Directions

1Crush the cookies in a blender. Start adding Epigamia almond milk gradually and mix it using a rubber spatula

2The mixture should be not too dry nor too wet, just enough to hold the shape when squeezed by hands

3Line the bottom of the pan with parchment paper and firmly press the cookie-milk mixture on it

4Soak gelatin in 66 grams of cold water, let it sit for 5-10 minutes.

5Place Epigamia Mango Coconut Milk Yogurt, cream and Epigamia Almond milk in a bowl and whisk everything together till smooth. Microwave soaked gelatin for 5-10 seconds and add it to the coconut yogurt mixture when it cools down. Stir everything together.

6In another bowl, whisk cream cheese, mango puree and lemon juice until the mixture becomes smooth. Add the coconut milk yogurt mixture and give it a good stir. Start to add whipped cream and mix everything together with a rubber spatula.

7Pour the filling into a baking pan with cookies in the bottom and even the surface. Place the pan in the fridge for 1-2 hours.

8In a small saucepan heat ⅓ of mango puree, remove the pan from the heat. Microwave soaked gelatin for 5-10 seconds and when mango puree cools down a bit, add gelatin liquid in there.

9Stir everything together. Add remaining ⅔ puree to the mixture and give it a good stir. Let the mixture cool down for 5 minutes.

10Remove cheesecake from the fridge and pour mango gelee on top. Place into the fridge and let it rest overnight.

11In the morning release the cheesecake from the pan and garnish some shredded coconut.