Vegan Mango Caramel Cheesecake. Homemade vegan mango caramel is swirled throughout a delicious coconut butter and cashew butter no-bake cheesecake made with fresh mangos and then topped with more caramel. The result is pure cheesecake bliss that will fool the biggest dairy lovers. Oil-free!
VEGAN MANGO CARAMEL CHEESECAKE
Thank you so much to Sprouts for sponsoring this post!
We’re making a Vegan Mango Caramel and a cheesecake today and combining the two!
I’m so beyond excited to share today’s recipe, as Sprouts contacted me to create a creative recipe for a very exciting contest between myself and just 2 other bloggers. To say that I was deeply humbled and excited to be chosen to partake in this contest out of thousands of vegan bloggers, would be an understatement.
The contest is called their School Fuel Challenge, it’s amazing, as the other bloggers and I will compete to see who has the best creation using the ingredients given by Sprouts.
For the contest, Sprouts only gave me 7 ingredients to choose from, which 3 of them had to be used in my recipe. Mango was the only fruit in the list, so I took that as a challenge to create something amazing. However, since I have never actually eaten a mango before and do not really like fruit all that much, I knew this would be interesting. I also chose the Vega “French Vanilla” All In One Nutritional Shake and it is honestly the best tasting protein/nutritional/powder shake I have ever tried in my life. It is made from all plants and quality ingredients as well, so I was ok using it. I do not ever use protein powders anymore like I did in the past, but this stuff is so delicious, I will be making some smoothies a bit more often.
VEGAN MANGO CARAMEL
Well, the idea of a vegan mango caramel almost immediately popped into my head. Based on the ingredient list, I decided to do a cheesecake and base it off of mango. I thought creating a mango caramel, then swirling it throughout the cheesecake, then more caramel on top, would be delicious. The fact that my vision turned out even beyond what I had hoped, was so exciting.
This is the most amazing cheesecake I have ever made. I am not even kidding when I say I was blown away by the taste, texture and tang. If I hadn’t made it myself, I would seriously think it was a Cheesecake Factory cheesecake, it tastes that authentic. The secret to both the amazing tang is using just enough of mango in the base to give flavor, but not for the actual cheesecake to be screaming “mango!”.
The trick for the ridiculously, smooth and creamy luscious texture, is thanks to a combo of both cashew butter and coconut butter. It makes this vegan cheesecake so silky smooth and incredibly creamy, as well as making it firm up. I hope you love it!
MORE VEGAN CHEESECAKE RECIPES
- The BEST Vegan Chocolate Cheesecake
- Vegan Mocha Black Forest Cheesecake
- Vegan Cinnamon Spice Cheesecake Tart
- Cinnamon Coconut New York Style Cheesecake
- Vegan Blueberry Cheesecake Ice Cream
- Vegan Vanilla Cheesecake Ice Cream
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Mango Caramel Cheesecake
Ingredients
MANGO CARAMEL
- 1/2 cup (75g) chopped mango chunks
- 1/2 cup (160g) pure maple syrup
- 3 Tbsp (48g) raw cashew butter
FOR THE CRUST
- 1 1/2 cups (170g) pecans
- 2 tablespoons Vega “French Vanilla” All-In-One Nutritional Shake (See Notes)
- 1/8 teaspoon fine salt
- 2 tablespoons (40g) pure maple syrup
CHEESECAKE FILLING
- 1/2 cup (120g) lite coconut milk, room temp
- 1/4 cup (80g) pure maple syrup, room temp
- 1/2 cup (128g) raw cashew butter
- 1/4 cup (38g) chopped mango chunks
- 3 tablespoons (45g) fresh lemon juice
- 1/2 cup (120g) melted liquid coconut butter (I always use Dastony from Whole Foods, it's completely smooth and leaves no coconut bits behind, also found on Amazon here)
- I use this scale.
