<p>This study evaluated the impact of dairy and non-dairy fats on fatty acid profile, rheological, stretch, melt, oil leakage, color, and sensorial properties of analogue mozzarella cheese (AMC). The vegetable-based fats/oils used for cheese making were palm shortening (PS), hydrogenated palm kernel oil (HPKO), palm olein (PO), and canola oil (CO), and cheese made therefrom, were referred to as C_PS, C_HPKO, C_PO, and C_CO, respectively. The cheese made with dairy butter fat was treated as the control (C_B). Compared to C_B, fatty acid analysis of C_CO and C_PO showed very high levels of unsaturated fatty acids, i.e., 91.42% and 55.16%, respectively, contributing to AMC’s healthier lipid profile. In amplitude sweep tests, C_CO and C_PO showed better stability against deformation as evidenced by their wider linear viscoelastic regions coupled with higher phase angle values compared to C_B, C_PS, and C_HPKO. The temperature sweep results showed insignificant differences in the first cross-over temperatures of storage and loss moduli among all AMCs, whereas the second cross-over temperature was not observed for C_B and C_PO suggesting that these AMCs will remain soft even on excessive heating encountered during baking. The use of non-dairy fats showed improved stretchability compared to C_B and followed the order C_PS&gt;C_PO&gt;C_CO=C_HPKO&gt;C_B. The sensory results further confirmed that C_PS, C_PO, and C_CO were more desirable than C_B in terms of stretch and melt. These insights could help in the development of healthier and cost-effective AMC that could compete with natural mozzarella cheese.</p>