Dairy-Free Mango Cheesecake

Dairy-Free Mango Cheesecake-01Entering “vegan cheese cake” in a google search always leads to these two types of recipes: tofu or cashew nuts based cheesecake. My mango cheesecake is made from soft tofu that has the silky smooth texture. It has a sweet and rich tropical flavor from a mango and coconut cream, and has a drizzle of homemade chocolate glaze. Making a dairy-free, egg-free, gluten-free, no-sugar added cheesecake at home is no longer just a dream.

I often have read peoples comments on tofu vegan cheesecake, saying that it’s plain and has a tofu taste. This gave me the idea of adding a carefully selected ripe mango and some rich and creamy coconut cream to enhance the flavor. A healthy plant based protein rich cheesecake no longer has to be plain and boring. Unlike many recipes, I used a package of the soft tofu instead of firm. Although soft tofu contains more water than firm tofu, it offers a much more mild soy taste and a smoother texture.

Dairy-Free Mango Cheesecake-03Cream cheese is the main ingredient in dairy cheesecake. It gives the cheesecake a tangy and creamy taste. If you’re trying to mimic this dairy cheesecake flavor, you can add a cup of non-dairy yogurt to give it a touch of that tangy flavor with the added benefit of live probiotics. This is definitely optional, since this cheesecake tastes terrific without yogurt.

Dairy-Free Mango Cheesecake-top view

Dairy-Free Mango Cheesecake
Prep Time
2 hrs 20 mins
Cook Time
10 mins
Total Time
2 hrs 30 mins
Tools: Mixing bowls, spatula, measuring cups and spoons, blender, 9-inch springform pan (non-stick), double boiler (optional)
Course: Dessert
Cuisine: American
Servings: 8 servings
Cheesecake Filling
  • 1 envelope Knox unflavored gelatin + 2 tbs warm water use 2 tsp agar powder and 2 tbs boiled water for 100% vegan option if desired
  • 10 oz soft tofu
  • ¾ cup coconut cream
  • 6 oz non-dairy yogurt
  • ¼ tsp stevia
  • 1 large ripe mango peeled and pitted
  • For the Chocolate Glaze and Garnishing
  • 1 oz unsweetened chocolate
  • ½ tbs agave nectar
  • 1 tbs non-dairy milk
  • 10-15 raspberries
  1. Preheat oven at 350 °F. Lightly spray a springform baking pan with oil.
  2. Mix all crust ingredients in a mixing bow. Put the mixture in the bottom of the springform pan, and gently press down on the mixture, using your fingers and palm, until the mixture is spread to a nice even layer at the bottom of the pan. Bake for 10 minutes.
  3. Meanwhile, combine all cheesecake filling ingredients in a blender, and blend until smooth.
  4. Take the springform pan out of the oven, and let it cool for 5 minutes before pouring in the cheesecake filling.
  5. Refrigerate the cheesecake for at least 2 hours or until the filling is firm.
  6. Melt chocolate in a double boiler or in microwave. Be careful not to burn the chocolate! Add the nectar agave and non-dairy milk. Combine well, and let it cool for 5 minutes before serving.
  7. Drizzle a desired amount of chocolate glaze on top of chilled cheesecake. Garnish with raspberries. Serve immediately.


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