Delicious Vegan Mango Cheesecake That’s No-Bake and Easy

Experience the vibrant flavor of this Vegan Mango Cheesecake, a no-bake dessert that’s easy to make and perfect for impressing your guests.

Print Recipe Pin Recipe

Prep Time 30

Chilling Time 8

Total Time 8 30

Servings: 8 slices

Course: Desserts

Cuisine: Vegan

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

For the No-Bake Crust

200 g Vegan Cookies Choose digestive biscuits or any vegan-friendly option
80 g Unsalted Vegan Butter Use block-style for best binding
0.25 tsp Sea Salt Enhances flavors
0.5 tsp Ground Ginger Optional

For the Creamy Filling

200 g Cashews Soaked for 4 hours
500 g Vegan Cream Cheese Crucial for creamy texture
120 g Vegan Greek-style Yogurt Adds slight tang
1 tsp Vanilla Extract Adds depth
1 tsp Lime Zest Optional

For the Mango Topping

1 serving Vegan Mango Curd Can be prepared in advance
1 whole Fresh Mango For decoration

Equipment

Food processor
Blender
7.5 to 8-inch Springform Pan

Method

Step‑by‑Step Instructions

Prepare the mango curd and let it cool before refrigerating.
Soak the cashews in water for about 4 hours, then rinse and drain.
Line the springform pan with parchment paper.
Blend together the crust ingredients and press into the springform pan. Refrigerate for at least 30 minutes.
Blend together the filling ingredients until smooth and creamy.
Pour the filling over the chilled crust and refrigerate for at least 8 hours or overnight.
Warm the mango curd gently and pour it over the cheesecake.
Decorate with fresh mango chunks and remove from pan.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 35gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 100mgPotassium: 180mgFiber: 3gSugar: 12gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 8mg

Notes

Allow ample time for chilling; refrigerating overnight is best for flavor enhancement.

Tried this recipe?

Let us know how it was!