Vegan Mango Cheesecake Cake

Section: Sweet Endings

Enjoy a refreshing summertime dessert featuring a creamy mango filling, rich vegan cream cheese and yogurt, and a crisp no-bake cookie crust. The vibrant mango curd not only adds tang but also brings a beautiful golden color, topped with fresh, juicy mango pieces. This chilled treat is simple to prepare ahead and makes an impressive finish to any meal. Pre-soaked cashews blend smoothly, creating a luscious texture without dairy while hints of vanilla and lime complement the tropical fruit. Store chilled to maintain the fresh flavors until ready to slice and serve.

Authored By Tyla
Updated on Wed, 28 May 2025 12:52:54 GMT
Une tarte aux mangos avec une garniture de menthe. Save
Une tarte aux mangos avec une garniture de menthe. | savorieswithtyla.com

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
Une tartine de cheesecake mango sur un plateau. Save
Une tartine de cheesecake mango sur un plateau. | savorieswithtyla.com

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

Une tarte aux mangos, sans cruste, sur un plateau en marbre. Save
Une tarte aux mangos, sans cruste, sur un plateau en marbre. | savorieswithtyla.com

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.

Vegan Mango Cheesecake Cake

Creamy vegan mango treat with cookie crust, tangy curd, and juicy fruit. Perfect chilled dessert for warm weather.

Prep Duration
35 mins
Cooking Duration
~
Overall Time
35 mins
Authored By: Tyla

Recipe Type: Desserts

Level of Difficulty: Moderate Challenge

Cuisine Type: Contemporary European

Serves: 12 Portions (1 x 20 cm cake)

Diet Preferences: Vegan-Friendly, Vegetarian-Friendly, Dairy-Free Alternative

What You Need

→ Mango Curd

01 600 g vegan mango curd, divided (prepare in advance, see note)

→ Crust

02 200 g vegan digestive-style cookies
03 80 g unsalted vegan butter, block-style
04 0.25 teaspoon sea salt
05 0.5 teaspoon ground ginger, optional

→ Filling

06 200 g cashews, soaked in water (4 hours, or 30 min in boiled water)
07 500 g vegan cream cheese
08 120 g vegan Greek-style yogurt
09 1 teaspoon vanilla extract
10 1 teaspoon lime zest, optional

→ Decoration

11 1 fresh mango, cut into chunks
12 Fresh mint sprigs, optional

How to Make It

Step 01

Prepare the mango curd up to 2 days ahead and refrigerate until use. Soak the cashews in cold water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 20 cm springform pan with parchment paper.

Step 02

In a food processor, blend cookies, vegan butter, sea salt, and ginger (if using) until the mixture binds together when pressed. Press the mixture into the base of the pan, smoothing and compacting evenly. Refrigerate while preparing the filling.

Step 03

In a high-speed blender, combine half the mango curd (300 g), soaked cashews, vegan cream cheese, yogurt, vanilla extract, and lime zest (if using). Blend until completely smooth and creamy.

Step 04

Pour the blended filling over the chilled crust. Spread evenly, then refrigerate for a minimum of 8 hours, or preferably overnight, until fully set.

Step 05

Gently warm the remaining mango curd over a double-boiler, stirring until just spreadable. Remove the set cake from the fridge and pour the curd over the top, smoothing with an offset spatula or creating swirls if desired. Refrigerate for 1 hour or freeze for 30 minutes to set the topping.

Step 06

Carefully remove the pan and peel away parchment from the sides. Clean up edges with a cake scraper if needed. Garnish with fresh mango chunks and mint sprigs. Slice and serve chilled.

Step 07

Transfer to an airtight container or wrap in plastic. Refrigerate for up to 5 days.

Important Notes

  1. Ensure the cashews are thoroughly soaked and drained for the filling to achieve a silky texture.
  2. For clean slices, run a knife under hot water and wipe between cuts.

Tools You’ll Need

  • 20 cm springform pan
  • Food processor
  • High-speed blender
  • Offset spatula
  • Mixing bowls
  • Double-boiler or heatproof bowl over pan of simmering water
  • Parchment paper

Allergy Details

Always check the ingredients for allergens and consult an expert if necessary.
  • Contains nuts (cashews)
  • May contain gluten depending on cookie selection
  • Contains soy or coconut if present in vegan dairy alternatives

Nutritional Details (Each Serving)

This nutrition info is for reference only and isn’t a substitute for professional medical advice.
  • Calorie Count: 449
  • Total Fat: 32 grams
  • Total Carbs: 41 grams
  • Protein Content: 7 grams