You'd never guess this luscious vegan cheesecake was dairy-free! Rich, creamy, and topped with a sweet and zippy mango lime topping, this one is about to become your new favorite dessert.
Preheat the oven to 400º.
In a medium bowl, stir together the graham cracker crumbs, coconut oil and sugar.
Press the mixture firmly into the bottom of a inch springform pan (anything between 7 and 9 inches works), working the mixture about an inch up the sides of the pan.
Bake until lightly browned, about 8-10 minutes.
Transfer the pan to a cooling rack and allow it to cool while you make the batter.
Lower the oven temperature to 350º.
While crust cools, place the cashews into the bowl of a food processor fitted with an s-blade. Blend to a thick paste, drizzling in a bit of your coconut milk to help it along.
Add the remaining coconut milk to the bowl, along with the tofu, sugar, lemon juice, cornstarch, vanilla, and salt.
Blend until the mixture is completely smooth.
Pour the mixture into the crust.
Bake until the cheesecake is set in the center (about 40 minutes if using a 7-inch pan, 50 minutes if using a 9-inch pan).
When the cheesecake has finished baking, transfer it to a cooling rack and allow it to cool.
While cheesecake bakes, place the mango, sugar, lime juice, water, zest and salt into a small saucepan and set it over medium heat.
Bring the mixture to a simmer. Lower the heat and allow it to cook, stirring occasionally, until the mango is soft and the liquid has become thick and syrupy.
Remove the pan from heat and allow the mixture to cool. It will continue to thicken up a bit as it does.
Once cheesecake and topping have cooled, spoon the topping over the cheesecake.
Refrigerate the cheesecake for at least one hour before serving.
You can make your own crumbs by crushing graham crackers in a food processor, or sticking them in a sturdy plastic bag and rolling them with a rolling pin. You'll need about 15 or 16 whole crackers.