
This vegan mango cheesecake is a dreamy treat layered with a buttery cookie crust, a creamy mango filling, and a glowing mango curd topping loaded with juicy fresh mango. It is my go-to no-bake dessert whenever mangoes are in peak season and the weather is just too hot to turn on the oven. Every slice tastes like tropical vacation and sunshine.
I still remember making this vegan mango cheesecake for the first time when my sister came to visit in midsummer. We sat on the porch with big slices and both agreed it tasted like summer on a fork.
Ingredients
- Vegan mango curd: gives that vibrant tropical taste prep ahead for deeper flavor
- Vegan cookies for the crust: digestive style holds up best choose your favorite with a hint of sweetness
- Unsalted vegan butter: helps bind the crust block style stays firm and gives good texture
- Sea salt: brings out all the other flavors just a pinch
- Ground ginger (optional): adds gentle warmth to the base use fresh and aromatic powder
- Cashews: the secret to silky filling soak long enough and test for creaminess before blending
- Vegan cream cheese: the core to a tangy dense but smooth filling make sure it is soft and not watery
- Vegan Greek-style yogurt: adds richness and structure choose thick unsweetened options if possible
- Vanilla extract: brings the whole filling together use pure for best flavor
- Lime zest (optional): boosts freshness if you like a little zing
- Fresh mango: select ripe but firm fruit for decorating the flavor pops with every bite
Step-by-Step Instructions
- Prepare the Ingredients:
- Make the mango curd up to two days ahead and store it cold so the flavor really deepens Soak cashews either in cool water for four hours or in just boiled water for thirty minutes then drain and rinse well Line your cake pan all over with parchment paper so nothing sticks later
- Make the Crust:
- Place the cookies vegan butter sea salt and ginger into a food processor Pulse until the mixture looks sandy and pinches together easily This step needs patience to get the crumbs tiny enough to press down well
- Press and Chill the Crust:
- Scoop crumb mixture into your prepared pan Use your fingertips or the flat back of a spoon to pack it very tightly over the bottom Evenness matters for slicing and support Pop it in the fridge to set while you work on the filling
- Blend the Filling:
- Into a high speed blender add soaked cashews half your mango curd vegan cream cheese yogurt vanilla and lime zest Blend until the mixture is ultra smooth and no chunks remain Aim for a pourable creamy texture that holds its shape
- Pour and Set the Filling:
- Scrape the filling onto your chilled crust Spread it out gently and tap the pan on the counter to pop any air bubbles Place the whole cake in the fridge for at least eight hours or overnight This really helps the layers stay firm
- Top with Mango Curd:
- Stir the remaining mango curd over gentle heat in a double boiler until just spreadable This step keeps the topping shiny and not runny Pour mango curd onto your set cake then use a spatula to coax it to the edges Swirl with a spoon if you want a marbled look Return cake to the fridge for one hour or freeze for thirty minutes
- Loosen and Decorate:
- Slide a knife around the edge before carefully opening the pan Peel away the parchment Smooth the edges with a cake scraper if you want clean sides Scatter fresh mango pieces over the top plus fresh mint if you have it

Every time I make this cheesecake I fall in love with how creamy the cashews become when blended My little cousin once licked the spatula clean while sneaking extra mango topping saying it was sunshine in a bowl
Storage Tips
Store the finished cheesecake in an airtight container or covered dish in your refrigerator for up to five days For longer stashing pop tightly wrapped individual slices into the freezer just let them thaw in the fridge before serving This cake loves to be served chilled and holds up best when kept cold until ready to eat
Ingredient Substitutions
If mangoes are out of season try ripe peaches or passionfruit for a different twist Any crisp vegan cookie will work for the crust so use what you have on hand If you need a nut free version swap sunflower seeds for the cashews and blend extra carefully Choose your favorite unsweetened vegan yogurt to match the filling texture
Serving Suggestions
I love to serve big slices alone on a warm day but you can also add a scoop of coconut whipped cream for dessert heaven A sprinkle of toasted coconut or pistachios on top gives a lovely crunch This cheesecake is always a show stopper for birthdays or backyard picnics

Cultural and Seasonal Notes
Cheesecakes with mango are especially popular in South Asia where mango is celebrated as the king of fruit This vegan version brings a modern twist to classic flavors and makes it easy for everyone to join in whether or not dairy is on the menu
Recipe Questions
- → How do I get a smooth no-bake crust?
Blitz vegan cookies, butter, and seasonings until the mixture holds together when pressed. Firmly pack into the pan and refrigerate for the best texture.
- → What’s the secret to a silky filling?
Soak cashews well before blending with cream cheese and yogurt to ensure a creamy, lump-free filling. Use a high-speed blender for best results.
- → Can I make the mango curd in advance?
Yes, prepare the mango curd up to two days ahead and refrigerate. This saves time and ensures the curd is set properly for layering.
- → How do I decorate the dessert?
After spreading the mango curd on top, arrange fresh mango chunks and mint for a vibrant, summery look. Chill before slicing for clean pieces.
- → How should leftovers be stored?
Keep in an airtight container or wrap tightly in the fridge for up to five days. The texture stays smooth and the fruit remains fresh.
- → What’s the role of lime zest and ginger?
Lime zest and ginger add a refreshing zing that highlights the tropical mango flavors and balances the sweetness of the dessert.