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!
Enjoy!
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.See prettypies.com/shop for more ingredients!Keep refrigerated. Lasts about 4-5 days, depending on your strawberries (they get softer once cut). I do not recommend storing in the freezer since the fruit will change texture when thawed.Pin it!