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All recipes are deliciously vegan.

Tropical Mango and Pecan Cheesecake

kid friendly
2 spoon difficulty rating

50-60 minutes, including 20-30 minutes baking time


Tropical Mango and Pecan Cheesecake

This is such a lovely dessert!

PIcture courtesy of  with thanks




  • 5 tbsp margarine OR mild coconut oil
  • 175g/6oz oat biscuits, crushed
  • 40g/1/½oz ground almonds


  • 1 large mango, diced
  • Juice of 1 lemon
  • 200g/7oz plain soya yoghurt (just under half a large tub)
  • 1 tbsp cornflour
  • 3tbsp maple syrup
  • 2 x 225g/8oz tubs plain vegan cream cheese* - eg Violife or Tofutti Original

*Alternatively, replace one of the cream cheese tubs with a 350g pack of firm silken tofu, drained and blended until creamy. Reduce the soya yoghurt by half.


  • 50g/2oz/½ cup shelled pecan nuts
  • 30ml/2tbsp maple syrup
  • 1 mango, diced



1. Preheat oven to 180C°/350°F/Gas Mark 4.

2. Melt margarine or coconut oil in a saucepan, stir in crushed biscuits and ground almonds. Mix well.

3. Press biscuit mix into the base of a deep, lightly greased 23cm/9inch loose-bottomed cake tin, using back of a wooden spoon to press down evenly.

4. Cook in oven for 10 minutes. Remove the base and set aside but leave the oven on while you prepare the filling. 

5. Meanwhile blend roughly chopped mango, lemon juice, yoghurt, cornflour, maple syrup and cream cheese in a food process or blender until smooth. Pour mix over the biscuit base and smooth with the back of a spoon.

6. Bake for 25-30 minutes, until lightly golden and set.

7. Allow to cool in tin, then transfer to a wire rack and refrigerate until ready to serve.

8. To make topping, toast the pecan nuts in a dry frying pan until browned. Heat maple syrup in a separate pan and add to pecan nuts. Stir well to coat. Remove from hat and brush top of cheesecake with the maple syrup.

9. Arrange pecan nuts around edge of cheesecake, reserving a few to decorate centre. Arrange mango inside outer circle of nuts. Pour over any remaining maple syrup.

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