This dessert is stunning and tastes as good as it looks! Mango and blueberries combine in a silky smooth cheesecake with a wonderfully nutty base. Divine!
Soak 2 cups of cashews in filtered water overnight (or for at least 4 hours). These will be used for the mango and blueberry layers.
Add all base ingredients into a Thermomix or food processor and blend on a high speed until they form a fine consistency.
Line a round baking tin with baking paper and spoon the base ingredients into the bottom. Flatten down with the back of a large metal spoon to form an even base. Place in the freezer.
Add all of the mango layer ingredients into a Thermomix or food processor and blitz on a high speed until really smooth, removing all lumps.
Spoon the mango layer mixture onto the base and place back in the freezer to become firm before adding the next layer.
Add the blueberry layer ingredients into the Thermomix or food processor and blitz on a high speed until smooth with no lumps.
Spoon the blueberry mixture onto the mango layer and place back in the freezer for 2+ hours to become firm.
Remove the cheesecake from the freezer and sprinkle with mango pieces and blueberries to serve.
** Optional - serve with edible flowers or pistachio nuts
Ingredients
Directions
Soak 2 cups of cashews in filtered water overnight (or for at least 4 hours). These will be used for the mango and blueberry layers.
Add all base ingredients into a Thermomix or food processor and blend on a high speed until they form a fine consistency.
Line a round baking tin with baking paper and spoon the base ingredients into the bottom. Flatten down with the back of a large metal spoon to form an even base. Place in the freezer.
Add all of the mango layer ingredients into a Thermomix or food processor and blitz on a high speed until really smooth, removing all lumps.
Spoon the mango layer mixture onto the base and place back in the freezer to become firm before adding the next layer.
Add the blueberry layer ingredients into the Thermomix or food processor and blitz on a high speed until smooth with no lumps.
Spoon the blueberry mixture onto the mango layer and place back in the freezer for 2+ hours to become firm.
Remove the cheesecake from the freezer and sprinkle with mango pieces and blueberries to serve.
** Optional - serve with edible flowers or pistachio nuts
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