The night before making this Vegan No Bake Mango Cheesecake (or at least 5h prior), place the Pitted Dates and Raw Cashews in two seperate bowls and cover with water. Leave to soak until ready to use, then drain well to remove most of the water.
Vegan Cheesecake Crust
Place the Soaked Pitted Dates, Desiccated Coconut, Hazelnuts, Almonds, melted Coconut Oil and Rice Malt Syrup in the bowl of your food processor. Pulse until all the ingredients are blended together and it resembles a thick paste. (See note 1)
Press the dough on the bottom of a Springform Pan lined with baking paper. Use the bottom of a cup to evenly pack the dough. Place in the freezer to set for about 30 minutes.
Dairy-Free Mango Cream
Place the Frozen Mangoes, Coconut Cream, Lemon Juice, Soaked Cashews, melted Coconut Oil, Pitted Dates and Rice Malt Syrup in a cleaned bowl of your food processor. Process until completely smooth and creamy - it could take a few minutes. Adjust sugar / sour level to taste.
Pour the Mango Cream over the cold Cheesecake Crust. Tap the Pan on your bench to remove any air bubbles, then place back in the freezer for a couple of hours, or until completely hard and set.
Passion Fruit Mango Glaze
Blend the Frozen Mango and Water in a mixer until completely smooth. Add the Pulp and Seeds of a Passion Fruit and pulse a couple of times to mix it in the mango puree. Don't over blend it - you want the seeds to stay full.
Transfer into a small pot and bring to a boil. Add the Agar Agar Powder and whisk for a couple of minutes. Remove from the heat and directly pour into the squeeze bottle - or over the cheesecake. Place back into the freezer.
The Mango Cheesecake will be very hard when just out of the freezer; make sure to transfer it into the fridge at least a couple of hours before serving.
Optional: To finish the No Bake Mango Cheesecake, top with a few fresh Mint Leaves and Hazelnuts sliced in half.
Blend more or less to create different crust textures - either blended very smoothly or roughly blended for more crunch