This mango and raspberry imitation cheesecake is my new favourite dessert. Apart from tasting like a spoonful of tropical summer (because that is definitely a legitimate taste), it looks seriously impressive while actually being very simple to make (but you can keep that part a secret).
The vibrant pink and yellow colours all come from natural ingredients and with a bit of creativity on the decoration side using fruit and flowers this cake will easily be the star of any dessert display.
The reason I’m calling it an “imitation cheesecake” is because the traditional cheese layer is actually made using cashew nuts. By soaking these for a few hours in water and then blending them you end up with a really smooth and creamy mixture.
The base layer is made with a mix of dates and nuts but to cut the calorie content a bit I replaced some of this with oats and dessicated coconut which also helps balance out the sweetness of the cream layers.
By adding sweeteners and different flavours you can make any type of “cheesecake”. Since it’s summer and there’s so much fresh fruit around I decided to go with a tropical theme and make a mango and raspberry cake. All you need now is a white sandy beach and a cocktail and you’re in tropical paradise!
This is actaully a fairly easy dessert to make once you have a pretty decent blender. I used my nutribullet which is good but a bit small so I did find that I had to do some of the blending in batches to make sure there were no lumps. However once you’ve done that all you need to do is leave it in the freezer while a while to harden then decorate. Simples!
60g nuts (I used almonds and Brazil nuts)
5 medjool dates (80g)
25g dessicated coconut
2 tsp coconut oil
1 1/2 cups cashew nuts (soaked for 5 hours)
1/3 cup lemon juice
1 tsp vanilla extract
1/3 cup melted coconut oil
1/3 cup honey
1 cup raspberries
pinch turmeric powder
You’ll also need an 8 inch cake tin, some clingfilm and a good blender.
Line an 8 inch tin with clingfilm (unless you’re using a springform tin) so you can easily lift it out of the tin once set.
Base Layer: Blend together all base ingredients until they form a fine and sticky, but still slightly crumbly mixture. (Depending on the size of your blender you may have to do this step in batches). Press the mixture firmly into your cake tin, flatten out evenly and place in the freezer.
Cream Layer: Soak cashew nuts for 5 hours (or overnight) in a bowl of water. Drain, then roughly dry with a towel.
Blend the cashew nuts in a food processor until very smooth (again you may have to do this in batches. Also don’t worry as it will get smoother once you add in the the rest of the ingredients).
Then add in the lemon juice, vanilla extract, honey and melted coconut oil (don’t melt in the microwave, use a bain marie) and blend again.
Split this mixture roughly in half.
Add 1 cup of raspberries to one half of the mixture, blend and then spread evenly overly the base. Place back in freezer to harden.
Rinse your blender and then add back in the other half of the cashew cream mixture along with the mango. Blend again. To give your cake a more vibrant yellow colour you can add in a little pinch of turmeric powder (a little bit won’t affect the taste but will change the colour massively).
Spread the mango mixture evenly over the raspberry layer (you may have to wait about 30-40 minutes for the raspberry layer to harden before adding the mango layer). Place back in the freezer for another few hours (or overnight) to set.
Once you are ready to serve you can decorate it with fresh raspberries, dried mango and flowers (if you want). To cut, run a sharp knife under hot water.
To store, cut the cake into individual slices, wrap in clingfilm and store in the freezer.
As always let me know if you make this and how it turns out! Tag me on Instagram @the_superfit_foodie. I love seeing your creations!
The SuperFit Foodie