Baked vegan mango cheesecake with a creamy custard-like filling and classic cookie crust. This recipe is perfect for Summer or when you need to be transported to a tropical island!
This is the BEST vegan mango cheesecake recipe!
Lots of mango cheesecake recipes are just plain cheesecakes topped with mango puree. In contrast, this cheesecake has mango IN the filling and ON top and is bursting with flavor.
Since this is a baked mango cheesecake, it's so much smoother and richer than any no-bake cheesecake. Even my incredibly fussy non-vegan partner and his colleagues enjoyed it!
Unlike other vegan cheesecakes, this recipe has no cashews, coconut oil, agar agar powder and no dates! And it does NOT taste like coconut! If you do prefer a 'healthier' cheesecake, check out my no-bake mango cheesecake bars.
8 ingredients you'll need
Ingredient notes
First, make sure your filling ingredients are at room temperature! This creates a smoother batter and ultimately a silkier vegan mango cheesecake.
I used vegan cream cheese for the most classic cheesecake flavor and texture. If you prefer a cheesecake without cream cheese, check out my other baked vegan cheesecake recipe.
Thick canned coconut cream which can be substituted with firm silken tofu. Make sure you buy coconut cream rather than coconut milk!
Fresh or canned mango puree. If you use fresh mangoes, I'd suggest choosing slightly overripe ones and the most flavorsome variety you can find. If you use canned mango puree, it's often pre-sweetened so you may need to reduce the amount of sugar for the filling.
Corn starch which replaces eggs to set the vegan mango cheesecake. Corn starch gives the cheesecake a custard-like texture compared to cheesecakes which rely on coconut oil, agar or vegan gelatin!
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Making the cookie crust
The 2 ingredient cookie crust for this vegan mango cheesecake is SO EASY to make!
First, crush your cookies in a food processor or blender until it forms fine crumbs. Add your melted butter and pulse until combined.
Scoop the mixture into your cake tin lined with parchment paper. And press it down as firmly as you can.
You don't have to clean your food processor/blender right now as we're using it again.
Making the mango cheesecake filling
If you're using fresh mango, first process/blend your mango until it forms a puree. Some mango varieties are very stringy so you may want to sieve the puree.
If you're using canned mango, you can use it as is!
Add the rest of the ingredients for the cheesecake filling to your processor/blender. Process until it's as smooth as possible and there are NO lumps.
Then scoop the heavenly mixture into your cake tin.
Tips for baking cheesecake
Although it's not 100% necessary, I'd recommend using a water bath to bake this vegan mango cheesecake. It minimizes the chances of cracking and ensures a smoother textured cheesecake.
Simply Recipes shows the difference between cheesecakes baked with and without a water bath... and how easy it is to prepare!
The traditional way to make a water bath is to wrap your cake tin in aluminum foil and place it in a large shallow dish of hot water, shown by Sally's Baking Addiction.
Don't know if you have a suitable shallow dish? Well, most ovens come with a large black baking tray which is *perfect* for water baths! You can:
- Place your large oven tray in the middle of the oven. Preheat your oven.
- Make your cheesecake. Wrap your cake tin in aluminum foil or place it in a slightly larger enclosed pan (pictured).
- When you're ready to bake, place your cheesecake in the middle of the large oven tray.
- Carefully pour boiling water into the tray.
- Close the oven door and bake!
When is the cheesecake ready?
You can turn off the oven when the edges of your baked mango cheesecake look slightly cooked but a ~2-inches (5 cm) circle in the middle is still jiggly.
Leave the cheesecake in the hot/warm oven and slightly open the oven door. Allow the cheesecake to sit in the oven for about 1 hour. In the past, I've left my cheesecake in the cooling oven for a few hours and it's fine!
When your cheesecake is at room temperature, cover the cake pan and chill it in the fridge overnight.
Serving the vegan mango cheesecake
The cheesecake is wonderful topped with a layer of mango puree. However, you can also decorate or serve it with:
- Fresh or canned fruit of choice, such as extra mango, passion fruit, stone fruit, strawberries or blueberries
- Freeze-dried fruit (I used freeze-dried raspberries)
- Whipped dairy free cream
- Coconut flakes
- Dairy free yogurt
Expert Tips and Customizations
Yes, only if you use canned mango puree instead of fresh mango!
For the base, crush the cookies in a bag, add the crumbs to a mixing bowl and combine it with the melted butter.
For the filling, you may use an electric whisk or manual whisk to mix together the ingredients. Just make sure the final batter has NO lumps.
To halve the recipe, I'd recommend baking the mango cheesecake in an 8 or 9-inch loaf tin (or a tin of a similar size) and baking it for only 30 minutes.
