Vegan Mango Cheesecake No-Bake

This vegan mango cheesecake is pure summer on a plate with its creamy filling, punchy mango flavors, and a simple no-bake cookie crust. It is perfect for gatherings and stays silky smooth even after chilling in the fridge for a few days. When I first made this for a family barbecue, I watched it disappear slice by slice and knew it was officially a hit.

I remember the first hot July I made this cheesecake and everyone raved about that tangy mango layer on top. It has been my go-to dessert whenever the summer heat kicks in.

Ingredients

• Vegan cookies: Crisp cookies make the ideal crumb base Digestives hold their shape but ginger nuts or graham crackers work too Look for cookies without palm oil or overly processed ingredients
• Vegan butter: The richness pulls your crust together Choose block-style plant butter for best texture
• Sea salt: Just a pinch to balance sweetness and highlight mango flavors Try using flaked salt if you like an extra crunch
• Ground ginger: Adds warmth and subtle spice to the crust Optional but recommended for hint of depth
• Cashews: They create that lush creamy filling Soak them well for a smooth blend Use raw unsalted cashews for best results
• Vegan cream cheese: For body and tang in your cheesecake Choose a thicker brand that tastes fresh and clean
• Vegan Greek style yogurt: Adds extra tang and lightness Look for plain unsweetened for more control over sweetness
• Vanilla extract: Rounds out the flavors go for pure extract for a floral background note
• Lime zest: Offers a zingy brightness without overwhelming the mango Optional but it makes a difference
• Vegan mango curd: The heart of the recipe builds both the flavor and the glossy top Try to find mangoes that are deeply orange and fragrant when making your own curd
• Fresh mango: For garnishing and adding that final burst of juicy sunshine Choose fruit that feels heavy for its size and yields just a bit to gentle pressure

Step-by-Step Instructions

Prepare Ingredients:

Soak the cashews in cool water for four hours or speed this up by covering them with boiled water for thirty minutes then rinse and drain well Line the base and sides of a springform pan with parchment paper and make your mango curd ahead so it is chilled and thick

Make the Crust:

In a food processor combine the cookies plant butter sea salt and ground ginger Blend for several minutes until the mixture looks like wet sand and holds together easily when pressed

Press and Chill the Crust:

Using your hands or the back of a spoon firmly spread the crust into the bottom of the lined pan Press evenly across the base and slightly up the sides for stability Chill in the fridge while you prepare the filling for a minimum of fifteen minutes

Blend the Filling:

Add half of your mango curd along with the soaked cashews cream cheese yogurt vanilla and lime zest to a powerful blender Blend on high until the mixture is very smooth and creamy with no visible pieces

Fill the Pan and Set:

Pour the blended filling over your chilled crust and gently tap the pan on the counter to remove any air bubbles Smooth the top with a spatula Refrigerate for at least eight hours or overnight until fully set

Add the Mango Curd Topping:

Warm the reserved mango curd in a bowl over a double boiler so it is just spreadable but not hot Pour over the set cheesecake and use a spatula to spread evenly across the surface Add swirls by gently moving a spoon in circles if you like a pattern

Chill Again and Decorate:

Return the cheesecake to the fridge for another hour or for a quicker set freeze for thirty minutes Carefully open the springform and remove the parchment Clean up the edges with a knife if needed Top with fresh mango cubes and sprigs of mint before serving

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My favorite part is the bright golden curd on top. Sometimes I will sneak a spoonful for myself before I even finish assembling the final cake. Last summer my niece insisted on adding extra mango on top and now our whole family does it every time.

Storage Tips

Store the cheesecake in an airtight container or on a well covered plate in the fridge where it will keep for up to five days. If you need to stash it for longer freeze individual slices on a tray then wrap in parchment and pop in a freezer bag for up to a month. Thaw overnight in the fridge for best texture.

Ingredient Swaps

You can use walnuts instead of cashews if you have an allergy just soak and blend them really well. If you cannot find vegan Greek yogurt swap in a thick coconut or almond yogurt for the same creamy tang. For extra tropical flavor try slipping a little passionfruit puree into the curd.

Serving Suggestions

Serve in thick wedges after letting rest out of the fridge for ten minutes so the filling is perfectly creamy. Top with toasted coconut flakes or a sprinkle of crushed pistachio for crunch or even dollops of coconut whipped cream if you are feeling extra fancy. It is perfect as a celebration dessert or brought along to a picnic.

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Cultural Context

Cheesecake is beloved all over the world but this vegan mango version gives a nod to popular Indian and Southeast Asian fruit based sweets which often use mango puree and coconut. The no bake style is also perfect for hot climates where ovens are hardly ever used in summer.

Recipe FAQs

→ Can I make the mango curd ahead of time?

Yes, the mango curd can be prepared up to two days in advance and kept refrigerated until it's needed for assembling the dessert.

→ What is the best way to soak the cashews?

Soak the cashews in room-temperature water for four hours or use boiled water for a quicker thirty-minute soak. Rinse and drain before blending.

→ Which cookies work for the crust?

Vegan digestives are recommended, but any firm, plain vegan cookie that blends well can be used as a base.

→ How do I achieve a creamy filling?

Use a high-speed blender to combine the soaked cashews with vegan cream cheese, yogurt, mango curd, and flavorings. Blend until completely smooth and lump-free.

→ How should I store the cheesecake?

Store the finished cheesecake in an airtight container or covered plate in the refrigerator for up to five days.

→ Is lime zest necessary in the filling?

Lime zest is optional but adds a subtle citrus brightness that complements the mango and enhances overall flavor depth.