No-Bake Mango Blackberry Cheesecake - Easy Recipes Delight
A luscious vegan cheesecake with mango and blackberry layers. No baking needed!
Servings: 8 slices
Ingredients
- 1 1/2 cups raw cashews, soaked overnight
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup fresh mango chunks
- 1 cup fresh blackberries
- Juice of 1 lemon
Instructions
- Line a 7-inch springform pan with parchment paper.
- Pulse coconut and almond flour in a food processor until fine.
- Add 1/4 cup soaked cashews, 2 tbsp maple syrup, 2 tbsp coconut oil, and salt. Process to combine.
- Press the crust mixture firmly into the pan and set aside.
- Blend remaining cashews, remaining maple syrup, coconut oil, vanilla, lemon juice until smooth.
- Pour half the filling over the crust and smooth.
- Blend remaining filling with mango, then pour over first layer.
- Blend blackberries separately and swirl into the top layer.
- Freeze for 4-6 hours or until firm.
- Let sit at room temperature for 10 minutes before slicing.