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
Vegan Mango Caramel Cheesecake
- 1/2 cup (75g) chopped mango chunks
- 1/2 cup (165g) 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
- 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.
- 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.
- 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.