Step 1

Pre-heat the oven to 180° C / 355° F (or 160° C / 320° F on a fan setting) and line a 20 cm / 8" square tin with baking paper so that it sticks out on all sides.

Step 2

Combine all dry ingredients in a medium size bowl, add melted and cooled vegan butter and mix well until uniform in texture.

Step 3

Scatter shortbread mixture at the bottom of the lined tin and shape it into a base by pressing it down with your fingers. Level the base using a flat-bottomed glass and prick it using a fork.

Step 4

Bake until lightly browned - about 15-20 minutes. Cool before filling.

Step 5

Soak the cashews in boiling water for 30 minutes or in cold water for several hours. Drain before using.

Step 6

Place drained cashews along with the rest of ingredients in a blender (I used Ninja smoothie maker ) and blend until the mixture is super smooth. Add ginger to your taste, I used 2 tsp for a bit of a kick.

Step 7

Place all of the ingredients in a small pot on low heat. Use a whisk to mix everything together.

Step 8

Whisking the whole time, allow the mixture to come to a simmer and to bubble for a few seconds before switching the heat off. Cool before topping the cheesecake.

Step 9

Pour cheesecake filling on top of the cooled base and decorate with blobs of mango mixture. Use a chopstick to make decorative swirls on top.

Step 10

Bake until the edges are set but the middle stays a little soft and wobbly, about 25-30 minutes depending on your oven and if you used coconut cream (25 minutes should be enough) or thin plant milk (you may need a couple extra minutes).

Step 11

Cool completely then place in the fridge for at least 2 hours before cutting. Store in an air-tight container in the fridge for up to 5 days or freeze for up to 2 months.