Raw, gluten free, refined sugar free, no-bake and vegan!
Line a 20 cm (8 inch) round springform pan with baking paper and brush the sides with a little melted coconut oil.
Add all crust ingredients to a food processor and process for around 1 minute until a fine, sticky crumb forms.
Remove the base mixture from the processor and press into the prepared pan with the back of a spoon (fingers work just fine too).
Add all cheesecake ingredients to a blender and use the pulse setting at first until everything starts to come together. Blend until very very smooth.
Pour cheesecake mixture onto the prepared base and use a spatula or spoon to make it nice and smooth on top.
Place in the freezer, ensuring it is sitting flat (we don't want no crooked cheesecake!) and freeze for approx. 5 hours.
Remove from freezer and leave at room temperature for at least 20 minutes before releasing the springform pan and transferring to a plate. Return to the fridge if you do not wish to serve it within an hour after removing from freezer. *See note
To make the mango topping, simply blend the topping ingredients for 20-30 seconds and dallop onto the cake, spreading with the back of a spoon. Serve with extra sliced fresh mango.
*The flavour of your cheesecake will be heavily affected by the flavour of the mangoes you choose. Make sure you pick really ripe ones (almost to the point of over-ripe). The sweeter the better! Soak your cashews for a minimum of 3 hours and a maximum of 8. The nutritional yeast along with the lemon juice will add a cheesy tang that would normally be provided by the cream cheese in a cheesecake. The cake is ready to serve once it is completely defrosted.