Vegan Mango Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake balances sweet mango flavor with rich, dairy-free creaminess. Each slice delivers a perfect contrast of textures—from a crunchy crust to a silky filling and fruity mango topping. Making it without an oven keeps things easy, and it’s naturally gluten-free and vegan

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crust

  • 200 g vegan cookies or digestive biscuits (optionally gluten-free)

  • 80 g vegan butter or coconut oil, melted

• Cheesecake Filling

  • 200 g raw cashews, soaked 2–4 h and drained

  • 400 g vegan cream cheese

  • 200 g mango pulp or puree

  • 60 g coconut cream

  • Zest of 1 lime (optional)

  • 100 g icing sugar

• Mango Topping (“curd” or jelly)

  • 200 g mango puree

  • 2 tsp vegan gel/agar agar

  • 60 g caster or powdered sugar

  • 50 ml water

• Garnish (optional)

  • Fresh mango cubes

  • Mint leaves

directions

1. I line an 8″ springform pan and press the cookie crust (cookies + melted vegan butter) firmly into the bottom; then chill it for about 30 minutes

2. I blend soaked cashews, vegan cream cheese, mango puree, coconut cream, lime zest, and icing sugar until ultra-smooth—about 5 minutes in a high-speed blender .

3. I pour the creamy filling over the crust and smooth it out, then refrigerate for at least 4–8 hours to set

4. Meanwhile, I heat mango puree, sugar, water, and agar agar in a small saucepan. Once it simmers and thickens slightly, I strain it and let it cool to warm before pouring gently over the set filling .

5. I chill again for at least 1 hour until the mango layer firms up.

6. Just before serving, I top it with fresh mango cubes and mint for brightness.

Servings and timing

• Yield: about 12 slices

• Prep time: ~30 min (plus soaking & chilling)

• Chill time: ~5 hours total

• Total time: ~5½ hours (mostly passive)

Variations

• Grain-free crust: Use nuts and dates in place of cookies for a nutty base

• Extra citrus zing: Add lime or lemon juice to the filling or mango topping

• Spiced twist: Stir fresh ginger or cardamom into the filling for warmth .

• Mango bars: Use a shallow pan and slice into bars for easy serving .

storage/reheating

I keep it covered in the fridge for up to 5 days. It also freezes well—wrapped tightly and thawed overnight before serving .

FAQs

Can I substitute another nut for cashews?

Yes—soaked sunflower seeds or macadamia nuts work well, especially for nut-free or richer flavors

Can I make it without vegan cream cheese?

Yes—some recipes like Rainbow Nourishments use coconut oil and cornstarch instead for a creamier baked-style filling

Do I need agar agar?

Yes—it helps the mango topping set without gelatin. You can use vegan gel powder as an alternative

Can I use frozen mango?

Absolutely—thaw it first and drain any excess liquid before using .

Is this gluten-free?

Yes—as long as you choose gluten-free cookies or make a nut-date crust .

Conclusion

This Vegan Mango Cheesecake is one of my favorite summer desserts—it’s creamy, fruity, and naturally delicious without any baking. It impresses guests and satisfies cravings, and it’s a refreshing way to celebrate warm weather. I hope it becomes a staple in your kitchen, too!

Vegan Mango Cheesecake

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• Author: Mia
• Total Time: ~5½ hours (mostly passive)
• Yield: 12 slices
• Diet: Gluten Free

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Description

This creamy no-bake vegan mango cheesecake is tropical, dairy-free, and stunningly delicious—perfect for summer parties or guilt-free indulgence.

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Ingredients

Crust:

200 g vegan cookies or digestive biscuits (gluten-free optional)

80 g vegan butter or coconut oil, melted

Cheesecake Filling:

200 g raw cashews (soaked 2–4 hours, then drained)

400 g vegan cream cheese

200 g mango puree or pulp

60 g coconut cream

Zest of 1 lime (optional)

100 g icing sugar

Mango Topping:

200 g mango puree

2 tsp agar agar or vegan gel powder

60 g caster or powdered sugar

50 ml water

Optional Garnish:

Fresh mango cubes

Fresh mint leaves

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Instructions

Prep crust: Line an 8″ springform pan. Mix crushed cookies with melted vegan butter and press into the bottom. Chill 30 minutes.

Make filling: Blend soaked cashews, vegan cream cheese, mango puree, coconut cream, lime zest, and icing sugar in a high-speed blender until smooth.

Assemble cheesecake: Pour the filling over the chilled crust. Smooth and refrigerate for 4–8 hours until firm.

Prepare topping: Simmer mango puree, sugar, water, and agar agar in a saucepan until slightly thickened. Strain and cool to warm.

Finish topping: Pour topping gently over set cheesecake. Chill for 1 hour or until fully set.

Garnish and serve: Top with fresh mango cubes and mint leaves before slicing.

 

Notes

Soak cashews in hot water for 1 hour if short on time.

For a grain-free base, use blended dates and nuts instead of cookies.

Add extra lime or lemon juice to brighten flavor.

• Prep Time: 30 minutes (plus soaking)
• Category: Dessert
• Method: No-Bake
• Cuisine: Vegan / Tropical