Experience the tropical sweetness of mango combined with creamy, dreamy vegan cheesecake in this luscious no-bake dessert. Perfectly smooth and refreshingly light, this vegan mango cheesecake is made with wholesome plant-based ingredients that create a rich, velvety texture without any dairy. Ideal for warm days or anytime you crave a sweet treat, it’s an indulgent yet healthy dessert that’s easy to prepare and sure to impress both vegans and non-vegans alike.
Why You’ll Love This Recipe
Make-ahead: Perfect to prepare in advance and chill for later enjoyment.
No baking required: Simple to make without turning on the oven.
Creamy and smooth: Rich, velvety texture from plant-based ingredients.
Tropical flavor: Fresh mango adds a bright, sweet contrast.
Vegan-friendly: Dairy-free and made with wholesome, natural ingredients.
Light yet satisfying: A refreshing dessert that won’t feel heavy.
Ingredients for Vegan Mango Cheesecake
A smooth, no-bake mango cheesecake that’s entirely plant-based and utterly delicious. Here’s what you’ll need:
Raw cashews: These are the base of your creamy filling. Soaking them softens their texture, making them blend smoothly.
Coconut cream: This rich ingredient adds a velvety texture and a hint of tropical flavor. Use the thick cream from a can of full-fat coconut milk.
Maple syrup: A natural sweetener that complements the mango beautifully. It adds a touch of sweetness without overpowering the flavors.
Fresh mango puree: The star of the show! Use ripe mangoes for the best flavor. You’ll need about one large mango to make this puree.
Lemon juice: A splash of acidity brightens the flavors and balances the sweetness of the cheesecake.
Vanilla extract: This adds depth and warmth to the filling, enhancing the overall taste.
Graham cracker crumbs: These form the crust. You can use traditional or vegan alternatives, depending on your preference.
Coconut oil: Melted coconut oil helps bind the crust together while adding a subtle coconut flavor.
Agave syrup (optional): If you like your cheesecake a bit sweeter, feel free to add this natural sweetener to the filling.
Fresh mango slices and mint leaves: These are for garnishing, adding a pop of color and freshness to your dessert.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Vegan Mango Cheesecake
Creating this Vegan Mango Cheesecake is a breeze! Follow these simple steps, and you’ll have a stunning dessert that’s sure to impress. Let’s get started!
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs and melted coconut oil in a mixing bowl. Stir until the crumbs are evenly coated. This mixture should feel slightly damp but crumbly. Next, press it firmly into the bottom of a 9-inch springform pan. Make sure it’s an even layer to hold the filling. Pop the pan in the refrigerator while you prepare the filling. This helps the crust set nicely.
Step 2: Make the Filling
In a high-speed blender or food processor, add the soaked cashews, coconut cream, maple syrup, mango puree, lemon juice, and vanilla extract. Blend everything together until it’s smooth and creamy. Don’t rush this step; scraping down the sides ensures everything is well mixed. Taste the filling and, if you like it sweeter, add a splash of agave syrup. Blend again until combined.
Step 3: Assemble the Cheesecake
Once your filling is ready, pour it over the chilled crust in the springform pan. Use a spatula to spread it evenly, smoothing out the top. This step is crucial for a beautiful presentation. Gently tap the pan on the counter to release any air bubbles trapped in the filling. This will help create a smooth texture.
Step 4: Freeze the Cheesecake
Cover the cheesecake with plastic wrap and place it in the freezer. Let it freeze for at least 4 hours, or overnight for the best results. This allows the cheesecake to firm up perfectly. If you’re in a hurry, just make sure it’s solid enough to slice. Patience is key here!
Step 5: Serve and Garnish
After freezing, remove the cheesecake from the freezer and let it sit at room temperature for about 10-15 minutes. This makes slicing easier. Once it’s slightly softened, garnish with fresh mango slices and mint leaves for a pop of color. Now, slice, serve, and enjoy this delightful Vegan Mango Cheesecake!
Tips for Success
Soak your cashews for at least 4 hours to achieve a creamy texture.
Use ripe mangoes for the best flavor in your puree.
