This vegan lime and mango cheesecake recipe is a a tropical sensation! Perfect for a dinner party, or even just a little mid-week treat.
Prep time: 15
Cooking time: 2 hours (to freeze)
Whizz all the crust ingredients in a food processor until it forms into crumbs, then divide between four mini-tart pans. Use damp fingers, and press down until it resembles a crust. Leave to one side while you make the filling.
Process the mango, cashews (drained), lime juice and zest, coconut oil and cream, mint, vanilla and maple syrup until creamy.
Pour into crust cases, and freeze for at least two hours.
Remove from the freezer and leave for only a few minutes before serving. Garnish with fresh mint leaves or lime slices.
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