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.