Vegan Mango Cheesecake – Creamy, Tropical, and Dairy-Free

Vegan Mango Cheesecake is a luscious, tropical dessert that’s smooth, creamy, and completely plant-based. Made with a crunchy nutty crust and a rich mango-infused filling, this cheesecake is perfect for summer gatherings, dinner parties, or whenever you’re craving a refreshing, dairy-free treat. It’s elegant enough to impress guests yet simple enough to prepare at home.

Why You’ll Love This Recipe

Bright & Tropical – Sweet, juicy mango adds a sunny flavor to every bite.
100% Plant-Based – No dairy or eggs, yet creamy and satisfying.
No-Bake Simplicity – Sets in the fridge for easy prep.
Light but Indulgent – Silky texture without feeling heavy.

Ingredients

For the Crust:

• 1 cup almonds or cashews
• 1 cup pitted Medjool dates
• ½ cup shredded coconut (optional)
• Pinch of salt

For the Filling:

• 2 cups raw cashews (soaked in water for at least 4 hours, then drained)
• 1 cup diced ripe mango (plus extra slices for topping)
• ½ cup coconut cream (thick part from canned coconut milk)
• ¼ cup maple syrup or agave nectar
• 3 tbsp melted coconut oil
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the Crust
   In a food processor, pulse nuts, dates, coconut, and salt until the mixture holds together when pressed. Press evenly into the base of an 8-inch springform pan. Chill while preparing the filling.
2. Prepare the Filling
   Blend soaked cashews, mango, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla until completely smooth and creamy.
3. Assemble the Cheesecake
   Pour the mango filling over the chilled crust, smoothing the top with a spatula.
4. Chill Until Set
   Cover and refrigerate for at least 4–6 hours, or until firm. For faster results, freeze for 1–2 hours, then transfer to the fridge before serving.
5. Serve
   Garnish with fresh mango slices or shredded coconut before slicing and serving.

Nutritional Information

Calories: ~320
Protein: 6g
Fat: 22g
Carbohydrates: 28g
Sugar: 18g
Fiber: 3g

Tips for Success

• Soak the Cashews – Soaking ensures a silky-smooth filling.
• Use Ripe Mango – The sweeter and juicier the mango, the better the flavor.
• Chill Thoroughly – Give the cheesecake enough time to firm up before slicing.

Why This Recipe Works

The combination of a nutty, date-based crust and a silky mango-cashew filling creates a cheesecake that’s both rich and refreshing. Using natural sweeteners and coconut cream keeps the dessert light while delivering incredible flavor and texture — all without dairy or baking.

Vegan Mango Cheesecake is a show-stopping dessert that’s creamy, fruity, and satisfying without any animal products. Easy to prepare and bursting with tropical flavor, it’s the perfect plant-based treat for any occasion.