Cheesecake has always been my comfort dessert, but this mango blackberry cheesecake might be my favorite twist yet. Instead of the usual cream cheese filling, this one is made with soaked cashews, coconut milk, and just the right touch of maple syrup. It's creamy, fruity, and so much lighter than a traditional baked cheesecake.
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The best part? It's completely no-bake, which means you don't have to turn on your oven at all. Perfect for summer gatherings-or honestly, anytime you want a dessert that feels special without being complicated.
If you love fruity cheesecakes, you should also check out no-bake strawberry cheesecake bars for another refreshing option.
Why you'll love this cheesecake
This cheesecake is:
- No-bake and freezer-friendly
- Naturally sweetened with maple syrup and fruit
- A stunning layered dessert with golden mango and deep purple blackberry
- Vegan and gluten-free (if you keep the crust grain-free)
Every bite is silky smooth with just the right tang from lemon juice and a burst of blackberry. Plus, it looks absolutely gorgeous when you slice into it.
Ingredients you'll need
For the crust
- 1 cup shelled pistachios
- ½ cup sunflower seeds
- pinch of salt
- ½ cup dried apricots, soaked for 10 minutes and drained
Cashew cheesecake layer
- 2 cups raw cashews, soaked for at least 6 hours or overnight
- ½ cup full fat coconut milk
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 2 tablespoon fresh lemon juice
- 2 teaspoon vanilla extract
For mango layer
- 1 fresh mango, peeled and chopped
For blackberry layer
- 1 cup (packed) fresh or frozen blackberries
Step-by-step instructions
Prepare the crust
- Grease a 6-inch springform pan with coconut oil and line the bottom with parchment paper.
- Pulse pistachios and sunflower seeds in a food processor until crumbly.
- Add the soaked apricots and process until the mixture forms a sticky dough.
- Press the crust firmly into the bottom of the prepared pan. Place in freezer while you make the filling.
Make the cashew cheesecake filling
- Drain cashews and add them to a high-speed blender with coconut milk, melted coconut oil, maple syrup, lemon juice, and vanilla.
- Blend until completely smooth and creamy. Scrape the sides a couple of times to get everything incorporated.
- Taste and adjust with a little extra lemon juice or maple syrup if needed.
- Scoop out 1 cup of the filling and set aside (this will be for the blackberry layer).
Assemble the mango layer
- Add the chopped mango to the remaining cashew filling in the blender.
- Puree until smooth.
- Remove crust from freezer and pour mango filling on top. Smooth the surface and tap the pan lightly on the counter to release any air bubbles.
- Return to freezer for about 20 minutes.
Add the blackberry layer
- In the blender, combine the reserved 1 cup of cashew filling with the blackberries.
- Blend until smooth.
- Spread the blackberry mixture over the mango layer in the pan.
- Freeze at least 3-4 hours until fully firm.
Serving & storage
- Let cheesecake sit at room temperature for 15-30 minutes before slicing.
- For clean cuts, run a sharp knife under hot water, dry it, then slice.
- Store leftovers tightly wrapped in the freezer.
Tips for success
- Don't skip soaking the cashews-this is what makes the filling creamy.
- If your blender isn't high-powered, soak cashews in boiling water for 1-2 hours to soften quicker.
- Frozen mango and blackberries work fine-just thaw and drain first.
- To switch things up, try raspberries instead of blackberries or pineapple instead of mango.
FAQS
Yes! This cheesecake is freezer-friendly. You can make it up to 3 days in advance.
Almonds or cashews make a great swap.
Yes, as long as you don't add any cookie crumbs to the crust.
Make sure the mango layer is partially set before spreading the blackberry layer on top.
Conclusion
This mango blackberry cheesecake is one of those desserts that looks way harder than it really is. With its creamy cashew base and two fruity layers, it's the kind of recipe that makes people's eyes light up when you bring it to the table.
Make it for a dinner party, a birthday, or just a quiet weekend treat-you won't regret it.
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📖 Recipe
Mango Blackberry Cheesecake
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (plus freezing time)
- Yield: 1 cheesecake (6-inch) 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Description
This no-bake mango blackberry cheesecake is creamy, fruity, and completely vegan. Made with soaked cashews, coconut milk, and maple syrup, it's a silky smooth treat layered with golden mango and deep purple blackberry-perfect for summer or anytime you need a stunning, fuss-free dessert.
Ingredients
- 1 cup shelled pistachios
- ½ cup sunflower seeds
- Pinch of salt
- ½ cup dried apricots, soaked for 10 minutes and drained
- 2 cups raw cashews, soaked for at least 6 hours or overnight
- ½ cup full fat coconut milk
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1 fresh mango, peeled and chopped
- 1 cup (packed) fresh or frozen blackberries
Instructions
- Grease a 6-inch springform pan with coconut oil and line the bottom with parchment paper.
- Pulse pistachios and sunflower seeds in a food processor until crumbly.
- Add the soaked apricots and process until the mixture forms a sticky dough.
- Press the crust firmly into the bottom of the prepared pan. Place in freezer while you make the filling.
- Drain cashews and add them to a high-speed blender with coconut milk, melted coconut oil, maple syrup, lemon juice, and vanilla.
- Blend until completely smooth and creamy. Scrape the sides a couple of times to get everything incorporated.
- Taste and adjust with extra lemon juice or maple syrup if needed.
- Scoop out 1 cup of the filling and set aside.
- Add chopped mango to the remaining cashew filling in the blender. Puree until smooth.
- Remove crust from freezer and pour mango filling on top. Smooth and tap to release air bubbles. Freeze for 20 minutes.
- In the blender, combine reserved 1 cup of filling with blackberries. Blend until smooth.
- Spread blackberry mixture over the mango layer. Freeze for 3-4 hours until fully firm.
- Let cheesecake sit at room temperature for 15-30 minutes before slicing.
- Run a knife under hot water for clean slices. Store leftovers tightly wrapped in the freezer.
Notes
Soak cashews properly to get a smooth filling. If using a regular blender, soak cashews in boiling water for 1-2 hours. Frozen mango or blackberries can be used-just thaw and drain first. Try raspberries instead of blackberries or pineapple instead of mango for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 30mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
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