# This Blueberry Mango Cheesecake Will Change Your LIFE!
Listen, if you’ve ever thought you understood the bliss of indulgence, if you’ve ever claimed to have tasted perfection on a spoon, or if you truly believe you’ve experienced the pinnacle of dessert mastery — think again. Because what I’m about to introduce you to isn’t just a cheesecake; it’s a transcendent experience, a culinary revolution packed into a dish that will obliterate your preconceived notions of what dessert should be. This blueberry mango cheesecake is not just heavenly; it’s the pantheon of celestial dessert gods come to earth.
**FOR THE CRUST – THIS IS WHERE LEGENDS ARE BORN**
– 1 cup shelled pistachios (And not just any pistachios, but armored warriors guarding the gates to nirvana.)
– 1/2 cup sunflower seeds (Seeds that germinated from the very essence of the sun itself.)
– A pinch of salt (Sourced from the tears of joy of those who’ve tasted this creation.)
– 1/2 cup dried apricots, soaked and drained (Like soaking in the elixir of immortality.)
**CASHEW CHEESECAKE LAYER – THE CORE OF THE UNIVERSE**
– 2 cups raw cashews, soaked till they’ve absorbed every secret of the cosmos.
– 1/2 cup full-fat coconut milk (The kind that makes other coconut milk look like water.)
– 1/4 cup coconut oil, melted (Liquid luxury, my friends.)
– 1/4 cup maple syrup (Tapped from trees that have witnessed the dawn of time.)
– 2 tbsp fresh lemon juice (Squeezed from the very lemons that tempted Eden.)
– 2 tsp vanilla extract (The essence of temptation in liquid form.)
**FOR THE MANGO LAYER – A SLICE OF PARADISE**
– 1 fresh mango, peeled and chopped (Not just any mango, but the mango of enlightenment.)
**FOR THE BLACKBERRY LAYER – THE DARK SIDE OF DELIGHT**
– 1 cup (packed) fresh or frozen blackberries (Berries so succulent, they black out all past dessert experiences.)
This isn’t just cooking. This isn’t merely baking. This is art. This is war. It’s a battle against the mundane, the mediocre, the “just okay” desserts of the world. When you embark on this journey of culinary supremacy, know that you’re not just making a cheesecake. You’re crafting an experience, a testament to what happens when you refuse to settle for less than the extraordinary.
So, wear your apron like armor and wield your spatula like a sword, because, by the time you’re done, you will not merely have made a dessert. You will have rewritten the history of cheesecakes. And remember, in the world of culinary conquests, there are no bystanders. You’re either a legend or a witness. Choose wisely.
Summarized Steps
FOR THE CRUST
* 1 cup shelled pistachios
* 1/2 cup sunflower seeds
* pinch of salt
* 1/2 cup dried apricots, soaked in water for 10 minutes and drained
CASHEW CHEESECAKE LAYER
* 2 cups raw cashews, soaked for at least 6 hours or overnight
* 1/2 cup full fat coconut milk
* 1/4 cup coconut oil, melted
* 1/4 cup maple syrup
* 2 tbsp fresh lemon juice
* 2 tsp vanilla extract
FOR MANGO LAYER
* 1 fresh mango, peeled and chopped
FOR BLACKBERRY LAYER
* 1 cup (packed) fresh or frozen blackberries
Steps
INSTRUCTIONS
1. Grease a 6 inch springform pan with coconut oil and line bottom with a circle of parchment paper.
2. To prepare crust: Pulse nuts and seeds in a food processor until broken up and crumbly. Add soaked and drained apricots and process until forms a loose, sticky dough. Press dough into prepared springform pan. Place into freezer while you prep the filling.
3. In a high speed blender OR food processor, blend soaked and drained cashews, coconut milk, coconut oil, maple syrup, lemon juice, and vanilla until creamy, velvety smooth (be patient, this could take a couple of minutes.) Be sure to scrape sides a couple of times. Adjust for sweetness and lemon.
4. Scoop out one cup of mixture and set aside (for blackberry layer)
5. Add mango pieces to remaining cashew mixture and puree again until completely smooth. 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.
6. In the same blender/food processor, add the one cup of cashew filling that you set aside and blackberries and process until creamy smooth. Remove mango layer cake from freezer and spread blackberry mixture over top.
7. Return to freezer to completely firm up – at least 3-4 hours.
8. Before serving, allow to sit out for 15-30 minutes (depending on how soft you want it) to make cutting easier. Using a warm knife makes this job easier. Simply run knife under hot water and dry.
9. Store leftovers tightly wrapped in freezer.
NOTES
* I used pistachios and sunflower seeds in my crust feel free to use 1 and 1/2 cups of any nuts or seeds that make you happy.
* If you don’t have dried apricots, you can sub 6-7 pitted dates.
* I used a 6 inch springform pan for this cake. You can also use an 8 inch springform pan. The cake just won’t be as tall.
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Source Savory Lotus
This isn’t just cooking. This isn’t merely baking. This is art. This is war. It’s a battle against the mundane, the mediocre, the “just okay” desserts of the world
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