Tropical No Bake Cheesecake

200g Krispie biscuits (or use digestive or vanilla wine if preferred)

2 tbsp icing sugar

⅓ cup The Good Oil extra virgin sunflower oil

⅔ cup coconut cream (well chilled)

⅔ cup cream (well chilled)

500g cream cheese, room temperature

¼ cup icing sugar

1 tsp vanilla extract

Juice of a lime

1 cup mango puree

1 ½ tsp powdered gelatin, dissolved in 2 tbsp warm water

¼ cup toasted coconut threads or flakes

Finely grated lime zest (optional)

Fresh tropical fruit, e.g mango, pineapple, dragonfruit or kiwifruit

Crush the biscuits finely in a food processor or zip lock bag. Mix with the icing sugar and The Good Oil extra virgin sunflower oil until evenly combined. Press firmly into the base of a 20cm springform tin. Freeze for 10 to 15 minutes while you prepare the filling.

In a large bowl, whip the coconut cream and cream together for a few minutes until thick peaks form. Add the room temperature cream cheese and icing sugar, beating until smooth and well combined.

Add the vanilla extract, lime juice and mango puree, mixing until fully incorporated. Stir through the dissolved gelatine until evenly distributed.

Pour the filling over the chilled base and smooth the top. Refrigerate for at least 6 hours or overnight, until fully set.

Just before serving, sprinkle with toasted coconut and lime zest if using. Serve with fresh tropical fruit.