Heavenly Mango Blackberry Cheesecake 
Ingredients:
For the crust:
1 cup almond flour
1/2 cup finely ground oats
1/4 cup coconut oil, melted
2 tablespoons maple syrup
For the mango mousse layer:
2 ripe mangoes, peeled and cubed
1/2 cup coconut cream
2 tablespoons honey
1 teaspoon agar-agar powder
For the cream cheese layer:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the blackberry layer:
1 cup blackberries
2 tablespoons sugar
1 teaspoon agar-agar powder
For the topping:
Sliced mangoes
Whole blackberries
Edible flowers
Granola for sprinkling
Directions:
For the crust:
Mix almond flour, ground oats, melted coconut oil, and maple syrup in a bowl.
Press into the bottom of a lined springform pan.
Chill for 20 minutes.
For the mango mousse:
Blend mangoes, coconut cream, honey, and agar-agar in a blender until smooth.
Pour over the crust and refrigerate until set, about 2 hours.
For the cream cheese layer:
Beat cream cheese, powdered sugar, and vanilla extract until smooth.
Carefully spread over the set mango layer.
Chill for 1 hour.
For the blackberry layer:
Heat blackberries and sugar in a saucepan until berries release their juices and sugar dissolves.
Mix in agar-agar and boil for 2 minutes.
Cool slightly, then pour over cream cheese layer.
Refrigerate until set, about 2 hours.
For the topping:
Arrange sliced mangoes, blackberries, and edible flowers on top.
Sprinkle with granola before serving.
Prep Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 5 hours (including chilling)
Kcal: 350 kcal
Servings: 8 servings
