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Tropical Mango Cheesecake Recipe

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4.1 from 83 reviews

This Tropical Mango Cheesecake is a luscious vegan dessert featuring a gluten-free cookie crust and a creamy mango-infused cheesecake filling made with vegan cream cheese and coconut cream. It's subtly sweetened and brightened with citrus juice, perfect for a refreshing tropical treat that’s dairy-free and refined sugar-free adaptable.

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
  • 200 g mango flesh (from 2 large mangoes)
  • ¾ cup (75g) granulated sugar or sweetener, to taste
  • ¼ cup (60g) lemon or lime juice
  • ⅓ cup (35g) cornstarch / corn flour
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)

To Decorate (optional)

  • Whipped dairy free cream
  • Passionfruit puree
  • Extra fruit as desired

Instructions

  1. Prepare the crust: In a mixing bowl, crush the cookies into fine crumbs. Add melted vegan butter, margarine, or coconut oil and mix until all crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the base of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
  2. Make the mango filling: In a blender or food processor, combine vegan cream cheese, thick scoopable coconut cream, fresh mango flesh, granulated sugar or sweetener, lemon or lime juice, cornstarch, vanilla extract, and a pinch of salt if using. Blend until the mixture is completely smooth and creamy.
  3. Bake the cheesecake: Pour the mango cream cheese mixture over the prepared cookie crust in the springform pan. Smooth the top. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes until the cheesecake is set around the edges but slightly wobbly in the center.
  4. Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and chill.
  5. Decorate and serve: Before serving, decorate with whipped dairy-free cream, passionfruit puree, and extra fresh fruit as desired for an elegant tropical presentation.

Notes

  • Use thick canned coconut cream, not coconut milk, for the best creamy texture.
  • The choice of cookies for the crust can be gluten-free and/or refined sugar-free to accommodate dietary needs.
  • Adjust sweetness with granulated sugar or alternative sweeteners according to taste.
  • For a firmer cheesecake, ensure the cornstarch is well incorporated and do not over-bake.
  • This recipe is best made a day in advance to allow the flavors to meld and the cheesecake to fully set.

Find it online: https://recipethrive.com/tropical-mango-cheesecake-recipe/