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 flavour and helps them to set.
The edible flowers are totally optional, with the three colourful 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 colours work better than others after being de-frosted. I found yellow and orange tones and more sturdy flowers work the best.
And finally I’d love to express my gratitude to all of you who already joined my brand new online course Create Beautiful Wholesome Plant-based Cakes, thank you so much for your support, it means the world to me! And if you haven’t and would love to check it out here’s the link to the course page. I’ve created it for you!
Sending much Love & Light
Hana xx
- Crust layer:
- 130g brazil nuts (1 cup)
- 50g desiccated coconut (1/2 cup)
- pinch sea salt
- 75g dried mango (1/2 cup)
- 1tsp coconut oil
- Raspberry layer:
- 200g raspberries (1½ cup)
- 120g cashews, soaked for 4 hours (1 cup)
- 2tbsp maple syrup
- ½ lime, zest
- ½ lime, juice
- 1tsp vanilla
- 80ml melted cacao butter (1/3 cup)
- Mango layer:
- 1 mango (200g flesh, about 1½ cup)
- 120g cashews, soaked for 4 hours (1 cup)
- 2tbsp maple syrup
- 2tbsp almond milk if needed for easier blending
- ½ lime, zest
- ½ lime, juice
- 1tsp vanilla
- 80ml melted cacao butter (1/3 cup)
- Topping:
- edible flowers (optional)
- 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 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 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!
You can replace the brazil nuts with almonds and dried mango with dates if you prefer.
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