This Vegan Mandarin Cheesecake with Streusel Recipe is easy to make gluten-free and requires just a few simple pantry ingredients! It combines a crunchy shortcrust with a rich, moist and creamy cheesecake filling and fruity, juicy mandarins, making it to an amazing holiday dessert for vegans and non-vegans alike!
As you may have already noticed, I’m a huge fan of vegan cheesecakes, because they are so versatile and easy to make but incredibly delicious! Some of my favorite cheesecake recipes here on my blog are already my best vegan cheesecake, blueberry crumble cheesecake and New York cheesecake. So I decided to share this delicious simple vegan mandarin cheesecake recipe with you because it is the perfect dessert for spring and the Easter holidays!
Easy Vegan Cheesecake Recipe
There are only two main steps to make this delicious vegan mandarin cheesecake because the streusel topping is just optional! You just have to prepare the shortcrust pastry which is super simple and takes only a few minutes. Then simply mix the cheesecake ingredients until smooth and creamy. And that’s all you basically need to do! After you’ve done these quick and easy steps, you can get completely creative with the fruit, streusel or any other toppings you want to add. How about some additional nuts, like slivered almonds, shredded coconut or maybe even chocolate chips? Get creative!
Use your favorite fruits
For this recipe, I used canned mandarins, because I love to combine creamy cheesecake with juicy citrus fruits. Moreover, I think sometimes it is very helpful to use pre-peeled canned fruits if you don’t want to go to the supermarket every day! However, you can use any fruits you have on hand, whether fresh, frozen or canned. I love to combine creamy vegan cheesecake fillings with fruits like:
- Cherries
- Strawberries
- Blackberries
- Blueberries
- Raspberries
- Peaches
- Nectarines
- Apples
But you could even use exotic fruits like mango, gooseberries or starfruit for an extra fancy looking one! Just make sure the fruits you use are not very watery to prevent the crust from getting soggy. However, if you prefer your cheesecake with chocolate instead of fruits, try out my vegan brownie cheesecake or my Russian chocolate cake cheesecake for some delicious alternatives!
How to make vegan Mandarin Cheesecake
Before starting, preheat the oven to 360°F (180°C). Furthermore, grease an 8-inch springform pan and line the bottom with baking paper as shown in the pictures below.
Tip: Once you prepared the pan, place it in the freezer for a few minutes. If using a pre-cooled springform pan, the shortcrust pastry stays cool when you put it into it. A cool short pastry is not so sticky, making it easier to work with and easier to shape an even crust.
Step 1: Preparing the Shortcrust
Firstly, mix the flour, baking powder, salt and sugar in a bowl. Then add the cold cubed vegan butter and non-dairy milk. Quickly knead everything into a dough. Secondly, roll out the dough on parchment paper as shown in the pictures. Then place it in the prepared springform pan and press evenly on the bottom and sides. Finally, prick the bottom a few times with a fork and dust with a little flour before adding the mandarins onto it.
Step 2: Making the Cheesecake
Start by mixing the silken tofu (or soya quark), coconut milk, melted vegan butter, cornstarch and vanilla extract (or sub custard powder) and sugar until creamy. Then place the mandarins in a sieve and drain well. Next, place half of the mandarins onto the shortcrust pastry. Spread the cheesecake mixture on top evenly and finally place the remaining mandarins on top.
Step 3: Streusel Topping (optional)
To make the crunchy streusel, knead the flour, sugar, and vegan butter into crumbs and spread them over the cake. Finally, bake the cheesecake in the preheated oven for about 60 minutes. Then let it cool to room temperature and place it in the fridge overnight to set completely. Enjoy!
This Vegan Mandarin Streusel Cheesecake Recipe is:
- Vegan (dairy-free, egg-less)
- Easy to make
- Creamy, rich and moist
- Fruity
- Versatile
- Can be made gluten-free
- Requires only a few pantry ingredients
- Perfect for the Easter holidays
- So delicious!
