Mango Cheesecake!

Ingredients:

• 1 packet digestive biscuits
• 1/3 cup nuttelex
• 1 small handful pecans
• 2 tubs tofutti cream cheese
• 2 x 400ml / 13.5oz cans of coconut cream
• 3 tbsp castor sugar
• zest of one lemon
• juice of half a lemon
• 2 whole mangoes

Method:

1. Place the biscuits and pecans in a food processor and blitz until they are a fine grind. Melt the nuttelex and slowly add this to the food processor until the mix comes together and holds. Press into a pan or dish of your choice and pop in the freezer.
2. Open your cans of coconut cream and take out just the firm cream. Put the coconut water that’s left in the tin in the fridge to use in a smoothie. Place the coconut cream, tofutti cream cheese, castor sugar, lemon zest and juice and one mango into your food processor and process until really smooth.
3. Take your cheesecake base out of the freezer and put half of the filling onto the base. Slice your second mango and lay half of the slices in a spiral on top of the filling. Place the other half of the filling on top of the mango and then lay the other half of the mango slices in a spiral on top, this will give you a double layer of mango slices. Put the cake in the freezer only taking it out 20minutes before serving.