Can I make this cheesecake vegan?

Yes, absolutely. Use vegan cream cheese, a flax egg substitute (1 tbsp ground flax + 3 tbsp water per egg), and plant-based butter for the crust. Swap regular sugar for a vegan-friendly version. If you're doing no-bake, use coconut cream for richness.

How to make no-bake mango cheesecake?

Make the same crust but set it in the fridge. For the filling, blend cream cheese, mango puree, sugar, and whipped cream. Stir in melted gelatin (or agar agar for vegan). Pour into the crust and refrigerate for 6–8 hours.

How to make vegan mango cheesecake?

Use vegan cream cheese, coconut cream, maple syrup, and mango puree. For thickening, use agar agar or cornstarch. The base can be made from dates and almonds or crushed vegan cookies.

How do I store mango cheesecake and for how long?

Wrap your cheesecake tightly in plastic wrap or an airtight container. Store in the fridge for up to 5 days or freeze slices for up to 2 months . Thaw overnight in the refrigerator before serving.

Can I make this without a springform pan?

Yes, but it will be trickier to remove cleanly. Use a deep cake pan lined with parchment paper for easier lifting. Just be careful when unmolding to avoid breaking the crust.

My no-bake cheesecake didn’t set. What went wrong?

Most likely issues: not enough chilling time, not using a stabilizer like gelatin or agar agar, or too much liquid from mango puree. Always chill for at least 6–8 hours, and follow ratios carefully. For a firm yet creamy texture, take a cue from this loaded brownie cheesecake cup recipe it balances filling structure with richness beautifully.

Mango Cheesecake Recipe – Ultimate 2-in-1 Dessert Guide You’ll Love

Name: Mango Cheesecake Recipe – Ultimate Guide for Baked or No-Bake
Prep time: 20 min
Cook time: 50 min
Total time: 4 h
Yield: 1 cheesecake (8 servings)
Cuisine: American
Ingredients: 14–16 Graham crackers or any plain cookies of your choice; 50 grams unsalted butter, melted; 400 grams cream cheese at room temperature; 2 tablespoons corn starch; ½ cup sugar; pinch sea salt or kosher salt; 2 mangoes (peeled and chopped) or 1 cup mango pulp; 2 eggs at room temperature; pinch cardamom powder (optional)

The Ultimate Mango Cheesecake Recipe

Print Recipe

Velvety, tropical mango cheesecake with a creamy texture and two preparation options: baked or no-bake. A refreshing twist on the classic.

Author: Lina
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 4 hours including chill
Yield: 1 cheesecake (8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

14–16 Graham crackers or any plain cookies of your choice

50 grams unsalted butter, melted

400 grams cream cheese at room temperature

2 tablespoons corn starch

½ cup sugar

pinch sea salt or kosher salt

2 mangoes (peeled and chopped) or 1 cup mango pulp

2 eggs at room temperature

pinch cardamom powder (optional)

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Instructions

1. Preheat oven to 350°F (180°C). Crush cookies into fine crumbs.

2. Mix crumbs with melted butter until sandy. Press into a springform pan base.

3. Bake crust for 10 minutes or freeze for 20 minutes. Let cool.

4. Blend mangoes into a smooth puree.

5. Mix corn starch, sugar, salt, and cardamom in a bowl.

6. Beat cream cheese until smooth. Add mango mix and blend on low.

7. Add eggs one at a time, mixing gently after each.

8. Pour filling into crust and tap to release air bubbles.

9. Wrap pan in foil and place in water bath.

10. Bake for 45–55 minutes. Let cool in oven for 1 hour.

11. Refrigerate for 3+ hours before serving. Garnish with mango slices.

Notes

Use fresh Ataulfo or Kent mangoes for best flavor.

Do not overmix once eggs are added.

Always bring cream cheese to room temperature before using.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Find it online: https://voxrecipes.com/the-ultimate-mango-cheesecake-recipe/