Instructions
- Make the caramel first. Add all the "mango caramel" ingredients to a high speed blender or food processor (I used my Vitamix) and blend until completely smooth. Pour into a small pot and turn to medium heat. Once it is boiling around the edges, cover and turn down to low and let it cook 3-5 minutes until it has thickened and reduced about half. It should look similar to the photo. Don’t worry about it getting chunky, it will smooth back out. Whisk well until smooth and set aside to cool. Keep in mind it will thicken more upon cooling.
- Next make the crust in a food processor. Add the pecans, vanilla shake powder and salt and pulse until a fine meal texture. Add the syrup and pulse a few times until the mixture turns into clumps, just a few seconds. Be careful not to over-process it. Line a 6 inch springform pan with parchment paper. Press the crust on the paper flat and even and around the edges, make sure to press tightly and secure any crumbs.
- Make sure your filling ingredients are not cold, or it can make the coconut butter to seize up. Add all of the “cheesecake filling” ingredients to a high speed blender or food processor, except the coconut butter. Blend until completely smooth. SEE NOTES below on coconut butter first. Add the coconut butter to the processor and blend once more until completely smooth.
- Place your springform pan onto a flat plate before proceeding so that you are transferring the whole plate to the freezer and not just transporting the pan, which can easily bust. Pour about half the filling over the crust. Drop spoonfuls of the caramel over the top and gently swirl the caramel around with a knife, creating swirls. If the caramel has thickened up too much, just add a tiny amount of water to slightly thin it out. Pour the remaining batter over and repeat with more caramel swirls. Don't overdo it or you will have less of a swirl effect. Make sure to reserve some for drizzling over after the cheesecake freezes. There should be plenty of caramel. Store the extra in the fridge.
- Transfer the plate with the pan to the freezer to set overnight so that it is totally solid. Doing this will ensure that you can enjoy it at room temperature the next day without it melting immediately. After freezing overnight, remove about 10-15 minutes to soften slightly before releasing the pan. Carefully release it and slide a knife around the edge if necessary. If it messes up the sides at all, just take the edge of the knife and drag it along the side of the cake and smooth it right back up. Use a super sharp knife to slice, serve and enjoy! Garnish with thinly sliced mango, if desired. Drizzle with the extra caramel. Place the cake back in the freezer after slicing, covered in plastic wrap. It will get too soft stored in the fridge, but is perfect kept in the freezer.
Notes
- PROTEIN POWDER: If you do not have this, simply sub with oat flour instead. Since the protein powder is vanilla and sweet, you may want to add 1 tablespoon sugar as well and a scant 1/4 teaspoon vanilla extract.
- COCONUT BUTTER: It is imperative that your coconut butter is properly mixed before measuring. If you are using a brand new jar, you will notice that the oil and coconut meat separate in the jars, so you will need to mix it back together. If your coconut butter is already mixed thoroughly from previous use, then no need to premelt it from a new jar, just scoop it out and weigh the 120 grams. Just place the bowl of melted chocolate onto your scale and scoop it directly in the bowl. This is what I did since I keep a container of stored coconut butter in my pantry.
- If using a new jar, you will see the coconut butter is super hard, I like to slightly warm the jar for a few seconds in the microwave, empty all of it into a separate glass container and stir until fully mixed back up. You will want to briefly heat this container, 15 seconds or so, just until soft chunks are able to be mixed thoroughly. Overheating will burn and ruin the coconut butter. Stir the chunks several times until it's evenly mixed. Heat another 5 seconds or so, if needed. Once it's smooth, then measure the 120 grams. If using a 1/2 cup measure instead of weight, make sure the coconut butter is melted into the liquid form before measuring, as pictured in the post.
One of the best cheesecakes I have ever eaten, BAR NONE! Even my friends who aren’t vegan love this cheesecake! This recipe just cannot be improved upon in any way! I just have one question: would this work with bananas in place of the mango? I love mango and eat it all the time. I was just wondering because one of my favorites back in the day was just the plain old banana cream cheesecake at the Cheesecake Factory, and I would love to add a banana cheesecake to the repertoire…
So happy to hear that! I honestly have no idea. Bananas are more mushy, so I’m not sure!
