Tropical cheesecake

Instructions

1. Blitz the digestive biscuit in a mini food processor, to a crumb. If you don’t have a food processor you can put the biscuit in a mug and crush to a crumb using the end of a rolling pin.
2. Combine the biscuit crumb and melted spread and press the mixture into the base of a small dessert glass or ramekin. Chill the base in the fridge while you make the fillings.
3. Blitz the mango in a mini food processor until you have a purée then set aside. In a small bowl, whisk together the soft cheese, yogurt, agave syrup and vanilla until combined.
4. Spoon the mango purée over the biscuit base, followed by the cheesecake mixture. Chill in the fridge for 2 hours, to firm up.
5. To serve, finely dice half the extra mango and slice the remaining mango. Top the cheesecake with the diced mango and passion fruit and serve with the sliced mango on the side.