Looking for more easy vegan cheesecake recipes? Then be sure to check out the following:
- Blueberry Crumble Cheesecake
- Best Vegan Strawberry Cheesecake
- Vegan Cherry Chocolate Cheesecake
- Vegan New York Cheesecake
- Poppy Seed Crumble Cheesecake
- Best Vegan Chocolate Cheesecake
- Vegan Cherry Crumble Cheesecake
- Baked Cheesecake with Plums
If you try this vegan mandarin streusel cheesecake recipe, please leave me a comment and rating! Your feedback is always helpful to me and other readers. And if you take a photo of your easy mandarin cheesecake and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking!
Vegan Mandarin Cheesecake
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
For the shortcrust
- 1 ⅔ cups (200 g) all-purpose or wheat or spelt flour or sub gluten-free flour (*see notes)
- 1 tsp (1 tsp) baking powder
- ⅓ tsp (⅓ tsp) salt
- ⅓ cup (75 g) sugar of your choice (*see notes)
- ½ cup (100 g) vegan butter cold & cut into small cubes
- 2 tbsp (2 tbsp) non-dairy milk cold
For the cheesecake
- 18 oz (500 g) silken tofu or soya quark
- ½ cup (120 ml) coconut milk
- ⅓ cup (80 ml) vegan butter melted
- 5 tbsp (5 tbsp) cornstarch or 1 package vanilla custard powder (37g)
- 1 tsp (1 tsp) vanilla extract
- 1 cup (200 g) sugar *see notes
- 2 cans (12 oz) of mandarins drained weight: 6 oz per can
For the streusel (optional)
- ⅓ cup (50 g) all-purpose or wheat or spelt flour or sub gluten-free flour (*see notes)
- 2 tbsp (2 tbsp) sugar of your choice (*see notes)
- 2 tbsp (25 g) vegan butter cold & cut into small cubes
Instructions
- Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
- Preheat the oven to 360°F (180°C). Lightly grease an 8-Inch springform pan and line the bottom with parchment paper. (Tip: Then, place the pan in the freezer for a few minutes. If using a pre-cooled springform pan, the shortcrust pastry stays cool, making it easier to shape an even crust).
Shortcrust
- Mix the flour, baking powder, salt and sugar in a bowl. Add the cold cubed vegan butter and non-dairy milk and quickly knead everything into a dough.
- Roll out the dough on a piece of parchment paper as shown in the pictures above. Place it in the prepared springform pan and press evenly on the bottom and sides to create an even crust. Finally, prick the bottom a few times with a fork and dust with a little flour before placing the mandarins onto it.
Cheesecake
- Mix the silken tofu (or soya quark), coconut milk, melted vegan butter, cornstarch + vanilla extract (or custard powder) and sugar until creamy. Place the mandarins in a sieve and drain well.
- Place half of the mandarins on the shortcrust pastry. Spread the cheesecake mixture over it and finally place the remaining mandarins on top.
Streusel (optional)
- Knead the flour, sugar and vegan butter into streusel and crumble over the cheesecake.
- Bake the cheesecake in the preheated oven for about 60 minutes. Then let it cool to room temperature and place it in the fridge overnight to set completely.
- Enjoy!
Notes
- Gluten-free: To make this cake gluten-free, you can substitute a gluten-free flour blend 1:1. I recommend adding an additional flax-egg or the gluten-free dough may become too crumbly (Flax-Egg: Mix 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly).
- Soya Quark: If using sweetened soya quark for the filling, you may need to adjust the sugar to taste.
- Fruits: You can substitute the mandarins with other fruits (see tips on my blog post above) or leave the fruits out completely. Just make sure the fruits you use are not very watery to prevent the crust from getting soggy.
- Storage: The cheesecake can be stored covered in the fridge for up to 4 days or can also be frozen for longer storage.
- Please read my blog post for further information about this recipe.
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Very tasty!
