Refreshing vegan mango cheesecake: a summer treat with a crunchy biscuit base

Refreshing vegan mango cheesecake: a summer treat with a crunchy biscuit base

Embrace the flavors of summer with this delicious vegan mango cheesecake. This baked cheesecake is perfectly creamy and moist, made with a crunchy biscuit base and topped with luscious mango whipped cream and fresh mango slices. It's the perfect treat for spring and summer, offering a dairy- and egg-free option that doesn't compromise on taste or texture.


Why you'll love it: This cheesecake combines the tropical sweetness of mango with the richness of vegan cream cheese, all on a buttered biscuit crust. It is a dessert that is not only pleasing to the palate but also friendly for those following a vegan diet.

Perfect occasion: This mango cheesecake is perfect for celebrations, gatherings or as a special dessert on warm summer evenings. It's a fantastic way to impress your guests at a picnic or potluck with its vibrant appearance and exquisite taste.

Decorating Tips: replaces the word nice with empty make this cheesecake even more appetizing, garnish it with thin slices of fresh mango arranged in a pretty pattern on top. You can also add a few mint leaves for a touch of color and freshness. For a festive touch, sprinkle toasted coconut flakes over the whipped cream.

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For the biscuit base:

  • 120 g finely crushed digestive biscuits or graham crackers
  • 80g melted vegan butter

Mango cheesecake layer:

  • 480g vegan cream cheese, softened
  • 60 ml vegan yogurt or vegan sour cream
  • 200 ml unsweetened, non-dairy whipped cream
  • 200 ml mango puree, plus 2 tablespoons of marbling
  • 100g caster sugar
  • 16g cornstarch
  • 24 g all-purpose flour
  • 2 teaspoons of vanilla extract


  1. Prepare the biscuit base:
    • Preheat the oven to 325°F (155°C).
    • Mix the crushed cookies with the melted butter until they resemble wet sand. Press into an 8-inch springform pan, creating an even layer on the base and lightly up the sides. Bake for 10 minutes then let cool.
  2. Prepare the cheesecake filling:
    • In a large bowl, combine cream cheese, yogurt, whipped cream, mango puree, sugar, vanilla, flour and cornstarch. Use an electric whisk on medium speed to mix until smooth.
    • Pour the filling onto the cooled biscuit base. Cover the outside of the pan with foil to the edge to prevent water from seeping through.
  3. Cook in a bain-marie:
    • Place the springform pan in a larger baking dish. Fill the outer dish with hot water halfway up the sides of the springform pan, or place a pan of water on the bottom rack of the oven to create steam.
    • Bake for 25-30 minutes until the edges are set and the center is slightly jiggly.
    • Turn off the oven and leave the cheesecake inside for an hour with the door open, then let it cool to room temperature. Chill in the refrigerator for 5 to 6 hours.
  4. Decorate and serve:
    • Remove the cheesecake from the springform pan. Garnish with mango whipped cream and place slices of fresh mango on top.

Enjoy this vibrant vegan mango cheesecake, a perfect combination of tropical flavors and creamy texture, sure to be a hit at any summer get-together!

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