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Vegan
Mango Cheesecake
Ingredients
For the base
- 2.8oz oats
- 3.5oz ground almonds
- 2 tbsp coconut oil
- Heaped tbsp maple syrup
For the cheesecake layer
- 1 1/2 ripe mangos
- 3 passion fruits
- 5 tbsp coconut oil
- 8.4fl. oz canned coconut milk
- 12.95oz cashews (soaked for 4 hours)
- 4 tbsp maple syrup
- 3.5fl. oz cup water
- Dash vanilla extract
Instructions
Step 1
In your Ninja food processor, blitz the oats to form a fine flour. Add in your coconut oil, maple syrup and ground almonds, then blend until well combined.
Step 2
You want your mixture to be slightly sticky and hold together, so feel free to add more maple syrup if needed.
Step 3
Press this into the base of a 18cm loose bottom cake tin and pop into the freezer.
Step 4
Meanwhile, for the filling, pop all of the ingredients into your Ninja blender and blend until smooth and creamy.
Step 5
Pour this over the base layer and allow to set in the freezer for 5 hours
or overnight.
Step 6
Decorate with fresh fruits and serve!