Mango Berry Cheesecake! A surprisingly pink “cheesecake” with dairy-free mango cream, fresh fruit and a special, magical ingredient to enhance color and flavor. Not only beautiful from the outside, but also from the inside! Whole food ingredients and no added sugar! And there is a nice surprise: if you cut it, you will see the beautiful pieces of strawberry and mango on each slice! Love.
Ingredients
Coconut Flour Crust
- 1/3 cup coconut flour
- 1/3 cup water
- 3 Tbs coconut oil
- Pinch of Himalayan pink salt
Mango Cashew Cream
- 2 cups raw cashews soaked
- 1/3 cup coconut milk
- 55 drops stevia to taste
- 2 tsp vanilla extract I use alcohol free
- 3 Tbs lemon juice
- 1 cup mango about 1 whole mango
- 1/3 cup coconut oil melted
- 1/8 to 1/4 tsp turmeric for color
- 1/4 tsp lemon zest
- Dash of salt
Fresh Fruit Layer
- 1/2 cup mango diced
- 2 strawberries sliced
Strawberry Cream Layer
- 1.2 oz package of freeze dried strawberries
- 1 large strawberry
- 2 Tbs mango
- Squeeze of lemon juice about 1 Tbs
Instructions
To make the crust:
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Add flour to a medium bowl. Add salt, water, and melted coconut oil. Mix well with a fork.
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Press into a 7″ parchment-lined springform pan. Set aside while you make the filling.
To make the mango cheesecake layer:
- Soak cashews in a bowl of water overnight. OR soak in hot water (brought to a boil) for 2 hours. Drain and rinse.
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Place soaked cashews in a food processor and blend for several minutes. Scrape down the sides and add the remaining ingredients. Blend smooth. Taste and adjust for sweetness.
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Pour half the cheesecake filling over the crust.
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Add a layer of strawberry slices pressed around the perimeter of the springform, then a circle of diced mango around the strawberries. (Avoid placing fruit in the center, since that makes it more difficult to slice.)
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Cover the fruit with more cheesecake filling, reserving several large spoonfuls for the last layer.
To make the strawberry layer:
- Add the freeze dried strawberries to the food processor and blend smooth, followed by the remaining ingredients. Add extra lemon juice to help it blend, if needed.
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Spread the pink cream over the cheesecake. Decorate with more fruit. Cover and refrigerate for 4-5 hours to set. When it’s firm to the touch, it’s ready to eat!
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Enjoy!
Originally posted 2019-01-21 05:05:56.
Notes
I used a small cheesecake pan. If you use a standard size (9") your cake will be flatter/shorter. You can double the recipe if you wish. *If you prefer not to use stevia, replace the coconut milk with an equal amount of maple syrup to taste. I would try 3-4 Tbs.
Originally posted 2019-01-21 05:05:56.
