No-Bake Vegan Mango Cheesecake

Ingredients

• 12 cup biscoff biscuits(200g)
• 20.5 cup dairy-free butter(115g)
• 31 cup coconut cream(240g)
• 41.5 cup cashews (soaked)(210g)
• 51 cup mango pulp(250g)
• 60.25 cup cocoa butter (melted)(55g)
• 70.33 cup maple syrup(105g)
• 82 teaspoon vanilla extract(8g)
• 91 tablespoon lime juice(15g)
• 100.5 cup mango puree (for topping)(125g)
• 111 cup coconut whipped cream(120g)
• 121 cup fresh mango (cubed)(165g)

Instructions

1. 1Crush the biscoff biscuits into fine crumbs.
2. 2Mix the biscuit crumbs with melted dairy-free butter until well combined.
3. 3Press the mixture firmly into the base of a springform pan to form an even layer. Chill in the refrigerator.
4. 4In a blender, combine coconut cream, soaked cashews, mango pulp, melted cocoa butter, maple syrup, vanilla extract, and lime juice. Blend until completely smooth.
5. 5Pour the cheesecake filling over the chilled biscuit base and smooth the top.
6. 6Add swirls of mango sauce or puree on top of the filling. Use a skewer to create marble patterns.
7. 7Pour the remaining mango puree over the top to create a vibrant layer.
8. 8Refrigerate the cheesecake for at least 4 hours or until fully set.
9. 9Once set, decorate with coconut whipped cream and fresh mango cubes before serving.