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Raspberry Mango Lime Cheesecake (vegan & grain-free)

August 14, 2019 By Hana 2 Comments

Raspberry Mango Lime Cheesecake (vegan & grain-free)

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 :)

Raspberry Mango Lime Cheesecake (vegan & grain-free)Raspberry Mango Lime Cheesecake (vegan & grain-free)Raspberry Mango Lime Cheesecake (vegan & grain-free)

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

Raspberry Mango Lime Cheesecake (vegan & grain-free)Raspberry Mango Lime Cheesecake (vegan & grain-free)

Raspberry Mango Lime Cheesecake (vegan & grain-free)
 
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Author: Hana, Nirvana Cakery
Serves: 8 bars
Ingredients
  • 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)
  • 2tbsp melted coconut oil

  • 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)
  • 2tbsp melted coconut oil

  • Topping:
  • edible flowers (optional)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. 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.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
  9. Leave to thaw before serving.
  10. Store in a fridge or freezer.
  11. Enjoy!
Notes
You can replace the cacao butter and coconut oil with 100g melted coconut butter (1/2 cup)
You can replace the brazil nuts with almonds and dried mango with dates if you prefer.
3.5.3251

Raspberry Mango Lime Cheesecake (vegan & grain-free)Raspberry Mango Lime Cheesecake (vegan & grain-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

« Cherry Chocolate Torte (vegan & gluten-free)
Fig Walnut Teff Muffins (vegan & gluten-free) »

Comments

  1. Erin Grace Mapes says

    November 14, 2019 at 10:56 pm

    Hi Hana! For how long do you leave these to thaw before serving?

    Reply
    • Hana says

      November 15, 2019 at 11:54 am

      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 :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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