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
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Blue Spirulina Mini Cheesecake
Ingredients
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)
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.* The nutritional information provided is calculated automatically and should be used as an estimate.
7 comments
I made the cake. It has become very beautiful and is amazingly delicious! I couldn’t find blue spirulina and my cake is green. Thanks for the recipe!
I am so happy to hear that. Thank you so much for your feedback 🙂
How did you get the berries to look so nice?
The secret is to buy fresh berries and freeze them yourself. Also, they need to be completely dry before freezing. So easy, right?
Love it !
Thank you so much! So glad you like it.
I made this cake for the first time over a year ago for a friend’s birthday. It turned out perfectly and she loved it! I made it again last night for yet another friend’s birthday who is coming over today. I’m so excited for her to see it. Your recipes are so visually stunning and easy to make. Thank you!