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!
FOR THE CRUST
- 1 cup shelled pistachios (like this)
- 1/2 cup sunflower seeds (like this)
- pinch of salt
- 1/2 cup dried apricots, soaked in water for 10 minutes and drained (like this)
CASHEW CHEESECAKE LAYER
- 2 cups raw cashews, soaked for at least 6 hours or overnight
- 1/2 cup full fat coconut milk (I use THIS BPA free brand)
- 1/4 cup coconut oil, melted (I like THIS brand)
- 1/4 cup maple syrup
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
FOR MANGO LAYER
- 1 fresh mango, peeled and chopped
FOR BLACKBERRY LAYER
- 1 cup (packed) fresh or frozen blackberries
- Grease a 6 inch springform pan with coconut oil and line bottom with a circle of parchment paper.
- To prepare crust: Pulse nuts and seeds in a food processor until broken up and crumbly. Add soaked and drained apricots and process until forms a loose, sticky dough. Press dough into prepared springform pan. Place into freezer while you prep the filling.
- In a high speed blender OR food processor, blend soaked and drained cashews, coconut milk, coconut oil, maple syrup, lemon juice, and vanilla until creamy, velvety smooth (be patient, this could take a couple of minutes.) Be sure to scrape sides a couple of times. Adjust for sweetness and lemon.
- Scoop out one cup of mixture and set aside (for blackberry layer)
- Add mango pieces to remaining cashew mixture and puree again until completely smooth. Remove crust from freezer and pour mango mixture on top, smoothing it out the top and tapping pan on counter to allow it to settle nicely. Place into freezer to set for about 20 minutes.
- In the same blender/food processor, add the one cup of cashew filling that you set aside and blackberries and process until creamy smooth. Remove mango layer cake from freezer and spread blackberry mixture over top.
- Return to freezer to completely firm up – at least 3-4 hours.
- Before serving, allow to sit out for 15-30 minutes (depending on how soft you want it) to make cutting easier. Using a warm knife makes this job easier. Simply run knife under hot water and dry.
- Store leftovers tightly wrapped in freezer.
- I used pistachios and sunflower seeds in my crust feel free to use 1 and 1/2 cups of any nuts or seeds that make you happy.
- If you don’t have dried apricots, you can sub 6-7 pitted dates.
- I used a 6 inch springform pan for this cake. You can also use an 8 inch springform pan. The cake just won’t be as tall.
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