Vegan no bake blueberry mango cheesecake

Equipment

• Food processor/blender
• Springform cake tin

Ingredients

Crust

• 120g QE Almonds
• 120g Arnott’s Gingernut biscuits
• 65ml coconut oil

Filling

• 1 cup QE Cashews (soaked in water for 5hrs or overnight, then drained prior to use)
• 2 tbsp QE honey
• 2 tbsp lemon juice
• Zest from one lemon
• 2 tbsp coconut oil
• 85g coconut milk OR coconut yoghurt
• 40g frozen blueberries
• 50g frozen mango

Method

1. Put the almonds and gingernut biscuits into a food processor and pulse to a fine crumb. Add salt and pulse. While pulsing, slowly pour in all the coconut oil until you reach a thick paste.
2. Press the paste mixture into a springform cake tin and form an even crust on the bottom of the tin with your hands or the bottom of a glass cup. Place the cake tin in the freezer for about 30 minutes to allow the crust to set.
3. Put all filling ingredients into a blender or food processor and pulse until smooth and creamy. Pour the filling over the crust and cover the cake tin with cling wrap. Place it back in the freezer for at least 4 hours.

Remove the cling wrap and the cake from the cake tin and thaw for 15 minutes. Top with shredded coconut, blueberries, mango, QE flaked almonds, edible flowers or lemon zest and serve.