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Mango, white chocolate and ion fruit vegan cheesecake

Prepare: over 2 hours
Cook: no cooking required
Serve: Serves 6–8
Dietary: Dairy-free Egg-free Pregnancy-friendly Vegan Vegetarian

This fresh and fruity cheesecake is suitable for vegan and dairy-free diets.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the base

60g/2¼oz cashew nuts, toasted and roughly chopped
60g/2¼oz skinless hazelnuts, toasted and roughly chopped
60g/2¼oz macadamia nuts, toasted and roughly chopped
150g/5½oz Medjool dates, stones removed and roughly chopped

For the filling

260g/9½oz cashew nuts, soaked overnight and drained
150g/5½oz ripe mango, roughly chopped
150g/5½oz thick dairy-free yoghurt
120g/4½oz vegan white chocolate, melted
100ml/3½fl oz maple syrup
50ml/2fl oz lemon juice
1 vanilla pod, seeds scraped

For the topping

fresh mango slices
ion fruit pulp and seeds
small fresh mint sprigs

Method

To make the base, blitz all of the ingredients in a food processor and press tightly into the base of a round 22cm/9in round cake tin. Chill in the fridge

, for at least one hour, to firm up.
To make the filling, blitz all of the ingredients in a food processor. Tip the mixture onto the base, smooth to level the surface and chill for in the fridge for 4 hours to set.
Decorate the top of the cheesecake with the mango slices, ion fruit and mint, cut into slices and serve.