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!

AuthorTessa Pennick
Rating

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!

Mango_Blueberry_Cheesecake_ChangingHabits

Yields12 Servings

Base
Mango layer
 1 1/4 cups 2die4 Activated Cashews (soaked for 4+ hours in filtered water)
 2 tbsp coconut milk
 1 mango, diced
 1 tsp vanilla extract
 1 tbsp coconut butter (or Changing Habits Coconut Oil)
Blueberry layer
 3/4 cup 2die4 Activated Cashews (soaked for 4+ hours in filtered water)
 125 g blueberries
 2 tbsp coconut milk
 1 tbsp coconut butter (or Changing Habits Coconut Oil)
Garnish
 Small handful of blueberries
 Pieces of mango
 Edible flowers or pistachios (optional)

1

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.

2

Add all base ingredients into a Thermomix or food processor and blend on a high speed until they form a fine consistency.

3

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.

4

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.

5

Spoon the mango layer mixture onto the base and place back in the freezer to become firm before adding the next layer.

6

Add the blueberry layer ingredients into the Thermomix or food processor and blitz on a high speed until smooth with no lumps.

7

Spoon the blueberry mixture onto the mango layer and place back in the freezer for 2+ hours to become firm.

8

Remove the cheesecake from the freezer and sprinkle with mango pieces and blueberries to serve.

9

** Optional - serve with edible flowers or pistachio nuts

Ingredients

Base
Mango layer
 1 1/4 cups 2die4 Activated Cashews (soaked for 4+ hours in filtered water)
 2 tbsp coconut milk
 1 mango, diced
 1 tsp vanilla extract
 1 tbsp coconut butter (or Changing Habits Coconut Oil)
Blueberry layer
 3/4 cup 2die4 Activated Cashews (soaked for 4+ hours in filtered water)
 125 g blueberries
 2 tbsp coconut milk
 1 tbsp coconut butter (or Changing Habits Coconut Oil)
Garnish
 Small handful of blueberries
 Pieces of mango
 Edible flowers or pistachios (optional)

Directions

1

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.

2

Add all base ingredients into a Thermomix or food processor and blend on a high speed until they form a fine consistency.

3

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.

4

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.

5

Spoon the mango layer mixture onto the base and place back in the freezer to become firm before adding the next layer.

6

Add the blueberry layer ingredients into the Thermomix or food processor and blitz on a high speed until smooth with no lumps.

7

Spoon the blueberry mixture onto the mango layer and place back in the freezer for 2+ hours to become firm.

8

Remove the cheesecake from the freezer and sprinkle with mango pieces and blueberries to serve.

9

** Optional - serve with edible flowers or pistachio nuts

Mango & Blueberry Cheesecake

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