Desserts, Vegan, Vegetarian

Mango Cheesecake

Step 1 of 4

Begin by making the cheesecake base and add the rolled oats into your Ninja Kitchen food processor and blitz to form a flour. Add in the coconut oil, coconut and agave syrup, then blend until well combined.

Ingredients

For the base

1 tbsp agave syrup
1 tbsp coconut oil
300g rolled oats
2 tbsp desiccated coconut

For the filling

1 small mango
3 tbsp agave
200ml canned coconut oil
Zest of 1 lemon
3 tbsp coconut oil
3 tbsp cashew butter

Step 2 of 4

Press the mixture into a lightly greased muffin tray- (this will make around 5 cheesecakes), then pop these into the freezer.

Ingredients

For the base

1 tbsp agave syrup
1 tbsp coconut oil
300g rolled oats
2 tbsp desiccated coconut

For the filling

1 small mango
3 tbsp agave
200ml canned coconut oil
Zest of 1 lemon
3 tbsp coconut oil
3 tbsp cashew butter

Step 3 of 4

For the filling, combine the ingredients in your Ninja Kitchen blender and blitz until smooth and creamy. Pour the filling over the cheesecake bases and leave these to set up in the freezer for 4 hours minimum, or overnight.

Ingredients

For the base

1 tbsp agave syrup
1 tbsp coconut oil
300g rolled oats
2 tbsp desiccated coconut

For the filling

1 small mango
3 tbsp agave
200ml canned coconut oil
Zest of 1 lemon
3 tbsp coconut oil
3 tbsp cashew butter

Step 4 of 4

I love to decorate these with some freeze-dried berry powder and melted blueberries, but of course, you can add whatever you desire!

Ingredients

For the base

1 tbsp agave syrup
1 tbsp coconut oil
300g rolled oats
2 tbsp desiccated coconut

For the filling

1 small mango
3 tbsp agave
200ml canned coconut oil
Zest of 1 lemon
3 tbsp coconut oil
3 tbsp cashew butter

Cooking method:

Standard