A tropical treat for your summer celebrations: Mango Berry Cheesecake! A stunningly pink “cheesecake” layered with dairy-free mango cream, fresh fruit, and a special, magical ingredient to intensify the color & flavor. 😉
Not only pretty on the outside, but pretty inside! Whole food ingredients and NO sugar of any kind added! (which still boggles my mind.)
I used just a little liquid stevia and fresh fruit to sweeten this cheesecake. Plus, there’s natural sweetness from the cashews and coconut, which means you don’t need to add much to have a delicious GUILT-FREE treat. Yaaas.
And there’s a pretty surprise inside: when you cut it, you’ll see the beautiful pieces of strawberry and mango on each slice! Love.
I am so excited to connect with new friends from across the globe. Meeting so many people through this blog was so unexpected, but so very wonderful. I am thankful for each and every one of you, and I am touched by your kindness. I send it all right back to you! <3 I’m seriously inspired by your generosity and love. You never know how a kind word can have such a big impact. #kindnessmatters
And a big Thank You to one of my awesome international fans for inquiring about mango dessert recipes because you gave me the idea for this mango cheesecake! =D He said mango is abundant over in India. How cool! (If you want to see a recipe, let me know and I just might make it!)
I had never even tried mango until about a year or so ago, but I LOVE IT. And I love how the fresh mango adds incredible natural sweetness and softness to this dessert. And then adding sliced strawberries layered inside adds beautiful color and texture. It’s a perfect slightly tangy/slightly sweet pairing! Hello summer!
Blend, Layer, Chill
Making this dessert is super easy! You just need a food processor. Blend the ingredients, pour half into your pan then add a layer of fruit, more cream, and then the ultra PINK strawberry cream on top! #hearteyes Let it chill for several hours to set and it’s ready to be devoured.
This “cheesecake” doesn’t have any cheese in it, haha! But it does have a very similar creaminess to cream cheese. It’s made with cashews! I love you, cashew cream.
With more fruit and less coconut oil than some of my other recipes, this cake is very light. Just the thing to cool off on a hot summer day.
I get freeze dried fruit at Aldi, Target or Sprouts. But if you can’t find any there, you can always find them on Amazon (My bff. Seriously).
This cheesecake was a very special dessert because it was my daughter, Violet’s birthday cake! We had a fun weekend celebrating her birthday with her grandparents. I still can’t believe she’s FOUR! I call her my babydoll, but she’s definitely not a baby anymore. Ms. Independent just about sums her up! My sweet and sassy little miss. Even though she makes me pull my hair out, I love her so.
At her party, I was nervous to have so many cake taste-testers, but I’m happy to report that everyone loved it! There were even a couple self-professed “stevia haters,” haha, but even they enjoyed it! I couldn’t even taste the stevia – no aftertaste. Just yummy sweetness!
Mango Berry Cheesecake
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
To make the crust:
- Add flour to a medium bowl. Add salt, water, and melted coconut oil. Mix well with a fork.
- 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.
- 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.
- Pour half the cheesecake filling over the crust.
- 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.)
- 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.
- 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!