Vegan Mango Cheesecake

This vegan Mango Cheesecake recipe is rich and creamy with all the yummy taste of mangoes, topped with a beautiful display of berries!

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: cheesecake, mango

Prep Time: 20

Setting Time: 4

Total Time: 4 20

Servings: servings

Calories: 320kcal

1 1/2 cups raw cashews soaked for 1 hour (or 1 cup cashews + 1/2 cup macadamia nuts)
1 1/2 cups full fat coconut milk
6 tablespoons maple syrup
2 cups ripe mangoes peeled and chopped
1 teaspoon lemon juice
1 batch coconut cream for whipped cream
1 pint blueberries
6 ounces golden cherries
6 ounces blackberries
1 pound strawberries

Place walnuts, dates, vanilla, and salt in a food processor and process until crumbly.
Press crust mixture in the base of an 8-inch spring form pan and set aside.

Add nuts, coconut milk, maple syrup, lemon juice in a blender and process until smooth and creamy. Add chopped mangoes and process until creamy.
Pour mixture over the crust and cover with plastic wrap. Transfer to a freezer for about 4 hours or until cheesecake is firm.
Remove cheesecake from freezer, allow to thaw for about 10 minutes. Top cheesecake with coconut whipped cream and fruits. Keep refrigerated.
Chill one can of coconut milk in the refrigerator overnight. The following day, open the can, discard the liquid, and place the remaining cream in a bowl. Add 1 tablespoon maple syrup and 1/2 teaspoon vanilla and almond extract. Whip until fluffy. Place on top of cheesecake.