How did your cheesecake come out white? Mine was brown from the cashew butter 🙁 anywho it tasted good thanks!
I used raw cashews and raw coconut butter. Did you use roasted cashew butter by chance?
Hi Brandi! Thank you so much for sharing this amazing recipe! I’m from Germany and although I wasn’t able to use the same brands of the ingredients this cheesecake turned out perfect! It’s friend AND kid proved!
Oh my gosh – this is AMAZING. The consistency of the filling is perfect. I’d recommend this to anyone who’s considering making it. It’s so impressive and so pretty and delicious, and easy to put together. And taking it out of the freezer for that 10-15 minutes before eating is perfect for bringing the filling back to a still-solid but soft-enough-to-put-a-fork-in-it texture.
I’ve also tried this with an equal measure of strawberries in the filling with the same great result as the mango version. And I’ve used a 9” x 5” loaf pan (halving the crust ingredients but keeping everything else the same) and that worked just as well as the springform pan you suggest, without the fear of busting open!
That is so wonderful to hear Laura!! So thrilled to hear how much you loved this cheesecake, thank you so much for making it! Great to know about the loaf pan too!
This is absolutely delicious!!! The hubs and I had a hard time eating just one slice. We were both licking our plates while telling the kids it wasn’t very good. Ha! So yummy! Thank you Brandi!
Hahaha! Sounds like something I would do! Say it’s bad so I can hoard it all myself, lol! Thank you so much for making it! Your pic looked beautiful on IG and I’m so glad y’all loved it!
Hi Brandi! Is coconut butter coconut oil? Ir is it coconut manna? Like coconut flesh?
Hi Sarita! Yes, coconut manna! I make my own coconut butter here:
https://thevegan8.com/2013/10/14/homemade-coconut-butter/
This looks fantastic (as always) , I’ll try it tomorrow for my husbands birthday !!
Do you think I can substitute the mango with raspberries ? ( I know you don’t like if we substitute ingredients – that’s why I ask your permission first 😛 )
Thank youuuu !!
Hi Lena! Haha, it’s not that I don’t like subs, I just hate to say if something would work without testing it and then a reader waste their time and ingredients 🙂 However, with something like subbing a fruit, I’d imagine it would work well. Of course, I have only tested these with mango, so not sure how much more liquid raspberries would yield, but I honestly think it would be fine. I know raspberries can be quite gritty, so just make sure they are really blended up. I bet it would give a beautiful color, too. Please come back and let me know how it turned out with the raspberries! 🙂
Hi Brandi,
Thanks for this recipe. It is great. I made it last night and it didn’t look good but taste was delicious.
I shared on twitter and my friend interested this food
Hi Laura, glad you liked it! What do you mean it didn’t look good? Did you sub an ingredient? I’ve had a lot of remakes from readers and they all look just as good as mine, if not better, haha. It’s pretty straight forward by just blending up the mix and pouring it in the pan, so it shouldn’t really look too different. Did you follow the recipe measurements?
Hi Brandi,
Thank you for this recipe. It is delicious. I just made the second one yesterday. And just for me.
My friends that tried the first one, Love it!!!
The first one I made it for a friend that came for dinner last Monday, because her Birthday was on Tuesday, and she Loves it!!! She started trying eating vegan a few months ago because of me.
I will try other recipes, I am allergic to chocolate. I discovered 3 years ago. Not happy at all, but I have already gotten used to it.
Thank you Brandi for sent me different recipes and options without chocolate.
Have a nice weekend.
Margarita Rosa
Yay! This feedback makes me so happy Margarita! I’m so thrilled to hear all your friends loved this cheesecake so much! Thank you very much for leaving this comment!