Gretchen's Vegan Bakery

Vegan Mango Cheesecake

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Yes another cheesecake! I know! I know! I am obsessed!

Vegan Mango Cheesecake is the star with fresh mango topping

My famous Vegan Cheesecake recipe just won’t quit and if you have not tried it yet today is the day!

 

Mango Cheesecake

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Notes for Success:

Some people wonder why I use regular cake pans for my cheesecake recipes instead of the Springform pan

Click here for an explanation as to why I do not prefer springform pans

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a kitchen scale is going to give you the best results.

Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand

Lactic acid is a great ingredient to give vegan cheesecakes that authentic tang!
If you do not have it you can use apple cider vinegar in the same amount

WATCH THE VIDEO FOR HOW TO MAKE THIS MANGO CHEESECAKE!

Vegan Mango Cheesecake

Yield: Serves 10 people

Vegan Mango Cheesecake

Mango Cheesecake
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

For the Crust:

  • Graham Cracker Crumbs 1½ cups *approx 10 sheets crackers
  • Granulated Sugar ¼ cup (56g)
  • Melted Vegan Butter 4 Tablespoons (56g)

For the Cheesecake Batter

  • Vegan Cream Cheese 12ounce (340g) *see notes
  • Firm Tofu 4 ounces (113g) *or more vegan cream cheese
  • Vegan Butter melted 2 tablespoons (28g)
  • Granulated Sugar 1 cup (200g)
  • Cornstarch 4 Tablespoons (32g)
  • All Purpose Flour 3 Tablespoons (24g)
  • Plant Milk 6fl oz (177ml)
  • Vegan Lactic Acid or apple cider vinegar 1 teaspoon *see notes
  • Vanilla Extract 2 teaspoons (10ml)

For the Mango Topping:

  • 2 Large Mango small diced (approx 2 cups)
  • Water ½ cup (118ml)
  • Granulated Sugar ¼ cup (50g)
  • Cornstarch 2 tablespoons (16g)

Instructions

  1. Preheat the oven to 350F and prepare your cake pan with grease & parchment paper lining
  2. Prepare the crust by crushing the graham crackers with the sugar in a food processor and then add the melted vegan butter
  3. Press it into the prepared cake pan and freeze while you prepare the cheesecake batter
  4. Place all cheesecake ingredients into a food processor and process until smooth
  5. Pour batter into prepared pan and bake in a water bath in the preheated 350°F oven for 1 hour, Then turn the oven off and leave the cheesecake inside for another hour to cool slowly
  6. Remove from the oven and refrigerate overnight before unmolding
  7. In the meantime you can make the Mango Topping by combining the sugar with the cornstarch and add the water in the medium sauce pot over medium to high heat whisking as it comes to a boil ~ let boil rapidly for 10 seconds
  8. Then remove from the heat and add the diced mangoes, stir to coat well.
  9. Transfer to a bowl to cool completely then refrigerate overnight and top the cheesecake with it in the morning.

Notes

Cheesecake must be kept refrigerated at all times and will stay fresh for up to 5 days.
The topping will tend to make the cheesecake underneath slightly soggy after day 3 though
I do not freeze vegan cheesecakes as they will change texture and separate

© Gretchen

 

 

Reader Interactions

Comments

  2. Maria

    Gretchen,

    Can you please email me your mango mousse cake recipe? I ate it today. It was extremely delicious. Can’t get in in Pinterest or google. Something is wrong with the website. Thanks!!

    • Gretchen

      HI Maria, having some techinical errors with the site, and it seemed to happen while I was in Florida visiting my mom ( I just got back today) looking into it now thanks!

  3. Nicholas

    How drastically does the taste change using apple cider vs lactic acid? As much as I’d love to have it to play with it(vegan mozz especially), it’s pretty pricey.

    • Gretchen

      Did you use the water bath? Sometimes if my water evaporated before it was done baking it will souffle slightly on the sides and do the same thing. Its also possible the oven temp was a bit too high causing it to bake faster on the top and edges. You can honestly go at 335°F (but I was told I was confusing many people with that temperature since many ovens don’t do specific temps like that?)

  5. Terri Chrisman

    Gretchen,
    I made this and used ginger snaps for the base and strawberries for the top and it was THE BEST cheesecake I have EVER eaten. I have had cashew cheesecakes and they are too heavy. This was light and creamy and SOOOOOOO YUMMY. The peeps I made it for had no clue it was vegan and loved it. This one truly is guilt free. 8 portions and only 1 tub of tofutti cream cheese. Adding the tofu really lightens it up. Thanks so much for a fail safe recipe.

  6. Ank

    Hi Gretchen,
    Is there any substitute for sour cream in this recipe? Will vegan Greek yogurt works?thanks

    • Gretchen

      yes it will work! Or you can just use more vegan cream cheese for a slightly more firm cheesecake, the sour cream addition makes it super creamy!

  7. Vanesa Valdivia

    Hi Gretchen, is there a reason as to why you add sour cream to this recipe but not the other cheesecake recipes like the white chocolate cheesecake?

  8. Rebecca

    So excited to try this! Just wondering if you have tried it with a gluten free flour instead of the wheat flour? Just for the cheesecake mix itself. Will find appropriate gf biscuits for the crust 🙂

    • Gretchen

      Hi! You can add a GF flour instead! I just add some flour to help absorb some of the excess liquid without adding in more constarch which could tend to make it too stiff

  9. Lynda C Rudesill

    Gretchen, the link on why you prefer cake pans does not work. Can you please elaborate on why you prefer cake pans? I only have a springform pan.

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