Mango and Strawberry Swirl Cheesecake

Today's recipe is perfect when you want a special dessert to impress friends or you're just feeling ambitious in the kitchen and want to treat yourself. I've swirled a creamy mango filling infused with baobab powder along with a sweet strawberry filling to create an ultra tasty  cheesecake. You can make it tangy by replacing the orange juice with lemon juice.

If you haven't heard of baobab, it's a super fruit from Africa that has a citrusy taste and is very high in Vitamin C and antioxidants. It's extremely high fiber content helps regulate blood sugar and helps a person feel full for longer.

Mango Baobab & Strawberry Swirl Cheesecake

Add the lemon juice in the strawberry filling if you want some tanginess and add a bit of stevia, to taste. I garnished the cake with chopped freeze dried strawberries and mango. For the sauce garnish on the plate, I simple mixed about 3 tablespoons or fresh orange juice with 1 tablespoon of baobab powder.

Crust

2/3 cup almonds

1/3 cup shredded coconut

1/3 cup raisins

1/2 - 1 teaspoon water

Grind the almonds and coconut in a food processor down to flour. Add the raisins and continue processing until they're completely broken down. Add the water and pulse to incorporate it. It should hold together when pressed. Press into the bottom of a 7" spring form pan.

Mango Baobab Filling

1 1/2 cups diced mango

3/4 cup cashews

2 tablespoons coconut nectar or agave

3 tablespoons fresh orange juice

2 tablespoons baobab powder

1/4 teaspoon pure vanilla extract

1/4 cup melted coconut oil

Blend all but the coconut oil until completely smooth. Add the oil and blend to incorporate. Pour the mixture into a bowl.

Strawberry Filling

1 1/2 cups diced strawberries

3/4 cup cashews

2 tablespoons coconut nectar or agave

3 tablespoons orange juice or lemon juice

2 tablespoons baobob powder

1/4 teaspoon pure vanilla extract

1/4 cup melted coconut oil 

3-4 drops stevia

Blend all but the coconut oil until completely smooth. Add the oil and blend to incorporate. Pour 1/3 of the mixture in blobs over the crust. Pour 1/3 of the mango filling in blobs over the crust. Alternate, pouring the rest of the fillings in blobs until all the filling is used up. Use a chopstick to swirl the fillings around. Chill in the freezer for 4-6 hours and then in the fridge for at least 12 hours.

And check out my latest recipe video for an Orange Creamsicle Smoothie with baobab powder for extra super food nutrition.

Check out this review of my new book, Sweetly Raw Desserts by One Smiley Monkey and WIN A COPY!

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