Vegan baked mango cheesecake4

Posted on December 6, 2012 by ChristieSweet Treats, Vegan, Vegetarian

Guess what?

I totally missed my blogiversary this year. AGAIN.

I can’t remember my excuse for last year, but the year before I had a one month old baby to take care of so I was a bit snowed under.

This year’s excuse? My mum was visiting and we had a ball; talking, shopping, fussing over Poppy, talking, shopping… did I mention shopping? We did some beaching too. Is so a word!

Anyway, a few days ago on the 3rd of December my little baby blog turned five.

That’s right, I’m ready for big school! (Groan, Mum joke).

Embarrassment alert

Every year I link to my very first post and tell you all how cringe worthy it is (it really is!). However, I have never had the balls to actually admit the most cringe worthy thing about it – are you ready?

Alice Kennedy, the only commenter, is… my husband. Embarrassing!

AND, I replied to “her” comment. Double embarrassing!

I can hear you giggling. That’s OK. It feels good to come clean. Phew.

Speaking of clean, I’m proud to say that I’ve been eating an even more clean diet since moving out to the country.

I never buy fresh produce from the supermarket, only from local farmers markets and green grocers, and we barely ever have takeaway food (unless you count fish and chips at the beach). It’s fantastic.

All this clean eating got me super fired up for a tricky little challenge issued by my recipe development client Vitasoy. They asked me to create a VEGAN mango cheesecake using their new product of Oat Milk Brown Sugar and Cinnamon Flavour.

I’m not afraid to admit that I was a little scared by the brief. I had attempted a vegan cheesecake twice before with terrible results and this recipe took three goes to perfect, but I got there!

The texture is a little firmer than a dairy-based cheesecake, but it’s still a really nice mouth experience. The mango jelly topping is a bit crunchy as well as softly set – both qualities are thanks to the chia seeds (which I’m in love with. So nutritious!).

Would you eat vegan cheesecake? And Aussies, have you had your first mango of the season?  

Christie x

Vegan baked mango cheesecake


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


  • 300g vegan cream cheese*
  • 125g silken tofu
  • 125ml coconut oil, melted if firm
  • 125ml Vitasoy Oatmilk Brown Sugar and Cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons agave or maple syrup
  • 1 teaspoon xanthan or guar gum


  • 2 tablespoons chia seeds
  • 125ml Vitasoy Oatmilk Brown Sugar and Cinnamon
  • 300g mango (whole weight), peeled, deseeded and flesh roughly chopped

1. Preheat the oven to 200C and grease and line a 22cm round cake tin with non-stick baking paper. Set aside.

2. To prepare the crust, place the almonds, oats and coconut into the bowl of a food processor and blitz until very finely chopped. Then add the dates and coconut oil and pulse until it forms a sticky dough. Press evenly into the base of the cake tin using your finger tips. Bake in the oven for 10 minutes then set aside. Turn the oven temperature down to 170C.

3. Now, make the filling. Wash out the food processor and add the cream cheese, tofu, vanilla, coconut oil, oatmilk and agave syrup. Process for 1 minute until silky smooth. With the motor still running, sprinkle in the xanthan gum and process for 30 seconds more until the mixture thickens considerably.

4. Pour over the crust and tap cake tin on the bench a few times to settle the mixture and smooth the top. Before you put it into the oven, place a small roasting tray or oven-proof dish half-filled with water onto the bottom shelf of the oven. This will create extra moisture while it cooks. Place the cheesecake onto the middle shelf and bake for 40 minutes until firm with a slight wobble. Place the cake into the fridge for one hour.

5. Meanwhile, make the topping. Soak the chia seeds in a bowl with 4 tablespoons of water for 10 minutes until it becomes a thick gel. Add to the (clean) food processor along with the oatmilk and mango. Process until combined.

6. Remove the cheesecake from the fridge and pour over the mango topping, it should be quite thick. Smooth it with a knife and place back into the fridge to chill for 3 more hours or overnight. Serve in slices when thoroughly chilled.

*I used the Tofutti brand.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit

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