More Related Mango Desserts
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Vegan Mango Cheesecake
Ingredients
Cookie Crust
- 1 cup (100g) plain sweet cookies, gluten free and/or refined sugar free if needed
- ⅓ cup (75g) melted vegan butter, margarine or coconut oil
Mango Cheesecake Filling
- ~2 cups (480g) vegan cream cheese, room temperature (2 x regular tubs)
- 1 cup (240g) thick scoopable canned coconut cream, (note 1)
- 200 g mango flesh, (2 large mangoes, note 2)
- ¾ cup (75g) granulated sugar, or sweetener, to taste (note 3)
- ¼ cup (60g) lemon or lime juice
- ⅓ cup (35g) corn starch / corn flour
- 1 teaspoon vanilla extract, optional
- Pinch of salt, optional
To decorate (optional)
- Whipped dairy free cream
- Passionfruit puree, and extra fruit as desired
Instructions
- Preheat the oven to 160°C (320°F).
- Line or grease a spring-form or loose-bottom cake tin. Mine was 8 inches (20 cm). Wrap the bottom and sides of your cake tin with foil. OR place your cake tin in a slightly larger enclosed tin (pictured in the post above).
Make the cookie crust:
- Add the cookies to a food processor and pulse until they form fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom your cake tin.
Make the mango cheesecake filling:
- If using fresh or frozen mango, add to a food processor or blender. Blend until it forms a puree. Remove half of the puree and set aside for the topping.
- Add all the rest of the filling ingredients and blend until there are no more lumps.
- Pour the cheesecake filling into the cake tin. Firmly tap the cheesecake on your kitchen bench a few times to remove any large air bubbles.
Prepare the water bath:
- Place your cheesecake in a large baking tray (you may use the large tray which came with your oven). Fill the tray with 1-2 inches of hot water. See the post for ways to make a water bath!
Bake the mango cheesecake:
- Bake the cheesecake for 50 minutes to 1 hour. The cheesecake is ready when the the edges are set but 2 to 3 inches (5 to 7 cm) of the middle is still jiggly (when you slightly shake the pan).
- Turn off the oven and leave the cheesecake inside with the door closed for at least 1 hour. Remove the cheesecake from the oven and allow it to come to room temperature. Cover the cheesecake and set it aside in the fridge overnight.
Decorating the mango cheesecake:
- Carefully remove the cheesecake from the cake tin.
- Top the cheesecake with the reserved mango puree. Decorate as desired. Serve chilled or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 5 days. The cheesecake without the mango curd and decorations can be stored in the freezer for up to 1 month.
Notes
- The coconut cream can be replaced with firm silken tofu. This tofu often comes in a tub and is halfway in texture between extra silken tofu and firm tofu. Your cheesecake may be a little softer but still delicious!
- This is the equivalent to about 2 cups of mango cut into chunks. You may also use frozen mango (defrosted) or canned mango puree. The latter is often pre-sweetened so reduce the amount of sugar in the filling, to taste.
- If you use a liquid sweetener, your cheesecake will be softer and you will need to bake it for 10 minutes longer.
Nutrition
This recipe was originally published in 2020 as cheesecake bars and updated in 2022 as a cake.
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Would you say there are any ideal cream cheese brands for this recipe?
Hi Jasmine, it depends where you're based but Tofutti and Sheese cream cheese both work well. It just needs to be a brand that doesn't seperate when it's baked. Hope that helps!
Greetings Anthea,
Thank you kindly for this recipe. The only question I have is concerning the cornstarch/corn flour that you have listed in the ingredients. I didn’t think the two were interchangeable. Which of these two ingredients do you normally use? Your response is very appreciated as I would like to prepare this for Thanksgiving.
All the best, Diana
Hi Diana, if you're in the US, it's cornstarch but if you're in the UK or Australia, it's corn flour. I hope that helps!
Do I pour the mango puree directly on top or should I thicken it first with corn starch or agar agar? Thank you!
Hi Denise, yes the mango puree should be poured directly into your food processor. There's no need to thicken the mango in advance for this recipe 🙂
Hi! Should I discard the liquid part and only used the solids of the coconut cream can? Thank you!
I'd recommend using only the solids of canned coconut cream :). Hope that helps!
This is an absolutely incredible recipe! The combination of ingredients is truly magical -> the result resembles a cross between a custard dessert and regular cheesecake, made unique by the addition of mango!
I believe the recipe is also quite versatile. I added a few cashews in the filling, and used a bit less corn flour. I also think its very possible to replace the mango with different fruits! I plan to try berries next time 🙂
This is definitely one of my new favourite desserts <3 I can't wait to try new combinations to make for my family and friends!
So glad you loved this recipe and it worked with your little alterations! And I totally agree - the cheesecake would be wonderful with other fruits too :). I've tried it with papaya and it was lovely. Thanks so so much for your feedback Jamila!
This is by far the best cheesecake I’ve ever made. I made two for my parents who are also vegan and their non vegan friends. They loved it! And were over the moon it wasn’t vegan and couldn’t believe it! It’s sweet and tangy like a mango custard with a soft buttery crust. I have two potlucks coming up before summers end and will be making this cheesecake for both events!!!!!!
Aw that's the nicest feedback, thanks so much! Your description of the cheesecake is seriously making me drool. I love that you're making it again and again too :). Thanks lovely x
Can you freeze this.
I'm not sure if it'll affect the texture but you can give it a try!