Dive into the lush layers of our Vegan No-Bake Mango Cheesecake with a crunchy cookie crust and a tangy passion fruit topping! Perfect for summer days!

Prepare the Crust:
Line the bottom of a 20cm springform pan with baking paper.
Crush the cookies into fine crumbs using a food processor or by rolling a rolling pin over the cookies in a sealed bag.
Mix the cookie crumbs with melted vegan butter until well combined and press the mixture firmly into the bottom of the prepared pan.
Chill in the fridge or freezer for at least 15 minutes to firm up.
Make the Cheesecake Filling:
Blend the mango, vegan cream cheese, and sugar until smooth and creamy.
In a separate bowl, whip the chilled plant-based cream until stiff peaks form.
In a small pot, stir the Agar-Agar into the coconut milk, bring to a boil, and simmer for about 2 minutes.
Mix a few tablespoons of the mango cream into the Agar-Agar mixture to temper it, then quickly fold this into the remaining mango cream and whipped cream until well combined.
Pour the filling over the chilled crust, smooth the top, and let set in the fridge for at least 4 hours, or overnight.