If you're looking for a Vegan Mango Cheesecake that is creamy, fruity, and delicious, you've come to the right place. This recipe uses simple, easy-to-find ingredients, making it perfect for both seasoned vegans and those new to plant-based baking. Plus, it’s a healthier alternative to traditional cheesecakes without compromising on flavor!
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Why you’ll love this recipe
- Easy to make: Simple steps and no hard-to-find ingredients.
- Creamy texture: Thanks to the cashews and tofu, it's super smooth and creamy.
- Delicious mango flavor: Bursting with the tropical taste of ripe mangoes.
- Healthy: Lower in calories and fat compared to traditional cheesecakes.
Tools
To make this Vegan Mango Cheesecake, you'll need the following equipment:
- Blender or food processor: For blending the filling and jam into a smooth consistency.
- Springform pan (7.5”/19 cm): For easy removal of the cheesecake.
- Parchment paper: To line the springform pan and prevent sticking.
- Mixing Bowls: For combining ingredients.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
If you don’t have a springform pan, you can use a regular cake pan, but make sure to line it well with parchment paper to lift the cheesecake out easily.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
CRUST
- Dairy-free cookies: These form the base of our crust. Use your favorite type, such as vanilla cookies or biscoff.
- Vegan butter or coconut oil: Binds the crushed cookies together and adds a rich flavor.
FILLING
- Raw cashews: Provide a creamy texture and nutty flavor.
- Ripe mango: Adds natural sweetness and a vibrant tropical taste.
- Silken/soft tofu: Helps achieve a smooth, creamy consistency.
- Granulated sweetener of choice: Adds sweetness. Use sugar, monkfruit, allulose, or erythritol.
- Lemon juice: Enhances the flavor and balances the sweetness.
- Cornstarch: Acts as a thickening agent.
- Vanilla extract: Adds depth to the flavor.
- Salt: Enhances all the flavors.
MANGO JAM
- Ripe mango: For a fresh, fruity topping.
- Cornstarch: Thickens the jam.
- Granulated sweetener of choice: Sweetens the jam.
- Lemon juice: Adds a hint of tartness.
How to make this Vegan Mango Cheesecake
Preheat the oven: Preheat your oven to 350°F (176°C).
CRUST
Crush the cookies: Place the cookies in a Ziploc bag and crush them with a rolling pin until finely ground (you can also use a food processor).
Mix with the butter: Combine the melted butter or coconut oil with the crushed cookies until the mixture resembles wet sand.
Press into the pan: Line the bottom and sides of a 7.5” (19 cm) springform pan with parchment paper. Transfer the cookie mixture to the pan and use a flat-bottomed glass to create an even layer on the bottom. Chill in the refrigerator.
CHEESECAKE
Soak the cashews: Soak the cashews in boiling water for about 15 minutes, then drain.
Blend all ingredients: In a blender, combine the soaked cashews, mango, tofu, sweetener, lemon juice, cornstarch, vanilla extract, and salt. Blend until very smooth and free of lumps.
Pour the filling: Pour the filling mixture over the prepared crust in the springform pan.
Bake: Place an empty baking sheet on the lower oven rack to catch any possible drips from the butter/oil. Cover the cheesecake with aluminum foil and bake for 40-43 minutes. The edges should look firm, but the center should still be slightly jiggly when gently shaken.
Cool: Turn off the oven, leave the cheesecake inside (still covered with foil) with the door slightly open for 20 more minutes. Let the cheesecake cool to room temperature, then refrigerate for at least 8 hours or overnight until completely set.
MANGO JAM
Blend: Blend all the jam ingredients until smooth.
Cook the jam: Pour the blended mixture into a saucepan and cook over medium heat, stirring constantly, until it bubbles and thickens. Remove from heat and let cool slightly.
Finish and Serve: Once the cheesecake is completely set, pour the mango jam on top. Return the cheesecake to the refrigerator and let it sit for 2 hours, or 1 hour in the freezer, before serving.
Substitutions & Variations
- Cookies: Use any dairy-free cookies you like. Biscoff cookies, animal crackers, or tea biscuits all work well.
- Sweeteners: Substitute the granulated sweetener with your favorite 1:1 sugar substitute or simply any type of sugar.
- Fruit: Swap mango with other fruits like berries, peaches, or pineapple for different flavors.
