Description
This Vegan Mango Cheesecake is a delightful, creamy dessert made with a crunchy vegan cookie crust, smooth mango curd, cashews, and vegan cream cheese. Perfectly balanced with fresh mango topping and a hint of lime zest, this no-bake cheesecake is a refreshing treat that sets overnight in the fridge, ideal for any occasion.
Ingredients
Scale
Mango Curd
- 1 batch vegan mango curd (about 600g total, divided)
Crust
- 200 g vegan cookies (digestives recommended)
- 80 g unsalted vegan butter (block-style)
- ¼ teaspoon sea salt
- ½ teaspoon ground ginger (optional)
Filling
- 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)
Topping and Decoration
- Remaining vegan mango curd (approx. 300g/1 cup)
- 1 fresh mango, cut into chunks (for decoration)
- Fresh mint sprigs (optional, for garnish)
Instructions
- Prepare: Make the vegan mango curd up to 2 days ahead and refrigerate until ready. Soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line a 7.5 or 8-inch springform cake pan with parchment paper on the base and sides.
- Make the crust: Add the vegan cookies, vegan butter, sea salt, and optional ground ginger to a food processor. Blitz together for a few minutes until the mixture holds together when pressed between your fingers.
- Press the crust: Firmly press the crust mixture evenly into the base of the lined cake pan. Smooth the surface with your fingers or a spoon, ensuring it’s compact. Place the crust in the refrigerator to chill while preparing the filling.
- Make the filling: In a high-speed blender, combine half of the mango curd (about 300g), soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and optional lime zest. Blend until completely smooth and creamy without lumps. Pour the filling into the crust-lined pan and refrigerate for at least 8 hours, preferably overnight, to allow it to set.
- Add the topping: Gently warm the remaining mango curd in a mixing bowl over a double boiler, stirring constantly until it reaches a spreadable consistency but is not hot. Pour this over the set cheesecake, smoothing it with an offset spatula. Optionally, create swirls using a spoon while spinning the cake on a turntable. Return the cheesecake to the fridge for 1 hour or freeze for 30 minutes to help the topping set.
- Decorate: Remove the springform pan carefully and peel away the parchment paper from the cheesecake sides. Clean the edges with a cake scraper if needed. Top the cheesecake with fresh mango chunks and garnish with fresh mint sprigs if desired.
- Storage: Store the cheesecake in an airtight container or cover it on a plate with plastic wrap. Keep refrigerated for up to 5 days.
Notes
- You can prepare the mango curd up to 2 days in advance to save time.
- Digestive-style vegan cookies provide a great base, but any vegan cookie you prefer can work.
- Soaking the cashews is essential to achieve a creamy, smooth filling without graininess.
- Use vegan cream cheese and Greek-style yogurt to maintain a rich texture and tanginess.
- If you want a zestier flavor, adding lime zest is recommended but optional.
- Be sure not to overheat the mango curd topping to prevent it from becoming too runny or losing freshness.
- The cake sets best when refrigerated overnight, ensuring it slices cleanly.
- Prep Time: 25 minutes (plus 4 hours soaking and chilling time)
- Cook Time: 10 minutes (mainly for warming mango curd topping)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: Vegan mango cheesecake, dairy-free cheesecake, no-bake vegan dessert, mango curd cheesecake, vegan dessert recipe, plant-based cheesecake
