A refreshing no-bake cheesecake made with seasonal tropical fruit.
A nutty coconut base provides a contrast to the rich and creamy layers of mango and pineapple.
The texture is soft and silky, light and airy pure decadence with each bite.
EQUIPMENT
1 food processor, 1 high powered blender or thermo-mix, 1 loose fit springform cake pan 24-26cm or 9-10 inches in width. Baking paper.
FRUITY NUT BASE
85g or 1/2 cup brazil nuts
30g or 1/4 cup macadamia nuts
35g or 1/3 cup plus 1 tbsp desiccated coconut
40g or 1/4 cup dried cranberries
35g or 2 large medjool dates (de-seed and break up into small pieces)
2 tbsp (refined) coconut oil
1 tbsp filtered water
1 pinch of salt
METHOD
*Prepare springform pan by covering the bottom plate with baking paper.
*Lightly brush the covered plate and sides of cake pan with coconut oil, set aside.
*Place nuts in a food processor and pulse to form a coarse crumb.
*Empty processed nuts into a mixing bowl
*Add coconut, cranberries and dates to the food processor. Pulse to form a fine crumb
then add to the nuts.
*Measure out coconut oil and filtered water, add to the nut mixture. Stir to combine.
*Add the base mixture to the prepared cake pan, press evenly using a spatula or back of a spoon to smooth down the crust. Set aside in the fridge while making the filling.
BASE FILLING
3 cups raw cashews (soaked) equals 4 1/4 cup soaked
1 cup plant based sour cream
1/2 cup agave or your choice of sweetener
1 tablespoon fresh lemon juice
a pinch of salt
METHOD
*Place all the ingredients into a high powered blender or thermo mix
*Blend on high until silky smooth
*Divide the base filling into two equal amounts
PINEAPPLE FILLING
1 portion of base filling
290g or 2 cups approximately of fresh sweet pineapple diced
(May swap fresh pineapple for frozen thawed, or tinned pineapple)
1 tablespoon lemon juice
1/2 cup plus 2 tablespoon refined coconut oil
Pinch of salt.
METHOD
*Place base filling, pineapple, lemon juice and salt in a blender
*Blend on high until completely smooth and creamy
*Add coconut oil and blend for a minute or so, scrape down sides if needed.
Blend again mixture should be beautiful and silky, taste to make sure it has the right sweetness.
*Pour into a bowl and set aside while you mix the next filling.
MANGO FILLING
1 portion of base filling
415g or 2 cups approximately of fresh diced mango
(May swap fresh mango for frozen thawed mango)
65g dried mango, (optional)
1/2 cup plus 2 tablespoon refined coconut oil
Pinch of salt
METHOD
*Place base filling, mango fresh and dried and pinch of salt into blender
*Blend on high until completely smooth and creamy
*Add coconut oil to filling and and blend for a minute or so, scrape down the sides if needed
*Blend again until mixture is beautiful and silky, taste to make sure it has the right sweetness.
*Pour into a bowl, to make it easier.
REMOVE 3/4 CUP OF MANGO FILLING AND SET ASIDE
TO DECORATE TOP OF CHEESECAKE
ASSEMBLE
*Remove base from the refrigerator
*Take both bowls of filling and a 1/4 cup measure or a large spoon.
*Add a 1/4 cup of mango filling into the centre of the base and leave it to spread to the sides of the tin.
*Next take 1/4 cup pineapple filling and do the same adding it to the centre of the base.
*Alternate between the two flavours finishing with pineapple.
*Use all the pineapple filling when you do the last layer.
*Take the 3/4 cup mango filling that was set aside and using a teaspoon drop dollaps of mango filling all over the the top.
* Next take a tooth pick or a skewer and drag it through the mango dots creating a swirling effect.
*Place cheesecake in the fridge for 6-8 hours until set.
*For a quicker time 2-3 hours in the freezer.
*Unmould the cheesecake while still frozen set in the fridge until ready to slice.
HOW TO SERVE CHEESECAKE
The cheesecake is best served straight from the refrigerator as it will be easier to cut. When it is time to cut have a long bladed chef knife on hand. Run the blade of the knife through hot water and wipe with a clean towel. Make your cuts cleaning the knife after each cut. The cheesecake can be rich cut into small slices.
This cheesecake will keep up to 5 days in the fridge and 3 months in the freezer.
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