For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)

¼ cup melted coconut oil or vegan butter

2 tbsp maple syrup or agave

For the Cheesecake Layer:

1 ½ cups raw cashews (soaked overnight or in hot water for 1 hour)

½ cup coconut cream (just the thick part from a can)

¼ cup maple syrup or agave

2 tbsp lemon juice

1 tsp vanilla extract

2 tbsp melted coconut oil

For the Mango Layer:

1 ½ cups fresh mango puree (blend ripe mangoes)

1 tbsp lemon juice

1 tbsp cornstarch or agar agar powder (to thicken)

Optional: Sliced fresh mango for topping

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Prepare the Crust: Combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix well and press into the base of a springform or tart pan. Refrigerate while preparing the cheesecake layer.
Make the Cheesecake Layer: Drain soaked cashews and blend with coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil until smooth. Pour over the crust and freeze for 3-4 hours until set.
Prepare the Mango Layer: In a saucepan, cook mango puree, lemon juice, and cornstarch (or agar agar) until thickened. Let it cool slightly.
Pour the mango layer over the set cheesecake and freeze for another 1-2 hours to set.
Let the cheesecake sit for 10-15 minutes before slicing, garnish with fresh mango, and serve chilled.

Use fresh mango for the best flavor, or canned mango puree if preferred.

If you don’t have coconut cream, full-fat coconut milk works as an alternative.

Adjust sweetness with your preferred sweetener, such as coconut sugar or stevia.