Vegan Mango cheesecake

Vegan Mango cheesecake

Embark on a culinary journey with our exquisite Vegan Mango Cheesecake recipe, a harmonious blend of creamy textures and tropical flavors that will tantalize your taste buds. This dessert masterpiece is not only a testament to culinary creativity but also a celebration of plant-based indulgence.

Crust Creation: Begin your culinary escapade by crafting the foundation of our Vegan Mango Cheesecake – the crust. Blend vegan graham cracker crumbs with melted coconut oil or vegan butter, infusing them with a touch of maple syrup for subtle sweetness. Press this delectable mixture firmly into a 9-inch springform pan, baking it to golden perfection for a crisp and flavorful base that complements the creamy filling.

Filling Fusion: Prepare the luxurious filling by blending soaked raw cashews with luscious coconut milk, melted coconut oil, and the delicate sweetness of maple syrup or agave nectar. Elevate the flavor profile with a splash of fresh lime juice and aromatic vanilla extract, infusing the mixture with depth and character. Introduce ripe mango chunks, their vibrant hue and tropical essence adding a burst of sunshine to every bite. Ensure a velvety consistency by blending until smooth, then pour this decadent concoction over the cooled crust, setting the stage for a truly unforgettable dessert experience.

Chill and Infuse: Patience becomes a virtue as the cheesecake enters a period of transformation. Allow it to chill in the refrigerator for a minimum of 4-6 hours, or better yet, overnight. This essential step allows the flavors to meld and the texture to achieve optimal creaminess, ensuring each slice is a symphony of indulgence.

Mango Majesty: For those seeking an extra touch of tropical decadence, adorn your Vegan Mango Cheesecake with a vibrant mango topping. Blend ripe mango pieces with a hint of maple syrup or agave nectar, and a splash of zesty lime juice until silky smooth. Drizzle this golden elixir over the chilled cheesecake, its luscious sweetness serving as the crowning jewel of this culinary masterpiece.

Serving Splendor: Release the springform pan with care, unveiling the sumptuous layers within. Slice with precision, each wedge a testament to the artistry and dedication poured into its creation. Serve chilled and savor every moment as you bask in the delight of this tropical treat.

Conclusion: In the realm of vegan desserts, few creations rival the allure of our Vegan Mango Cheesecake. With its intricate layers of flavor and creamy indulgence, it stands as a testament to the endless possibilities of plant-based cuisine. Whether enjoyed as a decadent finale to a lavish feast or as a standalone indulgence, this cheesecake transcends expectations, inviting all who taste it to experience the enchantment of paradise on a plate.


Vegan Mango cheesecake Vegan Mango cheesecake 


For the crust:

  • 1 1/2 cups vegan graham cracker crumbs (or any vegan cookie crumbs)
  • 1/4 cup melted vegan butter or coconut oil
  • 2 tablespoons maple syrup (optional)

For the filling:

  • 2 cups raw cashews (soaked in water overnight or for at least 4 hours, then drained)
  • 1/2 cup full-fat coconut milk
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup fresh lime juice
  • 2 cups ripe mango chunks (fresh or frozen)
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the mango topping (optional):

  • 1 large ripe mango, peeled and diced
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon fresh lime juice


1. Prepare the crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup (if using) until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for 10-12 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Prepare the filling:

  1. In a high-speed blender, combine the soaked cashews, coconut milk, melted coconut oil, maple syrup or agave nectar, lime juice, mango chunks, vanilla extract, and a pinch of salt.
  2. Blend until smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well combined.
  3. Once the filling is smooth, pour it over the cooled crust in the springform pan.

3. Chill the cheesecake:

  1. Tap the pan gently on the counter to remove any air bubbles.
  2. Smooth the top with a spatula.
  3. Place the cheesecake in the refrigerator and let it chill for at least 4-6 hours, or preferably overnight, until set.

4. Prepare the mango topping (optional):

  1. In a blender or food processor, combine the diced mango, maple syrup or agave nectar, and lime juice.
  2. Blend until smooth.
  3. Pour the mango topping over the chilled cheesecake and spread it evenly.

5. Serve and enjoy!

  1. Carefully remove the sides of the springform pan before serving.
  2. Slice the cheesecake into wedges and serve chilled.
  3. You can garnish with additional mango slices or mint leaves if desired.