecake from the freezer and let it sit for about 10-15 minutes before slicing to allow it to soften slightly.
8. Serve: Garnish with fresh mango slices on top if desired and serve chilled. Enjoy!

Servings and Timing

• Servings: This recipe serves 8-10 people.
• Prep Time: 15 minutes (excluding soaking time for cashews).
• Total Time: 5-6 hours (including chilling time).

Variations

• Add a Crunchy Element: You can add chopped nuts like almonds or pistachios to the crust for extra texture.
• Chocolate Mango Cheesecake: Add a layer of vegan chocolate ganache or drizzle melted vegan chocolate over the mango layer for a rich twist.
• Berry Layer: Swap the mango puree with fresh berries like strawberries or blueberries for a berry-flavored cheesecake.

Storage/Reheating

• Storage: Store leftover cheesecake in the freezer for up to 1 week. Keep it tightly covered with plastic wrap or in an airtight container to prevent freezer burn.
• Reheating: This cheesecake should be served chilled, so it’s best enjoyed straight from the freezer or fridge.

FAQs

1. Can I use other nuts instead of cashews?

Yes, you can use soaked almonds, macadamia nuts, or even sunflower seeds as an alternative to cashews, though the texture may differ slightly.

2. How do I soak cashews quickly if I forget to soak them overnight?

You can soak cashews in hot water for about 1 hour to speed up the process.

3. Can I use canned mango puree for the mango layer?

Yes, canned mango puree can be used, but fresh mango will give the cheesecake a more vibrant and fresh flavor.

4. Can I make this cheesecake without coconut cream?

Yes, if you don’t have coconut cream, you can use full-fat coconut milk or any plant-based cream alternative, though the texture may be a little different.

5. Can I use a different sweetener?

Yes, you can substitute maple syrup or agave with any sweetener of your choice, such as coconut sugar, date syrup, or stevia.

6. How do I prevent the crust from getting soggy?

Make sure to pack the crust tightly and refrigerate it while you prepare the cheesecake layer. This helps it set properly.

7. Can I use a different fruit for the topping?

Yes! You can replace the mango with other fruits like berries, peaches, or kiwi for a different flavor.

8. How long does the cheesecake last in the fridge?

If stored in an airtight container, it will last up to 4-5 days in the fridge. For longer storage, keep it in the freezer.

9. Can I make individual servings of this cheesecake?

Yes, you can make individual cheesecakes using muffin tins or small tart pans. Just reduce the freezing time accordingly.

10. Can I use agar agar instead of cornstarch for the mango layer?

Yes, agar agar is a great vegan alternative to cornstarch. Use 1 teaspoon of agar agar powder dissolved in water, and cook it according to the instructions on the package.

Conclusion

The Vegan Mango Cheesecake is a tropical, creamy, and indulgent dessert that’s perfect for summer or any occasion. With a crunchy, coconut-infused crust and a luscious cashew-based cheesecake layer, it’s a dairy-free and guilt-free treat. The fresh mango topping adds a burst of sweetness and color, making it not only delicious but beautiful as well. This vegan cheesecake will impress guests and satisfy your sweet tooth with its creamy texture and fruity, tropical flavor!

Print