Coconut Blue Spirulina Raspberry Cheesecake

VEGAN NO-BAKE CHEESECAKE

Here is yet another no-bake vegan cheesecake that requires no oven which makes it the perfect summer treat.

This delicious no-bake Coconut Blue Spirulina Raspberry Cheesecake has a roasted almond-oat crust sweetened with dates and topped with two creamy layers – coconut layer with fresh raspberries and blue spirulina layer.

This beautiful blue color comes from blue spirulina powder. Blue spirulina is a blue pigment derived from blue-green algae, very rich in protein, vitamins, minerals, carotenoids, and antioxidants. This 100 % natural food coloring is very mild in flavor, almost flavorless. Perfect for coloring raw cakes, smoothies, lattes, noodles, rice, and more.

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

This is a mini vegan cheesecake 12 cm in diameter. Makes 4-6 servings.

HOW TO MAKE COCONUT BLUE SPIRULINA RASPBERRY CHEESECAKE

You can find instructions and the exact measurements in the recipe card below.

Soak cashews in water for at least 4 hours and dates for 1-2 hours before making this cake.

Rinse fresh raspberries in cold water and gently pat them dry with a paper towel until all excess water has been thoroughly absorbed. Set aside.

CRUST

• Line the base of a panettone mold 12×10 cm 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), ground rolled oats,  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 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 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.
• Add in 20 g shredded coconut and blend again shortly until all is well combined.
• Gently fold in fresh and dried raspberries with a spatula. Pour the filling over the crust. Place the cake in the freezer while you make the blue spirulina layer.

BLUE SPIRULINA LAYER

• Blend cashews, coconut cream (see Note on 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 first layer.
• Place the cake in the freezer to set for at least 4-5 hours. Before serving, top with fresh or frozen berries.

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.

COCONUT BLUE SPIRULINA RASPBERRY CHEESECAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy

Coconut Blue Spirulina Raspberry Cheesecake

Nensi Beram

No-bake coconut blue spirulina raspberry cheesecake with an almond crust topped with two creamy layers. Raw, vegan, and gluten-free.

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Cuisine Gluten-free, Vegan

Servings 6

Equipment

• Panettone mold 12x10 cm
• High-speed blender

Ingredients

  

1x2x3x

Crust

• 80 g roasted almonds
• 20 g rolled oats ground
• 70 g dates previously soaked in water for a minimum of 1 hour

Coconut and raspberry layer

• 150 g cashews previously soaked for min 4 hours
• 80 g coconut cream the thickened cream from a can of full-fat coconut milk
• 3-4 tablespoons agave
• 2-3 tablespoons lemon juice
• 2 tablespoons coconut oil
• 20 g shredded coconut
• 15 g dried raspberries chopped
• 100 g fresh raspberries

Blue spirulina layer

• 110 g cashews previously soaked for min 4 hours
• 50 g coconut cream the thickened cream from a can of full-fat coconut milk
• 3 tablespoons agave
• 2 tablespoons coconut oil
• 2-3 tablespoons lemon juice
• 1-2 teaspoons blue spirulina powder

Instructions

 

Crust

• Line the base of a panettone mold 12x10 cm with baking paper.
• Place almonds, rolled oats, and drained dates into 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 mold. Place the crust in 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.
• Add in 20 g shredded coconut and blend again shortly until all is well combined.
• Gently fold in fresh and dried raspberries with a spatula.
• Pour the filling over the crust. Place the cake in the freezer while you make the blue spirulina layer.

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 first layer.
• Place the cake in the freezer to set for at least 4-5 hours.
• Before serving, top with fresh or frozen berries.

Notes

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, blue spirulina dessert, raw coconut raspberry cheesecake, vegan cheesecake, vegan coconut cheesecake