Mango and ginger cheesecake

IDDSI LEVEL 2 MILDLY THICK

Time to prepare 10 minutes plus overnight to stand Serves 4

l 50g ginger biscuits l 250g silken tofu l ½ tsp vanilla extract l 75g puréed mango l 100g vegan cream cheese (Philadelphia Plant-Based works well) l 50g soya cream l 1 tbsp maple syrup or to taste 1 Place the biscuits into a blender to make a crumb mixture. Divide the mixture into 4 individual serving dishes. 2 Purée the tofu, vanilla extract, mango, cream cheese, and soya cream together. Taste and add maple syrup. 3 Add the mixture to the serving dishes and place into the fridge overnight. This stage is important to allow the mixture to slightly thicken but also to ensure the biscuits have become completely soft and moistened. Any dry crumb can be a choking hazard. 4 Test before serving.