VEGAN MANGO CHEESECAKE 
For the Crust:
1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
¼ cup melted coconut oil or vegan butter
2 tbsp maple syrup or agave
For the Cheesecake Layer:
1 ½ cups raw cashews (soaked overnight or in hot water for 1 hour)
½ cup coconut cream (just the thick part from a can)
¼ cup maple syrup or agave
2 tbsp lemon juice
1 tsp vanilla extract
2 tbsp melted coconut oil (helps set the cheesecake)
For the Mango Layer:
1 ½ cups fresh mango puree (blend ripe mangoes)
1 tbsp lemon juice
1 tbsp cornstarch or agar agar powder (to thicken)
Optional: sliced fresh mango for topping
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INSTRUCTIONS:
1. Prepare the crust:
Mix graham crumbs, melted coconut oil, and syrup in a bowl.
Press into the bottom of a springform pan or cheesecake ring.
Chill in the freezer while making the filling.
2. Make the cheesecake filling:
Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and coconut oil until completely smooth.
Pour over crust and smooth the top. Freeze for 2 hours or until firm.
3. Make the mango topping:
In a saucepan, mix mango puree, lemon juice, and cornstarch/agar.
Cook over medium heat, stirring constantly, until slightly thickened.
Let it cool a bit, then pour over the chilled cheesecake.
4. Chill & serve:
Refrigerate at least 4 hours or overnight.
Top with fresh mango slices before serving.
Tips:
For a firmer cheesecake, freeze and thaw slightly before serving.
