BEST EVER SUMMER DESSERTS
No-bake cheesecakes are perfect for warm summer days when it’s too hot to be in the kitchen. They are rich and creamy, and so easy to make. Packed with wholesome ingredients and healthy fats, these delicious treats will, for sure, satisfy your sweet tooth.
What’s more, you can play around with different flavors and colors. Try adding a touch of blue spirulina, pink pitaya, matcha, maqui berry powder to impress your family and friends. Check out a quick guide to natural food colorings for some ideas.
Note: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender. You also need to soak cashews in water for at least 4 hours.
For more no-bake vegan cheesecake recipes, visit the link below:
6 no-bake vegan cheesecakes >>
COCONUT MAQUI BERRY CHEESECAKE
This delicious coconut maqui berry cheesecake has roasted almond-coconut crust topped with two creamy layers: coconut layer with dried raspberries and maqui berry layer on top.
The cheesecake is vegan, gluten-free, dairy-free, soy-free, and perfect for summer.
Note: Makes approx. 8 servings.
MAQUI BERRY POWDER
Maqui berries are being referred to as the new superfruit due to their high content of potent antioxidants. They contain very high levels of anthocyanins, pigments responsible for the purple color.
The flavor of maqui berry is mild. They taste similar to blackberries, with a subtle sweetness and a bit of tartness.
Maqui berry powder is freeze-dried, which is the best method available to preserve the valuable nutrients found in this amazing berry. You can find it online or in many local health food stores.
Always make sure that the powder is organic and of the highest quality.
HOW TO MAKE COCONUT MAQUI BERRY CHEESECAKE
CRUST
- Line the base of a 16 cm springform cake tin with baking paper.
- Drain dates really well after soaking them – you can use a fork to remove any excess water.
- Place roasted almonds (check How to roast almonds), shredded coconut, coconut flour, and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness.
- Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the coconut-raspberry layer.
COCONUT AND RASPBERRY LAYER
- Drain cashews and place them in a blender. Add coconut cream (see Note on coconut cream), agave, lemon juice, and coconut oil and blend on high speed until the mixture becomes creamy.
- Gently fold in chopped dried raspberries with a spatula. Pour the filling over the crust.
- Place the cake in the freezer for half an hour before adding the maqui berry layer.
MAQUI BERRY LAYER
- Blend cashews, agave, coconut oil, and lemon juice at high speed until the mixture becomes creamy. If the mixture is too thick, you can add 2-3 tablespoons of almond milk.
- Add in maqui berry powder and blend again briefly until you reach the desired color.
- Carefully pour the mixture (or use a spoon) on top of the first layer.
- Place the cake in the freezer to set for at least 5-6 hours or until firm.
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.
SERVING SUGGESTION
Top with fresh or frozen berries.
STORING
Store leftover cheesecake in the fridge or the freezer (for up to 1 month for optimal flavor).
TIPS AND HOW-TOS
TIP 1: If you don’t have maqui berry powder, mixing blue spirulina and pink pitaya powder will also produce a gorgeous purple hue. Or simply add powdered natural food coloring you like or have in your pantry. Check out A quick guide to natural food colorings for some ideas.
TIP 2: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill your coconut milk in the refrigerator overnight. The cream should be firm enough so that you can scoop it out with a spoon.
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.
COCONUT MAQUI BERRY CHEESECAKE IS:
- Vegan
- Gluten-free
- Dairy-free
- No-bake
- Creamy and delicious
- Perfect for summer
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.
Coconut Maqui Berry Cheesecake
Ingredients
Crust
- 100 g roasted almonds
- 20 g shredded coconut
- 10 g coconut flour
- 100 g dates previously soaked in water for min 1-2 hours
Coconut and raspberry filling
- 250 g cashews previously soaked in water for min 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 2-3 tablespoons lemon juice
- 7 tablespoons agave
- 1 tablespoon coconut oil
- 20 g dried raspberries
Maqui berry layer
- 150 g cashews previously soaked in water for min 4 hours
- 5 tablespoons coconut oil
- 4-5 tablespoons agave
- 1 tablespoon lemon juice
- 2-3 tablespoons almond milk at room temperature
- 2 teaspoons maqui berry powder
Instructions
Crust
- Line the base of a 16 cm springform cake tin with baking paper.
- Drain dates really well after soaking them - you can use a fork to remove any excess water.
- Place roasted almonds, shredded coconut, coconut flour, and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness. Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the coconut-raspberry layer.
Coconut and raspberry layer
- Drain cashews and place them in a blender. Add coconut cream, agave, lemon juice, and coconut oil and blend on high speed until the mixture becomes creamy.
- Gently fold in chopped dried raspberries with a spatula.
- Pour the filling over the crust. Place the cake in the freezer for half an hour before adding the maqui berry layer.
Maqui berry layer
- Blend cashews, agave, coconut oil, and lemon juice at high speed until the mixture becomes creamy. Note: If the mixture is too thick, you can add 2-3 tablespoons of almond milk.
- Add in maqui berry powder and blend again briefly until you reach the desired color.
- Carefully pour the mixture on top of the first layer.
- Place the cake in the freezer to set for at least 5-6 hours or until firm.
Serving suggestion
- Top with fresh raspberries.
Storing
- Store leftover cheesecake in the fridge or the freezer (for up to 1 month for optimal flavor).
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.
