Vegan Mango Cheesecake Cake (Print-Friendly Version)

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

# 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:

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

# Important Notes:

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

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