There’s something undeniably magical about mango season. When the golden fruits start appearing at local markets, it signals the arrival of warm breezes, longer days, and gatherings that last long into the evening. Growing up, my family would celebrate summer with fresh mango desserts—bright, juicy, and bursting with tropical sweetness. One of our most beloved traditions was preparing a chilled cheesecake infused with mango purée and topped with slices of ripe fruit. The dessert wasn’t just a treat; it was a joyful tradition, often made for birthdays, garden dinners, or just because the fruit was too good to resist.

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This Vegan Mango Cheesecake brings back all those sunlit memories in a compassionate, dairy-free way. With no baking required, it’s a cool, creamy dessert layered with a crunchy cookie crust, velvety mango-laced filling, and a gleaming mango curd topping. Inspired by Moroccan summer flavors and the growing love for plant-based living, this recipe is both nostalgic and fresh—a celebration of seasonal abundance and modern mindfulness.

Whether you’re looking to impress guests or simply treat yourself, this no-bake vegan mango cheesecake is sure to become a new favorite in your dessert rotation.

Why You’ll Love This Recipe

No Oven Needed – Keeps your kitchen cool while delivering a luxurious dessert.
Tropical Bliss – Real mangoes offer natural sweetness and bright flavor.
Smooth and Creamy – Cashews and vegan cream cheese combine for a flawless texture.
Vegan-Friendly – Egg-free, dairy-free, and easily gluten-free adaptable.
Stunning Presentation – A beautiful dessert for holidays, brunches, or birthdays.

INGREDIENTS YOU’LL NEED:

For the Mango Curd:

480g (2 cups) mango pulp
100g (½ cup) granulated sugar
30g (3 tablespoons) cornstarch
2 tablespoons fresh lime juice
60g vegan butter, cold and cubed

For the Crust:

200g vegan cookies (like digestives or graham-style)
80g vegan butter, melted
¼ teaspoon sea salt
½ teaspoon ground ginger (optional)

For the Filling:

200g cashews, soaked
500g vegan cream cheese
120g vegan Greek-style yogurt
1 teaspoon vanilla extract
1 teaspoon lime zest (optional)
300g mango curd (from above)

For Decoration:

1 ripe mango, diced or sliced
Fresh mint leaves (optional)

HOW TO MAKE VEGAN MANGO CHEESECAKE:

A Step-by-Step Guide from My Summer Kitchen

1. Make the Mango Curd
In a saucepan, whisk together mango pulp, sugar, cornstarch, and lime juice. Bring to a gentle simmer over medium heat, stirring constantly until thickened. Remove from heat and stir in the cold vegan butter. Let cool completely, then chill in the fridge. This luscious mango curd brings tropical sunshine to every bite.

2. Prepare the Cookie Crust
Crush your vegan cookies in a food processor until fine. Mix in melted butter, sea salt, and ground ginger. Press the crumb mixture firmly into the base of a lined springform pan. Freeze for 20–30 minutes to firm it up. This base adds a delightful crunch to balance the creamy filling.

3. Create the Filling
Drain the soaked cashews and blend them with vegan cream cheese, yogurt, vanilla, lime zest, and a generous helping of mango curd. Blend until the mixture is completely smooth—like a thick mango mousse. Pour the filling over the crust and smooth the top.

4. Chill to Set
Refrigerate the assembled cheesecake for at least 8 hours or overnight. The longer it sets, the better the texture.

5. Finish with Mango Topping
Gently warm the remaining mango curd until it loosens up. Pour it over the firmed cheesecake and spread evenly. Chill for another hour to set the topping beautifully.

6. Garnish and Serve
Top with freshly diced mango and a few mint leaves. Slice and serve this cool, creamy delight. It’s best enjoyed chilled on a hot afternoon or after a cozy dinner.

HELPFUL TIPS:

Quick-Soak Cashews: Soak in boiling water for 30 minutes if you’re short on time.
Make-Ahead Friendly: The mango curd can be prepared 2–3 days in advance.
Mango Options: If fresh mangoes aren’t available, canned mango pulp works well—just ensure it’s pure mango without additives.
Decorating Tip: Fan mango slices on top for a dramatic presentation, or go rustic with casual chunks.

DETAILS:

Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 9 hours 35 minutes (includes chill time)
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: Vegan, Moroccan-Inspired
Diet: Vegan

NOTES:

Nut-Free Option: Substitute sunflower seeds for cashews, though flavor will slightly differ.
Crust Variations: Oat cookies, ginger snaps, or gluten-free cookies work beautifully.
Flavor Boost: A dash of cardamom or cinnamon in the crust adds a cozy twist.

NUTRITIONAL INFORMATION (Per Serving):

Calories: 759
Carbohydrates: 55g
Protein: 9g
Fat: 56g
Saturated Fat: 21g
Fiber: 3g
Sugar: 27g

FREQUENTLY ASKED QUESTIONS:

Can I freeze this cheesecake?
Yes. Slice it first, freeze individually, and thaw in the fridge before serving.

Can I make this gluten-free?
Absolutely. Just use gluten-free cookies for the crust.

What if I don’t have Greek-style vegan yogurt?
You can use any thick vegan yogurt or even coconut cream for a tropical spin.

Can I skip the mango curd topping?
Yes, but it adds a glossy finish and deeper mango flavor. Highly recommended!

STORAGE INSTRUCTIONS:

Store in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze slices and wrap them tightly. Defrost overnight in the fridge for best texture.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

CONCLUSION:

There’s a reason this vegan mango cheesecake has become a go-to in my summer recipe lineup. It’s luscious, vibrant, and effortlessly impressive—proof that plant-based desserts can be both comforting and show-stopping. Whether you’re serving it at a celebration or enjoying a slice on your porch, this no-bake cheesecake brings sunshine to every spoonful. Once you make it, you’ll understand why it’s a seasonal staple worth sharing again and again.