I have to confess, the first time I made a vegan mango cheesecake, it was mostly because I had a mango surplus (don’t ask — I got overexcited at the market) and a craving for something cold and creamy. My childhood summers always smelled like ripe mangoes and sunblock, and honestly, this cheesecake brings all that back — minus the sticky fingers and sand in your shoes. Also, I once tried to make it while on a video call with my cousin in Newcastle. Let’s just say, I learned that blending and gossiping don’t mix well… unless you want mango on the ceiling. So, here’s my take, minus the mess (mostly!).
So Why Would You Love This?
I make this vegan mango cheesecake when I want something that looks impressive (but isn’t secretly a time-thief). My family goes a bit mad for it, honestly — my partner claims he could eat half in one go, though I haven’t dared him yet. It’s the kind of thing I bring to summer BBQs, and there’s always someone who’s shocked it’s vegan (“You sure there’s no cheese?” they ask — every. single. time.). If you’re someone who’s ever struggled with a lumpy filling, trust me, I’ve been there; actually, I find it works better if you blend longer than you think you need. Oh, and if you’re anything like me and get a bit lazy with lining tins — don’t! This sticks like nobody’s business if you skip that step.
What You’ll Need (Plus Some Swaps)
- 1 1/2 cups digestive biscuits (I sometimes use graham crackers or even hobnobs — whatever’s going spare)
- 1/2 cup coconut oil, melted (my granny always swore by the hard stuff, but any neutral oil works if you’re out)
- 1 1/2 cups soaked cashews (overnight is best, but honestly, a quick boil in water for 20 mins does the trick if you forget)
- 1/2 cup full-fat coconut milk (the thick stuff; I once used a light version and… it was a bit sad, to be honest)
- 1/3 cup maple syrup or agave (if you prefer honey and aren’t vegan, go for it — no one’s watching!)
- 2 large ripe mangoes, peeled and chopped (frozen mango works in a pinch, but let it thaw a bit)
- 2 tbsp lemon juice (I’ve subbed lime once and it was a nice twist, but my other half was not convinced)
- 1 tsp vanilla extract (I’ve forgotten this before — it’s fine, but you’ll miss that little something)
- Pinch of salt
Here’s How I Make It (With a Few Detours)
- Bash the biscuits into crumbs (I usually put them in a bag and whack them with a rolling pin; great stress relief). Mix with melted coconut oil until it looks like damp sand. Tip it into a lined 8-inch springform tin and press down firmly. I use the bottom of a mug. Pop it in the freezer while you do the rest.
- Blend the cashews, coconut milk, maple syrup, one mango (keep the other for later), lemon juice, vanilla, and salt. You want it really smooth — I mean, seriously, let that blender run. This is usually where I sneak a spoonful to “check” the flavor. If it’s not sweet or mangoey enough, toss in some extra mango or syrup. Don’t worry if it looks a bit weird at this stage — it always does!
- Pour the creamy filling over your base and smooth the top. Back into the freezer for at least 4 hours. Or overnight if you’ve got the patience. (I never do, so mine’s usually slightly soft, which I secretly prefer.)
- For the topping, blend the second mango until silky. Spoon it over the set cheesecake, swirl around, and freeze again for 30 mins or just chill in the fridge if you like it soft. Frankly, either way’s fine.
Little Notes (Because I’ve Messed This Up Before)
- If your blender’s not high-powered, soak those cashews extra long — chunky cheesecake is not the vibe.
- Once, I tried to rush the freezing by sticking it in the coldest part of my freezer. Result? A cracked top and very grumpy me.
- I think this tastes better the next day, but honestly, it’s never lasted that long in my house.
Variations I’ve Tried (And Which I’d Skip Next Time)
- Lime instead of lemon: gives it a kind of tropical zing. Not everyone’s cup of tea, apparently.
- Almonds instead of cashews: don’t do it, unless you really like gritty cheesecake!
