Mango cheesecake.

Spread the oat flakes mixed with the coconut oil on the container we are going to use. It should be compact, if necessary add more coconut oil. Take to the refrigerator.

Put the gelatin leaves to hydrate for at least 10 minutes. Meanwhile, put the milk and the Philadelphia cheese in a saucepan and stir until the cheese is dissolved. If we want it to be sweeter, add the desired sweetener.

Turn off the heat and let stand for a couple of minutes. Then add the well-drained gelatine leaves and whisk so that it is well integrated.

Add the mixture to the bowl in which we have the oat flakes and return to the refrigerator for at least two hours.

The topping can be of the fruit of your choice, in my case it is mango. I simply beat it and once the two hours have passed, I put it on top and put it back in the fridge.