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Vegan Mango Cheesecake Recipe

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This Vegan Mango Cheesecake is a creamy, dairy-free dessert featuring a crunchy cookie crust, smooth mango-flavored vegan cream cheese filling, and a fresh mango puree topping. Baked in a water bath for the perfect silky texture, it’s a refreshing and delightful treat suitable for vegans and those seeking a plant-based, tropical dessert.

Ingredients

Crust

  • 1 cup (100g) plain sweet cookies (gluten free and/or refined sugar free if needed)
  • 1/3 cup (75g) melted vegan butter, margarine, or coconut oil

Cheesecake Filling

  • ~2 cups (480g) vegan cream cheese, room temperature (2 x regular tubs)
  • 1 cup (240g) thick scoopable canned coconut cream
  • 200 g mango flesh (about 2 large mangoes)
  • 3/4 cup (75g) granulated sugar or sweetener to taste
  • 1/4 cup (60g) lemon or lime juice
  • 1/3 cup (35g) cornstarch/corn flour
  • 1 teaspoon vanilla bean paste (optional)
  • Pinch of salt (optional)

Topping and Decoration

  • Whipped dairy free cream
  • Passionfruit puree
  • Extra fruit as desired

Instructions

  1. Preheat Oven: Preheat your oven to 160°C (320°F) to prepare for baking the cheesecake.
  2. Prepare Cake Tin: Line or grease an 8-inch (20 cm) spring-form or loose-bottom cake tin. Wrap the bottom and sides with foil or place the cake tin in a slightly larger enclosed tin to prevent water from seeping in during the water bath.
  3. Make Cookie Crust: Place the cookies in a food processor and pulse until fine crumbs form. Add the melted vegan butter and pulse again until well combined. Firmly press this mixture into the bottom of the prepared cake tin to form an even crust layer.
  4. Prepare Mango Puree: Put fresh or frozen mango flesh into a food processor or blender and blend until smooth. Remove half of this mango puree and set it aside for decorating the topping later.
  5. Make Cheesecake Filling: Add the vegan cream cheese, coconut cream, sugar, lemon or lime juice, cornstarch, vanilla bean paste (if using), and a pinch of salt (if using) to the remaining mango puree in the blender. Blend until the mixture is completely smooth and lump-free.
  6. Assemble Filling: Pour the cheesecake filling over the cookie crust in the cake tin. Gently tap the tin a few times on the kitchen bench to release any large air bubbles and ensure the filling is evenly distributed.
  7. Prepare Water Bath: Place the cake tin inside a large baking tray. Pour 1-2 inches of hot water into the baking tray to create a water bath, which will keep the cheesecake moist and help it bake evenly.
  8. Bake the Cheesecake: Bake in the preheated oven for 50 minutes to 1 hour. The cheesecake is done when the edges are set but the center is still slightly jiggly (about 2 to 3 inches from the center) when gently shaken.
  9. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for at least 1 hour to set slowly. Then, remove it and let it come to room temperature. Cover and refrigerate overnight to fully firm up.
  10. Decorate: Carefully remove the cheesecake from the tin. Spread the reserved mango puree on top and decorate with whipped dairy free cream, passionfruit puree, and any extra fruit as desired.
  11. Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake without toppings can be frozen for up to 1 month.

Notes

  • Use gluten-free or refined sugar-free cookies if you require a gluten-free or lower-sugar version.
  • Thick canned coconut cream works best for a creamy texture in the filling.
  • The sweetener can be adjusted to taste depending on the ripeness of mango and personal preference.
  • Wrapping the cake tin with foil or placing it in a larger tin prevents water from the water bath from leaking in.
  • Do not overbake; the center should remain slightly jiggly for a perfect cheesecake texture.
  • Allowing the cheesecake to set in the fridge overnight improves firmness and flavor melding.

Find it online: https://recipeplenty.com/vegan-mango-cheesecake-recipe/