Bookmark
Sink your fork into this dreamy vegan mango cheesecake layered over a crispy cookie base. The filling is smooth and rich with ripe, golden mango blended in, then topped off with glowing mango curd and plenty of fresh mango chunks. It's my top dessert when mangoes are everywhere and it's way too warm to even think about baking. Tastes like a tropical sunny getaway in every bite.
I'll never forget whipping this up for the first time when my sister came by in July. We grabbed giant slices, sat outside, and agreed it was basically sunshine on a plate.
Luscious Ingredients
- Cashews: Soak until super soft—they make your filling extra velvety
- Sea salt: Just a dash gives every flavor a boost
- Vegan Greek-style yogurt: Use thick, unsweetened types for a rich feel and to help it hold up
- Vanilla extract: Brings those flavors together—pure stuff works best
- Lime zest (optional): Add if you want that extra zing and pop
- Fresh mango: Pick ripe ones for decorating—the juicier, the better
- Vegan cream cheese: Go for soft and dense, not watery—it’s the base for that tangy filling
- Vegan cookies for crust: Any digestive-style cookie you like with a bit of sweetness
- Ground ginger (optional): Fresh, aromatic powder gives just a hint of warmth
- Unsalted vegan butter: Use block style for a crust that holds shape
- Vegan mango curd: Make ahead for bold flavor and that tropical punch
Easy Step-by-Step Guide
- Wrap Up and Decorate:
- Run a knife all the way around before opening up your pan. Take the parchment off. Smooth things out with a scraper if you want perfect sides. Layer on mango pieces and fresh mint leaves if you’re feeling fancy.
- Add Mango Curd Topping:
- Warm up your extra mango curd in a double boiler until it’s barely spreadable—this keeps it shiny. Spread across chilled cake, push it gently to the edges with a spoon, then swirl for a pretty look. Chill again for an hour or freeze briefly so it sets.
- Mix and Chill the Filling:
- Pour the smooth filling onto your cold base, even it out, and tap so bubbles pop. Place the pan in the fridge for at least eight hours (overnight is best). This makes the layers sturdy for neat slices later.
- Blend Up the Filling:
- In your high-speed blender, put the soft cashews, half your mango curd, cream cheese, yogurt, vanilla, and lime zest. Blitz until silky and completely smooth—it should be creamy and thick enough to hold its shape.
- Make and Chill the Crust:
- Dump the crumbly mix into your lined pan. Press down hard with your fingers or a spoon so the crust is packed and level. Chill while you prep the next part.
- Whiz Up the Crust:
- Add cookies, vegan butter, sea salt, and ginger into your processor. Pulse until it’s a fine sand that holds when you squeeze it. Give it time so you don't get big chunks.
- Get Ingredients Ready:
- Pre-make mango curd a couple days early and keep it cool for stronger flavor. Soak cashews in cold water for four hours or super quickly in just boiled water for a half hour, then drain and rinse. Line your cake tin with parchment, covering every bit, so removal is easy later.
Bookmark
Every single time I blend cashews for this cake I'm amazed how creamy they get. My cousin once practically bathed the spatula in leftover mango topping and said it tasted like a bowl of sunshine.
Storage Advice
Keep your cheesecake chilled tight in an airtight container or covered up in the fridge—it’s good for five days. Want to save it longer? Wrap slices well and freeze, then let them defrost in the fridge before you eat. Cold slices taste best, so don’t let them sit out too long before serving.
Swaps and Substitutes
No good mangoes around? Go with ripe peaches or passionfruit instead for a switch-up. For the crust, just use any crunchy vegan cookies you’ve got handy. If nuts are off-limits, use sunflower seeds in place of cashews and blend extra long. Pick your favorite thick, plain vegan yogurt to match the desired texture.
Fun Ways To Serve
On a warm afternoon, I go big and cut chunky pieces that I serve as is. If you want to dress it up, add a dollop of coconut whip or sprinkle toasted coconut or chopped pistachios on top for crunch. It’s always a crowd pleaser for birthdays or sunny backyard hangouts.
Bookmark
Seasonal and Cultural Tidbits
Keen on mango cheesecake? In South Asia, mango is practically royalty! This version takes those classic flavors and gives them a vegan spin so everyone can have a bite, no matter their diet.
Frequently Asked Questions About Recipes
- → What’s the trick for a perfect no-bake base?
Throw cookies, butter, and some spices into a food processor and blend until the crumbs stick together. Squish it into your pan and chill for a firm, easy-to-slice crust.
- → How do I make the filling super creamy?
Let your cashews soak beforehand, then mix them with vegan soft cheese and yogurt. A really good blender makes the filling smooth every time.
- → Can I get the mango curd ready early?
Totally! Make the mango curd the day before or even two days ahead. Let it sit in the fridge and it’ll set up great for layering.
- → Best way to finish and decorate?
Spoon the shiny curd over the top, then add fresh-cut mango and a few mint sprigs. Let everything get nice and cold before you cut it for cleaner slices.
- → How do I store any extras?
Pop leftovers in a sealed container or snug wrap in the fridge. It’ll keep its flavor and texture for five days, no problem.
- → Why include lime and ginger?
A little grated lime and ginger freshen things up and make the mango stand out, balancing the taste so it’s not too sweet.