Vegan mango and lemon cheesecake
So I never seem to make cheesecake as I always think it is very time consuming to make. Although for my birthday on the weekend I decided I wanted to make something different and thought I would try cheesecake. I made the recipe in muffin trays so that way I didn't have to try to cut a large cheese cake. Each one is perfect for one serving and the recipe made around 16 mini cheesecakes. This one is vegan and gluten free and only uses a few basic ingredients. I soaked the the cashews for about 30 minutes, just enough to soften them to blend up for the filling. Base For the Base: 1 packet of Gluten and Dairy free arrowroot biscuits 4 tablespoons of coconut oil 3 teaspoons of Pure maple syrup For the Filling: 200gms of cashews a few drops of lemon essences 1 cup of coconut cream 1.5-2cups of mango pieces 3 tablespoons of pure maple syrup 3 tablespoons of coconut oil Method Line a muffin tray with paper liners and blend all the base ingredients togeth