Name: Vegan Mango Cheesecake Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 8 h 35 min
Cuisine: Vegan
Ingredients: 1 batch vegan mango curd (about 600g total, divided); 200 g vegan cookies (digestives recommended); 80 g unsalted vegan butter (block-style); ¼ teaspoon sea salt; ½ teaspoon ground ginger (optional); 200 g cashews, soaked for 4 hours or quick-soaked in boiled water for 30 minutes, rinsed and drained; 500 g vegan cream cheese; 120 g vegan Greek-style yogurt; 1 teaspoon vanilla extract; 1 teaspoon lime zest (optional); Remaining vegan mango curd (approx. 300g/1 cup); 1 fresh mango, cut into chunks (for decoration); Fresh mint sprigs (optional, for garnish)

Ingredients

1 batch vegan mango curd (divided, prep-ahead option)

200 g vegan cookies (digestives recommended)

80 g unsalted vegan butter (block-style)

¼ teaspoon sea salt

½ teaspoon ground ginger (optional)

200 g cashews (soaked ahead of time)

500 g vegan cream cheese

120 g vegan Greek-style yogurt

1 teaspoon vanilla extract

1 teaspoon lime zest (optional)

1 fresh mango (cut into chunks, for decoration)

Instructions

Step 1: Prepare the mango curd up to 2 days in advance and keep it refrigerated. Soak the cashews in water for 4 hours, or quick-soak them in boiled water for 30 minutes. Rinse and drain. Line a 7.5 or 8-inch springform cake pan with parchment paper on the base and sides.

Step 2: Make the crust by placing the cookies, vegan butter, sea salt, and ground ginger (if using) in a food processor. Blitz until the mixture sticks together when pressed between your fingers.

Step 3: Press the crust mixture firmly into the base of the prepared pan, smoothing it down with your fingers or a spoon. Chill in the refrigerator while preparing the filling.

Step 4: For the filling, combine half of the mango curd (about 300g/1 cup), soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and lime zest (if using) in a high-speed blender. Blend until completely smooth and creamy. Pour the filling over the crust and refrigerate for at least 8 hours, preferably overnight, until set.

Step 5: Warm the remaining mango curd gently over a double boiler, stirring continuously until it reaches a spreadable consistency without getting hot. Place the set cheesecake on a turntable and pour the curd on top, smoothing it out with an offset spatula. For a decorative swirl, create patterns while spinning the turntable. Chill for one hour in the fridge, or set in the freezer for 30 minutes before serving.

Step 6: Remove the springform pan carefully and peel away the parchment from the sides. Clean the edges if needed with a cake scraper. Decorate with fresh mango chunks and sprigs of fresh mint if desired.

Tips & Variations

For a gluten-free option, use gluten-free vegan cookies for the crust.

Soaking the cashews well is key to a smooth, creamy filling; avoid shortcuts for best texture.

Add a splash of coconut cream to the filling for extra richness.

Swap lime zest for lemon zest for a slightly different citrus note.

Use ripe, sweet mangoes for the best flavor and color in the curd and topping.

Storage

Store the cheesecake in an airtight container or wrapped with plastic wrap on a plate in the refrigerator for up to 5 days. To enjoy, let it sit at room temperature for about 10 minutes before slicing for easier cutting. Avoid freezing after the final topping to preserve texture, but you can freeze the base and filling before adding the mango curd.

FAQs

Can I make the mango curd from scratch?

Yes, making vegan mango curd at home is simple and allows you to adjust sweetness and tartness. Prepare it a day or two ahead so it can chill and thicken properly.

What can I use if I don’t have a high-speed blender?

If you don’t have a high-speed blender, soak the cashews longer (up to 8 hours) and blend the filling in batches using a strong blender or food processor. You may need to scrape down the sides and blend multiple times to achieve a fully smooth texture.