Vegan Mango Cheesecake No-Bake (Print Version)
Silky vegan mango cheesecake topped with vibrant mango curd and fresh fruit. No-bake and perfect for summer.
# Ingredients:
→ Crust
01 -
200 g vegan cookies (digestives recommended)
02 -
80 g unsalted vegan butter, block-style
03 -
¼ teaspoon sea salt
04 -
½ teaspoon ground ginger (optional)
→ Filling
05 -
200 g cashews, soaked
06 -
500 g vegan cream cheese
07 -
120 g vegan Greek-style yogurt
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon lime zest (optional)
10 -
300 g vegan mango curd
→ Topping
11 -
300 g vegan mango curd
12 -
1 fresh mango, cut into chunks
# Steps:
01 -
Make the mango curd up to 2 days ahead and refrigerate. Pre-soak the cashews in water for 4 hours or quick-soak them in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
02 -
Add the cookies, butter, salt, and ginger (if using) to a food processor and blitz until the mixture sticks together. Press the crust into the pan and smooth it down, ensuring it is compact. Refrigerate while preparing the filling.
03 -
Add 300 g of mango curd, cashews, cream cheese, yogurt, vanilla extract, and lime zest (if using) to a high-speed blender. Blend until smooth and creamy. Pour the filling into the prepared pan and refrigerate for at least 8 hours, preferably overnight, until set.
04 -
Heat the remaining 300 g mango curd in a double-boiler until it becomes spreadable, without overheating. Place the set cheesecake on a turntable, pour the curd on top, and smooth it out with an offset spatula. Optionally, create a swirl design with a spoon while spinning the turntable. Refrigerate for 1 hour or freeze for 30 minutes before slicing.
05 -
Carefully remove the springform pan and peel away the parchment paper. Clean the sides of the cheesecake with a scraper, if necessary. Top with fresh mango chunks and mint sprigs. Store in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
# Helpful Notes:
01 -
Pre-soaking the cashews ensures a smoother filling.
02 -
Using block-style vegan butter provides better crust consistency.