With summer in full flow what is a more refreshing dessert than a vegan cheesecake....?

Mango and passionfruit cheesecake

For the cheesecake base:

• 20g vegan butter alternative
• 40g vegan ground digestive biscuits

1. Melt the butter alternative in the microwave for 20 sec @ 850C. Add the ground biscuits and mix with a spatula, until the biscuits have absorbed all the fat.

2.Using a pestle or anything heavy, press the mix into the bottom of the spring form

3. Transfer to the fridge, allowing the base to harden.

For the cheesecake mix

• 180g mango purée (made from very ripe mangoes)
• 1 tsp agar agar powder
• 25g unrefined golden caster sugar
• 150g vegan alternative cream cheese
• 40g plant-based cream

1. In a saucepan, dissolve the agar agar in the fruit purée. Bring to the boil, whisking continuously and keep it boiling for 10 sec.

2. Pour the rest of the ingredients into a food processor. Slowly add the purée and blend until you reach a smooth and silky consistency.

3. Fill the spring form with the mix and leave 1cm space on the top. Transfer to the freezer.

For the mango and passionfruit jelly

• 100g mango and passion fruit juice
• ½ tsp agar agar powder
• 1-2 fresh passion fruits

1. Dissolve the agar agar in the juice and bring to the boil

2. Remove the springform from the freezer, spread a few passion fruits seeds over the mix, and pour the jelly on top of it.

Let it set in the fridge.

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With thanks to the wonderful Chef Danielle Maupertuis www.freefromdesserts.com