Mango Blackberry Cheesecake

This recipe has been adapted from savorylotus

Makes two 4-inch cheesecakes

---

Ingredients

Crust:

• 1/2 cup shelled pistachios

• 1/4 cup sunflower seeds

• 1/2 cup walnuts

• 3 pitted organic mejdool dates, soaked in warm water for 10 minutes.

• 1/4 cup shredded coconut

• 2 tbsp liquid coconut oil

Cashew Cheesecake Layer:

• 2 cups raw cashews, soaked in boiling water for at least 30 minutes

• juice of 1/2 lemon

• 2 tbsp liquified coconut oil

• 1/2 cup canned coconut milk (the creamy part, not the liquid)

• 2 tbsp liquid sweetener (honey, maple syrup or agave)

• 1 tsp vanilla extract

Mango Layer:

• 1 fresh mango, peeled and chopped

Blackberry Layer:

• 1 cup fresh or frozen blackberies

---

Instructions

Crust: 

1. Line the base of your molds with baking paper and grease the sides with coconut oil or vegan butter.

2. Place all the ingredients except the coconut oil in a food processor. Blend until coarsely ground. Add the coconut oil and pulse until the mixture begins to stick together. If it doesn’t stick together add a little more oil.

3. Divide the mixture between the two tarts and press it down going up the sides.

4. Place it in the freezer while working on the filling.

Filling: 

1. Add all the filling ingredients except the coconut oil to a food processor or blender.

2. Mix until your mix is silky smooth.

3. Add more lemon/sweetener if you desire. Add coconut oil at the end and pulse a couple of times.

4. Scoop out one cup of mixture and set aside (for blackberry layer)

5. Take your freezer-chilled base out of the freezer and fill it with the cashew “cream cheese” mixture.

6. Let it set in the freezer for at least 30 minutes to firm up.

Mango Layer:

1. Add mango pieces to remaining cashew mixture and puree again until completely smooth.

2. Remove crust from freezer and pour mango mixture on top, smoothing it out the top and tapping pan on counter to allow it to settle nicely. Place into freezer to set for about 20 minutes.

Blackberry Layer:

1. Wash the blender/food processor, add the one cup of cashew filling that you set aside and blackberries and process until creamy smooth.

2. Remove mango layer cake from freezer and spread blackberry mixture over top.

3. Return to freezer to completely firm up – at least 3-4 hours and thaw before serving.

---