2 Layer Mango- Kiwi Raw Cheesecake (Gluten/Dairy/Corn/Soy/Egg Free, Vegan)

You may remember a few months back that I posted a recipe for Raw Kiwi- Lime Cheesecake. Shortly after the creation of that recipe I put on a Vendor/Wellness Fair in my area. For this event I made a fun variety of 100?s of desserts.  Knowing just how good the Kiwi-Lime Cheesecake was.. I put in on my menu- and just for fun threw in the Mango Layer.

I heard quite a few ” Ohh my goodness.. this is amazing”  from my samplers.. had many people come back to sample this specific dessert over and over (Which was fine as I made 7 Cheesecakes worth 

While this recipe is quite similar to the original Kiwi- Lime Cheesecake Already posted- I thought I would share this just for fun and for the sake of variation.

I also wanted to take a moment to thank  Natalie from Picture the Best. She came to this fun event and took the photos (these photo’s of the Cheesecake to be specific) Without her I would not have captured a moment of the night! Thank you Natalie!!

In the Ingredients I am providing  both the Kiwi Layer and the Mango Layer.. If you would like to just go with one feel free to do so. Just make sure the double up the recipe for the flavor you have chosen. These layer’s combined create a perfectly sized 9 inch cheesecake.

I typically avoid using food coloring. I threw in just a few drops into this cheesecake- as I wanted it extra green for the sake of getting a great photo. The kiwi’s alone impart a nice hue of green- so I will leave this up to you. With or without the end result will be fantastic.

Ingredients

Cheesecake Crust

• 1 1/2 Cups Macadamia Nuts
• 1/2 Cup Raw Cashews (do not soak these ones)
• 4 TBS Raw Agave Nectar
• 1 Tsp Vanilla Extract
• 1/2 Tsp Salt
• 1 Cup Shredded Fresh Coconut

Kiwi Cheesecake Layer

• 1 1/2 Cups Raw Cashews Soaked 2 hours.
• 4 Kiwi’s Peeled and Chopped
• 1/3 Cup + 2 TBS Unsweetened Almond Milk
• 1/3 Cup + 2 TBS Raw Agave Nectar (or just 1/3 Cup Raw Honey)
• 2 TBS Fresh Grated Coconut
• 3 TBS Lime Juice
• 1 1/2 Tsp Vanilla Extract
• Pinch of Salt
• 1/2 Cup + 1 TBS melted Virgin Coconut Oil
• Zest of 1 Lime

Mango Cheesecake Layer

• 1 1/2 Cups Raw Cashews Soaked 2 hours.
• Roughly 3 1/2 Cups Frozen (or Fresh) Cubed Mango.
• 1/3 Cup + 2 TBS Unsweetened Almond Milk
• 1/3 Cup + 2 TBS Raw Agave Nectar (or just 1/3 Cup Raw Honey)
• 2 TBS Fresh Grated Coconut
• 3 TBS Lime Juice
• 1 1/2 Tsp Vanilla Extract
• Pinch of Salt
• 1/2 Cup + 1 TBS melted Virgin Coconut Oil

Directions

1. Make the Cheesecake Crust: Process the Macadamia Nuts and (Unsoaked) Cashews in a food processor. (you want it dry and crumbly) Add in the Coconut, Salt, Agave, and Vanilla Extract and process just briefly (of you process too long it will turn too liquid)
2. Grease a Springform pan well. Then- Evenly distribute the crust down into the bottom of the Pan.
3. Choose which cheesecake flavor you want on the bottom. I went with the Kiwi. Using a Large Food Processor or Blender (Vitamix or Blendec preffered) Process the Soaked (and drained) Cashews, Kiwi’s, Almond Milk, Agave, Lime Juice,  Vanilla Extract, Salt and Freshly grated Coconut. Pour in the melted Coconut Oil Last. Add in food coloring (if you want).
4. Pour the  Kiwi Cheesecake Layer into the Springform Pan. Place in fridge and allow to “set” this will take roughly one hour.
5. Clean your Food Proccessor and Combine all of the ingredients for the second Mango layer (like you did for the Kiwi)  Pour this layer on top of the chilled and firm Kiwi Layer and place back in the fridge.
6. Allow the cheesecake to firm for several hours or overnight.
7. Serve Cold! And Store it cold- the cold Coconut Oil is what holds the cheesecake together!

Isn’t it pretty?

Hope you enjoy this recipe as much as I do!

xo,

Brittany