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No-Bake Pineapple Mango Swirl Cheesecake

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.
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Prep Time 45 minutes
Servings 4

Equipment

  • 1 high powered blender or thermo mix
  • 1 loose fit springform cake pan 24-26cm or 9-10 inches in width.
  • baking paper

Ingredients
  

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

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 tbsp fresh lemon juice
  • 1 pinch of salt

PINEAPPLE FILLING

  • 1 portion of base filling
  • 290g or 2 cups approximately of fresh sweet pineapple diced. (may swap for frozen thaws or tinned pineapple)
  • 1 tbsp lemon juice
  • 1/2 cup plus 2 tbsp refined coconut oil
  • 1 pinch of salt

MANGO FILLING

  • 1 portion of base filling
  • 415g or 2 cups approximately of fresh diced mango. (May swap for frozen thawed mango)
  • 65g dried mango (optional)
  • 1/2 cup plus 2 tablespoon refined coconut oil
  • 1 Pinch of salt

Instructions
 

BASE 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 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 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 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.