No-bake Mango Cheesecake

Ingredients:
Cookie dough:
200g remaining vegetable oil (or other gluten-free cookies)
120g melted vegetable oil
Mango Cheesecake Filling:
250g mango, chilled and stuffed
250g (e.g. Smooth -V or Quark soy such as Alpro Skyr)
75 g sugar (choice of type)
200 ml coconut oil, chilled coconut milk
80 ml
1 pack of Agar-Agar (enough for 500 ml)
Hazelnuts:
2 tbsp. mixed corn 5 tbsp water
4 seeds (or approx. 120ml fruit seeds)

Preparation:
Prepare the dough:
Line the bottom of a 20cm pan with baking paper.
In a closed bag, break the cookies into thin pieces on top of the cookies using a food processor or rolling pin.
Mix cookie crumbs with melted vegan butter until well combined and press mixture firmly into the bottom of the prepared pan.
Place in the refrigerator or freezer for at least 15 minutes to set.
Prepare the cream cheese:
Mix the mango, vegan cheese and sugar until smooth and creamy.
In a separate bowl, whisk the cold vegetable oil until stiff peaks form.
In a small saucepan, add the Agar-Agar to the coconut milk, bring to the boil and cook for 2 minutes.
Mix a few spoonfuls of mango cream into the Agar-Agar mixture, heat and fold immediately. remaining cream and whipped cream until well combined.
Pour the filling over the cool, smooth top and refrigerate for at least 4 hours or overnight.
Prepare the seed oil Above:
Soak the corn in water, then add the seed oil to the stove and heat until the mixture thickens.
Let it cool slightly before spreading it on the cheesecake.

Preparation:
After the cheesecake is baked, carefully remove it from the springform pan, pour passion fruit on top and sprinkle fresh fruit or coconut on top if desired.
We will come until you are ready to work.
Enjoy this refreshing, fruity, creamy dessert that is sure to bring out the flavors