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5 from 3 votes
Overhead View of a Slice of Vegan Cheesecake with Mango Lime Topping on a Plate with Teacup
Vegan Cheesecake with Mango Lime Topping
Prep Time
20 mins
Cook Time
1 hr
Soak Time (Cashews)
4 hrs
Total Time
1 hr 20 mins

You'd never guess this luscious vegan cheesecake was dairy-free! Rich, creamy, and topped with a sweet and zippy mango lime topping, this one is about to become your new favorite dessert.

Course: Dessert
Cuisine: American
Servings: 8
Calories: 541 kcal
Author: Alissa
For the Graham Cracker Crust
  • 2 cups vegan graham cracker crumbs*
  • ½ cup melted coconut oil (can substitute vegan butter)
  • ¼ cup organic granulated sugar
For the Cheesecake
  • 1 ½ cups raw cashews, soaked in water 4-8 hours and drained
  • ½ cup full-fat coconut milk
  • 1 cup silken tofu
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
For the Mango Lime Topping
  • 2 cups diced mango (about 2 large mangoes)
  • ¼ cup organic granulated sugar
  • ¼ cup lime juice
  • ¼ cup water
  • 2 teaspoons lime zest
  • ¼ teaspoon salt
To Make the Graham Cracker Crust
  1. Preheat the oven to 400º.

  2. In a medium bowl, stir together the graham cracker crumbs, coconut oil and sugar. 

  3. Press the mixture firmly into the bottom of a inch springform pan (anything between 7 and 9 inches works), working the mixture about an inch up the sides of the pan. 

  4. Bake until lightly browned, about 8-10 minutes.

  5.  Transfer the pan to a cooling rack and allow it to cool while you make the batter.

To Make the Vegan Cheesecake
  1. Lower the oven temperature to 350º.

  2. While crust cools, place the cashews into the bowl of a food processor fitted with an s-blade. Blend to a thick paste, drizzling in a bit of your coconut milk to help it along.

  3. Add the remaining coconut milk to the bowl, along with the tofu, sugar, lemon juice, cornstarch, vanilla, and salt.

  4. Blend until the mixture is completely smooth.

  5. Pour the mixture into the crust.

  6. Bake until the cheesecake is set in the center (about 40 minutes if using a 7-inch pan, 50 minutes if using a 9-inch pan).

  7. When the cheesecake has finished baking, transfer it to a cooling rack and allow it to cool.

To Prepare the Mango Lime Topping
  1. While cheesecake bakes, place the mango, sugar, lime juice, water, zest and salt into a small saucepan and set it over medium heat.

  2. Bring the mixture to a simmer. Lower the heat and allow it to cook, stirring occasionally, until the mango is soft and the liquid has become thick and syrupy.

  3. Remove the pan from heat and allow the mixture to cool. It will continue to thicken up a bit as it does.

To Finish the Cheesecake
  1. Once cheesecake and topping have cooled, spoon the topping over the cheesecake. 

  2. Refrigerate the cheesecake for at least one hour before serving.

Recipe Notes

You can make your own crumbs by crushing graham crackers in a food processor, or sticking them in a sturdy plastic bag and rolling them with a rolling pin. You'll need about 15 or 16 whole crackers.

Nutrition Facts
Vegan Cheesecake with Mango Lime Topping
Amount Per Serving (1 slice (⅛ of cheesecake))
Calories 541 Calories from Fat 290
% Daily Value*
Fat 32.2g50%
Saturated Fat 17.5g88%
Sodium 570mg24%
Potassium 333mg10%
Carbohydrates 60.6g20%
Fiber 3.2g13%
Sugar 37.2g41%
Protein 8.2g16%
Calcium 20mg2%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.