Vegan Lemon Mango Cheesecake

Why You’ll Love This Recipe

If you’re craving a dessert that’s both decadent and light, this Vegan Lemon Mango Cheesecake is the answer. The smooth and tangy lemon filling pairs perfectly with the vibrant, sweet mango topping, creating a dessert that’s bursting with tropical flavors. This cheesecake is not only vegan but also free from refined sugars, making it a healthier yet indulgent option for any occasion. It’s no-bake, which means less time in the kitchen and more time to enjoy the refreshing, creamy treat!

Ingredients

For the crust:

• 1 1/2 cups raw cashews (or almonds)

• 1/2 cup pitted dates

• 2 tablespoons coconut oil, melted

• 1/4 teaspoon salt

For the filling:

• 1 1/2 cups cashews (soaked in water for at least 4 hours or overnight, then drained)

• 1/4 cup coconut milk (or other plant-based milk)

• 1/4 cup maple syrup or agave nectar

• 1/4 cup fresh lemon juice

• 1 teaspoon lemon zest

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon turmeric (for color, optional)

• Pinch of salt

For the mango topping:

• 1 large ripe mango, peeled and chopped

• 1-2 tablespoons maple syrup or agave nectar (optional, depending on the sweetness of the mango)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a food processor, pulse the cashews (or almonds) until finely ground. Add the dates, melted coconut oil, and salt. Process until the mixture sticks together when pressed. Press the mixture evenly into the base of a springform pan or a tart pan. Set it in the freezer to firm up while you prepare the filling.

2. Make the filling: In a blender or food processor, combine the soaked and drained cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla extract, turmeric (if using), and a pinch of salt. Blend until smooth and creamy. If the mixture is too thick, add a bit more coconut milk until it reaches a creamy, pourable consistency.

3. Assemble the cheesecake: Pour the lemon filling over the prepared crust, smoothing the top with a spatula. Place the cheesecake in the freezer for at least 4 hours, or until it is firm and set.

4. Prepare the mango topping: While the cheesecake is setting, blend the chopped mango with maple syrup (if using) until smooth. You can also leave it slightly chunky for added texture.

5. Top the cheesecake: Once the cheesecake has set, remove it from the freezer. Spread the mango puree over the top of the lemon filling, or drizzle it in a decorative pattern. You can also top the cheesecake with extra mango chunks for added texture and visual appeal.

6. Serve: Allow the cheesecake to thaw for about 15 minutes at room temperature before serving. Slice and enjoy!

Servings and Timing

This Vegan Lemon Mango Cheesecake serves about 8-10 people. The prep time is around 15-20 minutes, with a chill time of about 4 hours for the cheesecake to fully set. Plan ahead, as this is a no-bake recipe that requires some freezing time to achieve the perfect texture.

Variations

• Berry topping: Instead of mango, top the cheesecake with a blend of fresh berries like strawberries, raspberries, or blueberries for a different fruity twist.

• Crust alternatives: If you prefer a gluten-free crust, try using crushed gluten-free cookies or oats in place of the nuts.

• Add spices: Enhance the filling with a pinch of ginger, cinnamon, or cardamom to give it a warm, spiced note that pairs beautifully with the citrus and mango.

• Chocolate drizzle: Add a little chocolate drizzle over the mango topping for a decadent finishing touch.

Storage/Reheating

Store any leftover cheesecake in an airtight container in the freezer for up to 2-3 weeks. It’s best enjoyed frozen or slightly thawed for a creamy texture. If you’re storing individual slices, wrap them in plastic wrap before placing them in the container to maintain freshness. For optimal flavor and texture, let the cheesecake thaw in the fridge for about 30 minutes before serving.

FAQs

Can I use another nut instead of cashews for the filling?

Yes, you can substitute cashews with soaked almonds or macadamia nuts. However, the texture and flavor may vary slightly, with cashews providing the creamiest texture.

Can I use a store-bought crust for this cheesecake?

Absolutely! A store-bought graham cracker crust (or any vegan and gluten-free crust) can be used to save time. Just make sure to adjust the quantity of filling to fit the crust size.

Can I make this cheesecake without coconut milk?

Yes, you can use any plant-based milk like almond milk, oat milk, or soy milk. Coconut milk adds a rich flavor and creaminess, but the cheesecake will still be delicious with other options.

How do I know when the cheesecake is set?

The cheesecake should be firm to the touch and not jiggly when it’s properly set. If it’s too soft, return it to the freezer for a bit longer.

Can I add a different fruit on top?

Yes! You can use other tropical fruits like passion fruit, papaya, or even kiwi to top the cheesecake and add a unique twist.

Is this cheesecake gluten-free?

Yes, this cheesecake is completely gluten-free, as it uses a nut-based crust and no gluten-containing ingredients in the filling.

Can I use frozen mango for the topping?

Yes, frozen mango works well. Just thaw it completely before blending to get the right consistency for the topping.

How long can I store this cheesecake in the freezer?

The cheesecake can be stored in the freezer for up to 2-3 weeks. Be sure to keep it in an airtight container to preserve freshness.

Can I serve this cheesecake immediately after making it?

It’s best to let the cheesecake chill for at least 4 hours before serving so that it firms up properly. For a quicker treat, you can allow it to soften slightly at room temperature for a more creamy texture.

Is this recipe refined sugar-free?

Yes, this cheesecake is sweetened with maple syrup or agave nectar, making it refined sugar-free.

Conclusion

This Vegan Lemon Mango Cheesecake is the perfect dessert for anyone craving a creamy, fruity, and refreshing treat. The combination of tangy lemon and sweet mango makes it a tropical delight, while the smooth and rich filling ensures that every bite is heavenly. With its simple ingredients and no-bake preparation, this cheesecake is an easy yet impressive dessert that everyone will love. Whether you’re serving it for a special occasion or just as a sweet treat, it’s sure to be a hit with both vegans and non-vegans alike!