Thank you, Natalia! 😍
Sooo gut! Endlich ein geiler veganer Käsekuchen, der genauso schmeckt wie früher bei Mutti (in der nicht veganen Version 😜) Hammer!!! Danke für dieses Rezept Bianca 🤤🤍
Das freut mich sehr zu lesen! Besten Dank! ♡
Ich wünsche dir noch einen schönen Abend! 🙂
Amazing recipe!!! My non vegan family loved it too! They don’t like things too sweet, so I used 2/3 cup of sugar for the filling. For me, the hardest step was rolling out the dough and placing in the pan. I used a little extra almond milk. After rolling out the dough, I flipped the pan upside down on the dough/parchment paper and then flipped the whole thing so the dough sunk into the pan. Then, I cut the sides that were too high and pressed segments of dough on other sides that were too short to even it out,
Thank you so much for sharing this!!
That’s great! So glad you loved it!
Thank you so much! 🙂
Happy new year! ♡
What does the cheese part of the cake suppose to look like when ready to take out of oven? After an hour mine was still liquidy! Shoukd it cook longer or does it set in fridge?
Tx Katy
Hi Katy,
it will set in the fridge! 🙂
Hab schon mehrere vegane Käsekuchen ausprobiert, aber der hier klappt richtig gut! Habe Dinkelmehl und Aprikosen als Früchte verwendet, was super gepasst hat und die Zuckermenge in der Füllung reduziert (ich habe nur 2/3 benutzt und fand es immer noch etwas zu süß). Am besten nur nach und nach Zucker zugeben und dann die Mischung abschmecken.
Es freut mich wirklich sehr, dass dir das Rezept grundsätzlich gefällt!
Selbstverständlich kannst du weniger Zucker nehmen.
Vielen Dank für dein tolles Feedback!
Liebe Grüße,
Bianca 🙂
Extra yummy 💛🤤love this cake, and it’s so simple to make!
Thank you so much! So glad you enjoyed this recipe! 😊
I absolutely LOVE this recipe! The cake turned out so well and I’m so happy I finally found THE ultimate cheesecake recipe. I didn’t add the mandarins because I didn’t feel like it, but except that the cake is simply the bomb.
So glad you love this recipe! Thank you so much for your feedback! ❤️
My favorite vegan Cheesecake recipe so far! I love the texture of filling and crust. I made this cake for my birthday party and everyone loved it! Even my non vegan family felt in love in this cake. I had larger cake pan so I doubled the recipe and and some extra thing, mandarin extract into Cheesecake filling, used oat flour instead of 1/2 flour in crumble and less sugar. Still love it and perfect amount of sweetness for me!
Love it and I’ll do it again but with different fruit instead of mandarin 😊
So glad you love this recipe so much! Thank you for your amazing feedback! ❤️
This Cheesecake recipe ist the bomb! I made it for an friends birthday and she loved it, even the non vegan guest loved it!!!
Will try it with some blueberries the next time!
So glad you love this recipe! Thank you so much ❤️
Hello there !
Thank you for this one !
I will give it a try with rhubarb 😀 fresh from the garden.
Love,
Lily
Hope you’ll enjoy it! ❤️
Super lecker! Bekomme leider nicht so leicht Mandarinen aus der Dose in Dubai, habe sie also mit Blaubeeren ersetzt und es ist soo lecker!
Mein Freund, der erst verwundert über tofu im Kuchen war, hat direkt 3 Stück verputzt 😀
Blaubeeren sind ja auch super lecker! Freut mich, dass es euch geschmeckt hat! 🙂 Genießt die Sonne! 🙂
Hi bianca!
Can I substitute the coconut milk with anything?
Thank you in advance. 🙂
You can use another non-dairy cream! 🙂
Hi Bianca! I’m in love with this recipe! 😍 I planning on making this for my birthday, just wanted to ask you a couple of things.
1. Can I sub the butter for coconut oil or would that (negatively) affect the recipe? I don’t use to eat butter.
2. Can I sub the all purpose flour for almond flour or whole wheat flour?
3. Can I sub the cornstarch for coconut flour to thicken the cheesecake?
Thank you in advance! Lots of love ♥️
Hi Jazmin,
1. Yes, you can! Just make sure to use solid coconut oil.
2. You can sub half all-purpose and half whole wheat flour but I would not recommend using only whole wheat! Also, please do not use almond flour.
3. The cornstarch is a must in this recipe and can’t be substituted.
Hope this helps! 🙂