No Bake Mango Blackberry Cheesecake (dairy free, gluten free, paleo, and vegan)

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This easy-to-make No Bake Mango Blackberry Cheesecake is for all of you cake lovers who don’t want to bake.  Creamy, silky smooth layers of luscious mango and blackberry filling all nested on top of a dried apricot and pistachio crust.

I’ve often said that baking is my happy place, but I’ve come to realize that there’s another side of making desserts that can be pretty fun too:  raw desserts.  Raw desserts are awesome because they usually are made with healthy, real food ingredients and generally are super easy to throw together.

Growing up, I always loved cheesecake.  Luscious creamy cake filling that just melts in your mouth.  Lucky for me, it’s super easy to make a dairy free version of cheesecake with soaked cashews that really mimics the smooth texture that we all love so much.

And it’s no bake!  Who doesn’t love that?  If you can operate a blender or food processor, you can make this cake. You just mix up the filling ingredients and go. Even those not baking inclined can create a beautiful, fancy-looking dessert that looks like it took hours to make.

 

Isn’t that just dreamy?

 

Here’s the deets:

….the crust: dried apricots, pistachios, and a pinch of salt crushed together to make the perfect base.  You can use any nuts or seeds that you want.  You can also sub dates for the dried apricots.  So versatile.

….the mango cheesecake layer: soaked cashews blended together with full fat coconut milk, coconut oil, maple syrup, vanilla, and a bit of lemon (to give it that tang we love in cheesecake)  Add a healthy dose of fresh mango to create a tropical dream situation.

….the blackberry cheesecake: more velvety cashew filling blended with sweet blackberries to add a summery decadent finish to this already amazing cake.

 

Basically, I love this cake.  It’s healthy dessert at it’s best.

 

Making this cake was even more fun because we live in Northern California, and it’s blackberry season.  They grow everywhere around here.  If you follow me on INSTAGRAM, you may know that our family bought a small piece of land, and we are currently building a new home on it.  The blackberries for this recipe came from the blackberry bushes that line the back of our property.  I feel so blessed and grateful.

And you know what the best part about this mango blackberry cheesecake is?  Almost anyone can eat it seeing as it’s dairy free, gluten free, grain free, paleo, and vegan. Enjoy!

xo,

K

 

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