Grain-free vegan light cheesecake with almost mousse-like consistency, fruity, zesty and simply delicious.
This is what we eat in Heaven on Earth :) I’ve made this Raspberry Mango Lime Cheesecake purely for my pleasure and it didn’t disappoint. It’s light, almost mousse-like consistency, fruity, zesty, everything a summer dessert should be about.
Three lovely layers of yumminess topped with some beautiful edible flowers to bring joy to the soul. And so I have to share it with you because maybe you’d love to try :)
I’ve created the crust slightly differently this time and used dried mango together with Brazil nuts, desiccated coconut and little coconut oil. It’s not as sticky as when made with more sticky fruits like dates, but works perfectly well. It’s also less sweet. In the raspberry and mango layers, I’ve used cacao butter which makes these two layers light with an interesting flavor and helps them to set.
The edible flowers are totally optional, with the three colorful layers the bars look striking enough and I don’t think they even need any topping. But if you’d love to use them, some flowers and colors work better than others after being de-frosted. I found yellow and orange tones and more sturdy flowers work the best.
Raspberry Mango Lime Cheesecake (vegan & grain-free)
Grain-free vegan light cheesecake with almost mousse-like consistency, fruity, zesty and simply delicious.
Ingredients
Crust layer:
- 1 cup Brazil nuts (130 grams)
- 1/2 cup desiccated coconut (50 grams)
- pinch sea salt
- 1/2 cup dried mango (75 grams)
- 1 teaspoon coconut oil
Raspberry layer:
- 1 1/2 cups raspberries (200 grams)
- 1 cup cashews, soaked for 4 hours (120 grams)
- 2 tablespoons maple syrup
- 1/2 lime, zest
- 1/2 lime, juice
- 1 teaspoon vanilla
- 1/3 cup melted cacao butter (80 ml)
- 2 tablespoons melted coconut oil
Mango layer:
- 1 1/2 cups mango (200 grams flesh)
- 1 cup cashews, soaked for 4 hours (120 grams)
- 2 tablespoons maple syrup
- 2 tablespoons almond milk if needed for easier blending
- 1/2 lime, zest
- 1/2 lime, juice
- 1 teaspoon vanilla
- 1/3 cup melted cacao butter (80 ml)
- 2 tablespoons melted coconut oil
Topping:
- edible flowers (optional)
Instructions
- Prepare 7" square cake tin with removable base.
- Place Brazil nuts and desiccated coconut into a food processor and pulse few times until ground. Add pinch sea salt, mango and coconut oil and blend until the mixture comes together. It won't be as sticky as when made with dates but it should have wet texture so you can press it into crust.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- Rinse the soaked cashews for the raspberry layer under running water and place into high-speed blender. Add raspberries, maple syrup, lime zest and juice and vanilla and blend until smooth. Add melted cacao butter and coconut oil and blend until incorporated.
- Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer for about an hour until set enough for mango layer.
- Rinse the soaked cashews for the mango layer under running water and place into high-speed blender. Add mango flesh, maple syrup, almond milk, lime zest and juice and vanilla and blend until smooth. Add melted cacao butter and coconut oil and blend until incorporated.
- Spoon the mixture onto the raspberry layer and smooth out the top. Gently press few edible flowers (petal part only) onto the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer overnight until completely set.
- Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
- Leave to thaw before serving.
- Store in a fridge or freezer.
- Enjoy!
Notes
- You can replace the cacao butter and coconut oil with 1/2 cup melted coconut butter (100 grams).
- You can replace the Brazil nuts with almonds and dried mango with dates if you prefer.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 636Total Fat: 53gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 244mgCarbohydrates: 39gFiber: 5gSugar: 24gProtein: 8g
Hi Hana! For how long do you leave these to thaw before serving?
Hi Erin, it depends on the room temperature, I say up to an hour. Cut them as soon as it’s easy, once they’re cut it will be quicker. They should be served still chilled. Hope you like them :)
Hi Hana, what are the cashews soaked in please? Cheers, E
water <3
Hi Hana! Beautiful recipes :-).. Can I replace the coconut oil in the crust with coconut butter?