Bake it easy with Leda’s gluten and dairy free biscuit range, the perfect accompaniment when preparing your favourite dessert – this gluten free vegan cheesecake recipe will most definitely please your gluten free or vegan foodie friends.

Method
This recipe takes time for preparation, be sure to read through the directions to allow for timing.
Refrigerate the cans of coconut milk overnight this will allow the milk to separate with the creamy layer on the top. 
Cover the cashews with water in a small bowl and place in the refrigerator overnight.

Lightly grease a 20cm spring-form pan.
Process the Arrowroot Biscuits in a food processor until fine then while the processor is going, pour in the melted coconut oil, checking for consistency as you go – you may not need to use the whole amount of oil.
Press the mixture into an even layer in the prepared pan.

Drain the cashews and place in the food processor.
The cans of coconut milk will have separated, scoop out just the cream and add it to the food processor.
Add the rice malt syrup, lemon juice and vanilla extract, and process until smooth.
With the processor running, slowly add the melted coconut oil until thoroughly combined.
Pour the mixture over the crust and allow to freeze.

Mango jelly layer 
Boil 1 cup of water in a small saucepan then reduce to a light simmer. Add the monkfruit sweetener and the agar-agar powder stirring continuously until both ingredients have dissolved. Add the mango  and lemon juice, and remove from heat, stir to combine and allow to cool slightly.

Remove cheesecake from freezer and pour the jelly mixture over the cake. Set in the fridge until ready to serve.  

You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here