- Berries on top: amazing when mangoes aren’t in season. I once did a passion fruit swirl — looked fancy, tasted fab.
What You’ll Need Equipment-Wise (and How to Improvise)
- A blender or food processor — if you only have a stick blender, just do small batches and don’t stress about it being perfect.
- 8-inch springform pan. I say “essential” but, actually, I once made this in a pie dish and just served big, messy scoops. Not Instagram-worthy, but delicious.
- Some baking paper for lining. Or just grease the tin well and hope for the best. (I’ve done both.)
How to Store It (If You Somehow Have Leftovers)
Keep in the fridge for up to 4 days, or the freezer for a month (just thaw for 20 mins before slicing). Though honestly, in my house, it never lasts more than a day anyway! If you freeze it, wrap it up snug so it doesn’t get freezer-burned — not a good look.
How I Like to Serve It (And a Weird Family Tradition)
I love serving this vegan mango cheesecake with a little extra fresh mango on the side and maybe a dollop of coconut yogurt. My niece insists on rainbow sprinkles every time, so I humor her. For birthdays, we stick a candle in the middle and sing (off-key, always). Try it with mint leaves if you’re feeling posh, or just eat straight form the pan — no judgment.
Things I’ve Learned the Hard Way (Pro Tips)
- Don’t rush the freezing — I once tried to serve it after two hours and it was more like mango pudding (still good, but not really cheesecake).
- Line your pan! I know I said you could just grease it, but actually, it comes out so much neater if you line it.
- Use ripe mangoes. Unripe ones look pretty, but taste like, well, disappointment.
FAQ — Questions From Friends and Fellow Bakers
- Can I use canned mango pulp? Sure! It’s not quite the same as fresh, but if you’re in a pinch, go for it. Just watch the sugar since some canned stuff is pretty sweet.
- Is this gluten-free? Only if your biscuits are. I’ve used gluten-free digestives from Minimalist Baker — worked a treat.
- Can I make this nut-free? Honestly, I haven’t found a perfect sub for cashews, but I’ve seen folks try silken tofu. Didn’t love the texture, but might be worth a go if you’re allergic.
- What if I don’t have coconut milk? Well, you can try another plant milk with a spoonful of coconut oil for richness. Not totally the same, but close enough when you’ve got a craving.
- How do you make it extra smooth? Blend, blend, then blend some more. If you don’t have a high-speed blender, soak those nuts as long as humanly possible.
- Any good places for more vegan dessert inspo? I love Loving It Vegan for fresh ideas, and the comments section always has a few clever hacks!
Oh, quick digression: if you’ve ever found yourself with too many ripe mangoes and no idea what to do, my favorite hack is to just chop and freeze them for smoothies. Or just eat them leaning over the sink, like I do, letting the juice run down your arms. There’s no shame in that!
So that’s my vegan mango cheesecake — a little messy, totally delicious, and, if you ask me, the best way to use up those golden beauties. If you give it a go, let me know (or just send me a virtual slice, that works too).
Ingredients
- 1 1/2 cups raw cashews (soaked for 4 hours)
- 1 cup mango puree (fresh or frozen)
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 cup medjool dates (pitted)
- 1 cup almonds
- Pinch of salt
Instructions
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1Line the base of a 7-inch springform pan with parchment paper. In a food processor, blend almonds, dates, and a pinch of salt until the mixture sticks together. Press firmly into the bottom of the pan to form the crust.
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2Drain soaked cashews and add them to a blender with coconut cream, maple syrup, melted coconut oil, vanilla extract, and 3/4 cup of mango puree. Blend until completely smooth and creamy.
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3Pour the cashew-mango filling over the prepared crust and smooth the top with a spatula.
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4Refrigerate the cheesecake for at least 4 hours or until set. For a firmer texture, freeze for 1 hour before serving.
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5Before serving, spread the remaining 1/4 cup mango puree on top for a glossy finish. Slice and enjoy chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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