Vegan No-Bake Mango Curd Cheesecake
A creamy vegan cheesecake with a buttery biscuit base, smooth mango filling and glossy mango curd topping.
Watch this recipe in the video
Prep 35 min · Chilling time Overnight · Total 8 h 35 min · Serves 8-10 slices
You’ll need
A 20 cm (8-inch) springform tin lined with baking paper, or a cake ring placed directly on a serving plate (no baking paper needed).
Ingredients for the mango curd
480 g mango purée (approx. 2–3 medium-sized mangoes)
100 g sugar
24 g cornflour
2 tbsp lemon or lime juice
28 g cold vegan butter, cut into small pieces
Ingredients for the biscuit base
200 g vegan biscuits
78 g vegan butter, melted
Ingredients for the cheesecake filling
200 g raw cashews, soaked and drained
500 g vegan cream cheese
120 g vegan Greek-style yoghurt
1 cup prepared mango curd
1 tsp vanilla extract or pure vanilla
Ingredients for the topping
Remaining mango curd
Fresh mango and mint, for decoration (optional)
Instructions
1. Make the mango curd
Purée the mango and place it in a saucepan with the sugar.
In a small bowl, mix the cornflour with the lemon or lime juice until smooth.
Heat the mango mixture, stirring occasionally. Do not bring it to a boil yet.
Stir in the cornflour mixture, then bring everything to a boil, stirring continuously, until the curd thickens.
Remove from the heat and stir in the cold vegan butter until the curd is smooth and glossy.
Set aside and allow to cool completely.
2. Prepare the biscuit base
Crush the biscuits into fine crumbs.
Add the melted vegan butter and mix well.
Press the mixture firmly into the base of your springform tin or cake ring.
Place in the fridge while you prepare the filling.
3. Make the cheesecake filling
Soak the cashews overnight, or soak them in hot water for at least 30 minutes. Drain well.
Blend the cashews with the vegan cream cheese, vegan Greek-style yoghurt, vanilla and 1 cup of the cooled mango curd until completely smooth.
Spread the filling evenly over the biscuit base.
Refrigerate overnight, or until fully set.
4. Add the topping
Once the cheesecake has set, spread some of the remaining mango curd over the top.
If using a smaller cake ring, you may prefer to spread only half of the remaining curd over the cheesecake and serve the rest alongside it.
Optionally, decorate with fresh mango and mint.
Keep refrigerated until ready to serve.
