Baking, Desserts, Vegan, Vegetarian
Mango Cheesecake
Recipe by Charlotte Roberts
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Food Processor
- Prep Time: 10 mins
- Total time: 5h 10 mins
- Skill Easy
- Serves 6 people
Mango Cheesecake
Utensils required
Ingredients
For the base
- 80g oats
- 100g 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
- 240ml canned coconut milk
- 370g cashews (soaked for 4 hours)
- 4 tbsp maple syrup
- 100ml cup water
- Dash vanilla extract
Cooking mode
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Method
-
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.
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Step 2
You want your mixture to be slightly sticky and hold together, so feel free to add more maple syrup if needed.
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Step 3
Press this into the base of a 18cm loose bottom cake tin and pop into the freezer.
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Step 4
Meanwhile, for the filling, pop all of the ingredients into your Ninja blender and blend until smooth and creamy.
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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!