- Nuts: If you have a cashew allergy, try using macadamia nuts or almonds instead.
Storage & Freezing
To keep your Vegan Mango Cheesecake fresh:
- Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Although, I love keeping my cheesecake in the freezer already sliced. Once I’m ready to eat it, I let it thaw for 10 minutes and eat it while it’s still a little bit frozen. It’s like mango cheesecake ice cream!
- Freezer: You can also freeze the cheesecake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will last up to 3 months. To serve, let it thaw in the fridge for a couple of hours.
Tips for success
- Use ripe mangoes: Ensure your mangoes are ripe for the best flavor and sweetness.
- Blend thoroughly: Make sure the filling is very smooth to achieve the best texture.
- Chill properly: Allow enough time for the cheesecake to set in the refrigerator to ensure it firms up perfectly.
Frequently Asked Questions
Yes, you can use frozen mango. Just make sure to thaw and drain it before using.
Silken tofu is essential for the texture, but you can try using a really really thick plant-based yogurt as a substitute or vegan cream cheese.
Absolutely. Use any granulated sweetener that you prefer or have on hand.
The cheesecake needs to set in the refrigerator for at least 8 hours or overnight.
Yes, use gluten-free cookies for the crust to make the cheesecake gluten-free.
Yes, you can make the cheesecake up to 2 days in advance. Store it in the refrigerator until ready to serve.
More Vegan Dessert recipes to try
Recipe
VEGAN MANGO CHEESECAKE
INGREDIENTS
CRUST
- 145 g dairy-free cookies*
- 80 g vegan butter or coconut oil
FILLING
- 250 g raw cashews
- 450 g ripe mango*, only the pulp
- 400 g silken/soft tofu
- 140 g granulated sweetener of choice*, (½ cup + 2 tbsp)
- 2 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- Pinch of salt
MANGO JAM
- 400 g ripe mango, only the pulp
- 1 teaspoon cornstarch
- 56 g granulated sweetener of choice*, (¼ cup)
- 1 tablespoon lemon juice
INSTRUCTIONS
- Preheat the oven: Preheat your oven to 350°F (176°C).
CRUST
- Crush the cookies: Place the cookies in a Ziploc bag and crush them with a rolling pin until finely ground (you can also use a food processor).
- Mix with the butter: Combine the melted butter or coconut oil with the crushed cookies until the mixture resembles wet sand.
- Press into the pan: Line the bottom and sides of a 7.5” (19 cm) springform pan with parchment paper. Transfer the cookie mixture to the pan and use a flat-bottomed glass to create an even layer on the bottom. Chill in the refrigerator.
CHEESECAKE
- Soak the cashews: Soak the cashews in boiling water for about 15 minutes, then drain.
- Blend all ingredients: In a blender, combine the soaked cashews, mango, tofu, sweetener, lemon juice, cornstarch, vanilla extract, and salt. Blend until very smooth and free of lumps.
- Pour the filling: Pour the filling mixture over the prepared crust in the springform pan.
- Bake: Place an empty baking sheet on the lower oven rack to catch any possible drips from the butter/oil. Cover the cheesecake with aluminum foil and bake for 40-43 minutes. The edges should look firm, but the center should still be slightly jiggly when gently shaken.
- Cool: Turn off the oven, leave the cheesecake inside (still covered with foil) with the door slightly open for 20 more minutes. Let the cheesecake cool to room temperature, then refrigerate for at least 8 hours or overnight until completely set.
MANGO JAM
- Blend: Blend all the jam ingredients until smooth.
- Cook the jam: Pour the blended mixture into a saucepan and cook over medium heat, stirring constantly, until it bubbles and thickens. Remove from heat and let cool slightly.
- Finish and serve: Once the cheesecake is completely set, pour the mango jam on top. Return the cheesecake to the refrigerator and let it sit for 2 hours, or 1 hour in the freezer, before serving.
NOTES
- Dairy-free cookies: I used plain vanilla cookies for the crust. Any similar cookie should work well as a substitute (e.g., biscoff cookies, animal crackers, tea biscuits), just make sure there are no dairy or eggs in the ingredient list.
- Granulated sweetener of choice: You can use sugar, monkfruit, allulose, erythritol, or any 1:1 sugar substitute.
- Mango: It's important to use ripe mango for the most intense flavor and sweetness.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- Nutrition facts based on monk fruit as sweetener.
NUTRITION
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