Blue Spirulina Mini Cheesecake

NO-BAKE MINI CHEESECAKE

Delicious no-bake Blue Spirulina Mini Cheesecake has a roasted almond-oat chocolate crust topped with a creamy blue spirulina layer.

This cake is vegan, gluten-free, dairy-free, and soy-free.

Note: This is a mini cheesecake 10 cm in diameter (4-inches) and makes 2 servings.

If you are interested in more no-bake vegan cheesecake recipes, visit the link below:

6 no-bake vegan cheesecakes >>

BLUE SPIRULINA POWDER

Blue spirulina, also called Blue Majik, is a blue pigment derived from blue-green algae. Phycocyanin is a pigment that gives spirulina (which is a deep green) a slightly bluish hue.

This 100 % natural food coloring is very mild in flavor, almost flavorless. It’s perfect for coloring raw cakes, smoothies, lattes, noodles, rice, and more.

Just add a teaspoon of this amazing powder to your smoothie and it will magically turn blue.

For more information on natural food colorings, check out Color Me Naturally.

HOW TO MAKE BLUE SPIRULINA MINI CHEESECAKE

SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

CRUST

• Line the base of a 10 cm (4-inch) springform pan with baking paper.
• Drain dates really well after soaking them – you can use a fork to remove any excess water.
• Place ground roasted almonds (check How to roast almonds), ground rolled oats, cacao powder, and dates in the food processor and process until the mixture sticks together. Adjust sweetness.
• Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared pan.

BLUE SPIRULINA LAYER

• Blend cashews, coconut cream (see Note on coconut cream), agave syrup, coconut oil, and lemon juice in the high-speed blender until the mixture becomes creamy.
• Add in blue spirulina powder and blend again shortly until you reach the desired color.
• Carefully pour the mixture on top of the crust.
• Place the cake in the freezer to set for at least 4-5 hours.

SERVING SUGGESTION

Drizzle the cake with melted chocolate (see How to drizzle chocolate) and top with fresh or frozen berries.

STORING

Store leftover cheesecake in the fridge or store in the freezer for up to 3 months for optimal flavor.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

TIPS AND HOW-TOS

HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven to 180 °C. Spread the almonds in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the almonds to cook evenly.

When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.

HOW TO DRIZZLE CHOCOLATE

When the cake is set, take it out of the freezer and let it sit at room temperature for a couple of minutes. Melt dark chocolate in a small pot over low heat.

Using a teaspoon, do a test drip by letting melted chocolate run down the side of your cake. If it falls rapidly and reaches the bottom of the cake, your chocolate is probably too warm. Let it cool down a bit and then try again until you create those beautiful, perfect drips!

Having the melted chocolate and the cake at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it.

BLUE SPIRULINA MINI CHEESECAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Rich and creamy

Blue Spirulina Mini Cheesecake

Nensi Beram

Gluten-free, vegan, no-bake blue spirulina mini cheesecake has a roasted almond-oat base topped with a cashew-coconut cream filling. Colored with 100% natural blue spirulina powder.

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Cuisine Gluten-free, Vegan

Servings 2

Equipment

• Mini Springform Pan (4-Inch)
• Food processor
• High-speed blender

Ingredients

  

1x2x3x

Crust

• 50 g roasted almonds ground
• 20 g rolled oats ground
• 10 g raw cacao powder
• 60 g pitted dates previously soaked in water for minimum 1 hour
• agave if needed, for extra sweetness

Blue spirulina layer

• 200 g cashews previously soaked in water for a minimum 4 hours
• 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
• 5 tablespoons agave
• juice of 1/2 lemon
• 2-3 tablespoons melted coconut oil
• 1.5-2 teaspoons blue spirulina powder

Extra (for the drizzle)

• 50 g dark chocolate (85% cacao)

Instructions

 

Crust

• Line the base of a 10 cm springform pan with baking paper.
• Drain dates really well after soaking them - you can use a fork to remove any excess water.
• Place ground roasted almonds, ground rolled oats, cacao powder, and dates in the food processor and process until the mixture sticks together. Adjust sweetness by adding a touch of agave syrup if needed.

  Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 – 1 teaspoon ground rolled oats.
• Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared pan.

Blue spirulina layer

• Blend cashews, coconut cream, agave, coconut oil, and lemon juice on high speed until the mixture becomes creamy.
• Add in blue spirulina powder and blend again shortly until you reach the desired color.
• Carefully pour the mixture on top of the crust.
• Place the cake in the freezer to set for at least 4-5 hours.

Serving suggestion

• Before serving, drizzle with melted dark chocolate and top with fresh or frozen berries.

Notes

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword blue spirulina dessert, blue spirulina recipes, gluten-free vegan cheesecake