Inspired living

Vegan Baked Mango Cheesecake Recipe

Vegan Baked Mango Cheesecake Recipe

Credit: Christie Connelly

The texture of this is a little firmer than a dairy-based cheesecake, but the jelly-like topping is beautiful. It’s absolutely jam-packed with nutritious ingredients so you can enjoy your dessert without the guilt.

Serves: 4



  • Crust
  • 100g almonds
  • 50g rolled oats
  • 30g shredded coconut
  • 8 medjool dates
  • 2 tbsp coconut oil, melted if firm

  • Filling
  • 300g vegan cream cheese
  • 125g silken tofu
  • 1 tsp pure vanilla extract
  • 125mL melted coconut oil
  • 125mL coconut milk
  • 2 tbsp maple syrup
  • 1 tsp guar gum

  • Topping
  • 2 tbsp chia seeds
  • 125mL coconut milk
  • 300g mango (whole weight), peeled, deseeded & flesh roughly chopped
  1. Heat oven to 200°C and grease and line 22cm round cake tin with non-stick baking paper. Set aside.
  2. To prepare crust, place almonds, oats and coconut in bowl of food processor and blitz until very finely chopped. Then add dates and coconut oil and pulse until it forms a sticky dough. Press evenly into base of cake tin using fingertips. Bake in oven for 10 mins, then set aside. Turn oven temperature down to 170°C.
  3. Now make the filling. Wash out food processor and add cream cheese, silken tofu, vanilla, coconut oil, coconut milk and maple syrup. Process for 1 min until silky smooth. With the motor still running, sprinkle in guar gum and process for 30 secs more until mixture thickens.
  4. Pour over crust and tap cake tin on the bench a few times to settle mixture and smooth top. Before you put it in the oven, place a small roasting tray or oven-proof dish half-filled with water on bottom shelf of oven. This will create extra moisture while it cooks. Place cheesecake on middle shelf and bake for 40 mins until firm with a slight wobble in the centre. Place cake in fridge for 1 hour.
  5. Meanwhile, make topping. Soak chia seeds in bowl with 4 tablespoons of water for 10 mins until a thick gel. Add to (clean) food processor along with coconut milk and mango. Process until combined.
  6. Remove cheesecake from fridge and pour over mango topping; it should be very thick. Smooth with a knife and place back in fridge to chill for 3 more hours or overnight. Slice and serve when thoroughly chilled.


Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.