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

No Bake Mango Blackberry Cheesecake (dairy free, gluten free, paleo, and vegan) ~ www.savorylotus.com

5 from 9 reviews

Ingredients

FOR THE CRUST

CASHEW CHEESECAKE LAYER

FOR MANGO LAYER

FOR BLACKBERRY LAYER

Instructions

  1. Grease a 6 inch springform pan with coconut oil and line bottom with a circle of parchment paper.
  2. 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.
  3. 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.
  4. Scoop out one cup of mixture and set aside (for blackberry layer)
  5. 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.
  6. 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.
  7. Return to freezer to completely firm up – at least 3-4 hours.
  8. 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.
  9. Store leftovers tightly wrapped in freezer.

Notes