Don’t skip the chilling time; it’s essential for the cheesecake to set properly.
For a firmer cheesecake, freeze it overnight.
Experiment with different fruits for unique flavor variations!
Equipment Needed
9-inch springform pan: Essential for easy removal. A regular pie dish works too, but slicing may be trickier.
High-speed blender or food processor: For a smooth filling. A regular blender can work, but it may take longer.
Mixing bowl: To combine the crust ingredients. Any bowl will do!
Variations of Vegan Mango Cheesecake
Berry Bliss: Swap out the mango for fresh strawberries or blueberries for a berry-infused cheesecake.
Coconut Dream: Add shredded coconut to the crust or filling for an extra tropical twist.
Chocolate Delight: Mix in cocoa powder to the filling for a chocolate mango fusion that’s irresistible.
Nutty Crunch: Incorporate crushed nuts like almonds or pecans into the crust for added texture and flavor.
Spiced Variation: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor profile.
Serving Suggestions for Vegan Mango Cheesecake
Pair with a refreshing coconut water or a tropical fruit smoothie for a delightful drink.
Serve alongside a scoop of dairy-free vanilla ice cream for an extra indulgent treat.
For presentation, add a sprinkle of toasted coconut flakes on top.
Consider a side of fresh berries to enhance the tropical vibe.
FAQs about Vegan Mango Cheesecake
Can I make this cheesecake nut-free?
Absolutely! You can substitute the cashews with silken tofu or soaked sunflower seeds for a nut-free version. Just blend until smooth for a creamy texture.
How long does the Vegan Mango Cheesecake last in the fridge?
This cheesecake can be stored in the fridge for up to 5 days. Just make sure to cover it well to keep it fresh!
Can I use frozen mango for the puree?
Yes, frozen mango works great! Just thaw it before blending to achieve that smooth, creamy filling.
Is this cheesecake suitable for gluten-free diets?
Yes! Just use gluten-free graham cracker crumbs or a nut-based crust to keep it gluten-free while enjoying this delicious dessert.
Can I add other flavors to the filling?
Definitely! Feel free to experiment with flavors like lime or passion fruit to create your own unique twist on this Vegan Mango Cheesecake.
Final Thoughts
Creating this Vegan Mango Cheesecake is more than just making a dessert; it’s about sharing joy and delight with those you love. Each slice is a burst of tropical flavor, a creamy indulgence that feels like a mini-vacation on your plate. Whether you’re celebrating a special occasion or simply treating yourself, this no-bake cheesecake is a reminder that deliciousness can be both easy and guilt-free. So, gather your ingredients, unleash your inner chef, and enjoy the smiles that come with every bite of this delightful treat. Trust me, it’s a recipe you’ll cherish!
A delicious and creamy no-bake vegan mango cheesecake that is perfect for any occasion.
Ingredients
Scale
1 ½ cups raw cashews (soaked for at least 4 hours and drained)
1 cup coconut cream (from a can of full-fat coconut milk)
½ cup maple syrup
½ cup fresh mango puree (about 1 large mango)
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup graham cracker crumbs (or vegan alternative)
¼ cup coconut oil (melted)
2 tablespoons agave syrup (optional, for added sweetness)
Fresh mango slices and mint leaves for garnish
Instructions
Begin by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted coconut oil. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place in the refrigerator to set while you prepare the filling.
In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, mango puree, lemon juice, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. Taste the mixture and add agave syrup if you prefer a sweeter filling.
Pour the mango filling over the prepared crust in the springform pan, spreading it evenly with a spatula. Smooth the top and tap the pan gently on the counter to remove any air bubbles.
Cover the cheesecake with plastic wrap and place it in the freezer for at least 4 hours or until firm. For best results, let it chill overnight.
Once set, remove the cheesecake from the freezer and let it sit at room temperature for about 10-15 minutes before slicing. Garnish with fresh mango slices and mint leaves before serving.
Notes
For a tropical twist, add shredded coconut to the crust or filling.
Substitute the mango with other fruits like strawberries or blueberries for different flavor variations.
