This Vegan Mango Cheesecake is a tropical, no-bake dream—perfect for summer or anytime you crave something creamy, fruity, and plant-based. Here’s a neat breakdown and a few enhancement ideas:
🥭 Recipe Summary
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Prep Time: 25 minutes
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Chill Time: 6+ hours (including freezing time)
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Servings: 8–10
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Vegan | Dairy-Free | Gluten-Free (if using GF biscuits)
✅ Helpful Tips & Customization:
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Cashew Soaking Shortcut: If short on time, soak cashews in just-boiled water for 1 hour.
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Coconut Cream Tip: Chill the can and scoop out only the solid cream for best texture.
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Sweetness: Adjust maple/agave to taste depending on mango ripeness.
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Mango Layer Options:
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Use agar agar for a firmer jelly-like top.
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Use cornstarch for a softer, more pudding-like finish.
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For a Layered Look: Let the cheesecake layer set completely before adding the mango topping to keep clean layers.
🍰 Want It Fancy?
Top with:
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Toasted coconut flakes
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Edible flowers
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Passion fruit drizzle
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Crushed pistachios
