Vegan Mango Cheesecake

If mango isn't your thing, you can 100% leave it out! You can also substitute any other type of dry/crunchy cookie/cracker (ie graham cracker, Oreo sans creme filling, etc.). Click the photo for the video with the steps!

Crust ingredients:
1.5 cups of shortbread cookie crumbs (I used Lorna Doone cookies, they're dairy free)
1/4 cup + 1 TBS coconut oil, melted
1/4 cup granulated sugar

Cheesecake ingredients:
16oz vegan cream cheese, room temp (I used Trader Joe’s)
6oz coconut cream (not coconut milk)
160g granulated sugar
1/3 cup freeze dried mango powder (can use less, or optional)
2 TBS cornstarch
1 TBS vanilla bean paste (you can use extract, but please make sure it's pure vanilla- or else, just omit)
1.5 TBS lemon juice

Preheat oven to 350F. Prepare a 9" springform pan with parchment paper cut into a round for the bottom, and aluminum foil wrapped around the outside to prevent leakage.

In a food processor grind up your cookies (or, put them in a plastic bag and "steamroll" them with a rolling pin). In a bowl, combine the cookie crumbs, coconut oil, and sugar. Pour the mixture into the prepared pan, and press to evenly distribute (I like using the bottom/sides of a small measuring cup or mason jar to press down and along the sides). Set aside.

Whip the cream cheese using a stand or handheld mixer until fluffy, about a minute.
Add the coconut cream, sugar, cornstarch, vanilla, and lemon juice and mix to combine until smooth.
Add in the mango powder and mix to just incorporate. pour the mixture into the prepared pan with the crust.

Bake for about 50mins. Turn off the oven and let sit for another 10mins. Remove from the oven and let cool about 15mins (the cheesecake will look jiggly and not set, but don't worry it will firm up as it cools- do not try to bake it longer, you'll over-bake it).
Because of the powdered mango, the top might also look imperfect (a little darker colored and ripply- so, expect that, or you can omit and the top should be smooth).
Chill in the fridge for 4-5 hours, until set. Remove from the springform pan and serve!