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Maqui Chocolate Cheesecake

by Nensi Beram
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Maqui Berry Chocolate Cheesecake

VEGAN NO-BAKE SUMMER DESSERT

It’s finally summertime in Split. And summertime means it’s time for no-bake desserts. No-bake desserts are just perfect for hot sunny days when you want a sweet treat but don’t feel like turning on the oven.

Packed with wholesome ingredients and healthy fats, these delicious treats will, for sure, satisfy your sweet tooth.  They are easy to make and the flavor combinations are endless.

For more no-bake vegan cheesecake inspo, visit the link below:

6 no-bake vegan cheesecakes >>

MAQUI BERRY CHOCOLATE CHEESECAKE

This layered maqui berry chocolate cheesecake has a roasted hazelnut crust sweetened with dates. The crust is topped with two delicious creamy layers: chocolate and maqui berry layer.

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

Note: This is a mini cheesecake 12 cm in diameter. Makes 4-6 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 maqui berry powder is of the highest quality.

HOW TO USE IT

Add 1-2 teaspoons to your morning smoothie, oatmeal, nicecream, yogurt, or use it to color raw desserts.

Maqui Berry Chocolate Cheesecake

HOW TO MAKE MAQUI BERRY CHOCOLATE CHEESECAKE

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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 panettone mold 12×10 cm (12cm diameter x 10cm height) with baking paper.
  • Drain dates really well after soaking them – you can use a fork to remove any excess water.
  • Place roasted hazelnuts (check How to roast hazelnuts),  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 chocolate layer.

Maqui Berry Chocolate Cheesecake

CHOCOLATE LAYER

  • Melt chocolate in a small pot over low heat. Stir until smooth.
  • Place coconut cream (see Note on coconut cream), melted chocolate, and agave into the blender and blend briefly until smooth. Adjust sweetness if necessary.
  • Carefully pour the chocolate mixture over the crust.
  • Place the cake in the freezer for about 45 minutes so the chocolate layer can set 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 3-4 tablespoons of rice 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 4-5 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

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

STORING

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

Maqui Berry Chocolate Cheesecake

TIPS AND HOW-TOS

TIP 1: If you don’t have maqui berry powder, mixing blue spirulina and pink pitaya powder will also produce 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 HAZELNUTS

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

Preheat oven to 175 °C. Spread the hazelnuts 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 hazelnuts to cook evenly.

When the hazelnuts 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.

Maqui Berry Chocolate Cheesecake

MAQUI BERRY CHOCOLATE CHEESECAKE IS:

  • Vegan
  • Gluten-free
  • Dairy-free
  • No-bake
  • Creamy
  • Great summer treat
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Maqui Berry Chocolate Cheesecake

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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.

 

Maqui Berry Chocolate Cheesecake

Maqui Berry Chocolate Cheesecake

Nensi Beram
Delicious no-bake maqui berry chocolate cheesecake is packed with wholesome ingredients and healthy fats. The cake is vegan, gluten-free, and dairy-free. No oven required! 
Cuisine Gluten-free, Vegan
Servings 4

Ingredients
  

Crust

  • 90 g roasted hazelnuts
  • 10 g coconut flour
  • 70 g dates previously soaked in water for minimum 1 hour

Chocolate layer

Maqui berry layer

  • 250 g cashews previously soaked in water for minimum 4 hours
  • 2-3 tablespoons lemon juice
  • 7 tablespoons agave
  • 60 ml melted coconut oil
  • 3-4 tablespoons rice milk
  • 2 teaspoons maqui berry powder

Extra (for the drizzle)

Instructions
 

Crust

  • Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.
  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted hazelnuts (check How to roast hazelnuts),  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 chocolate layer.

Chocolate layer

  • Melt chocolate in a small pot over low heat. Stir until smooth.
  • Place coconut cream (see Note on coconut cream), melted chocolate, and agave into the blender and blend briefly until smooth. Adjust sweetness if necessary.
  • Carefully pour the chocolate mixture over the crust.
  • Place the cake in the freezer for about 45 minutes so the chocolate layer can set 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 3-4 tablespoons of rice 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 4-5 hours or until firm.

Serving suggestion

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 healthy raw cake, maqui berry cake, maqui chocolate cheesecake, purple dessert, vegan cheesecake

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10 comments

Jamie Faber July 9, 2020 - 9:38 pm

This looks so amazing and I want to make it! Do you think it could possibly work substituting the coconut oil with flax oil??? Thanks!

Reply
Nensi July 9, 2020 - 10:51 pm

Hi, Jamie! Coconut oil is important because it solidifies at cold temperatures thus providing binding and texture. Don’t think flax oil would work for this recipe.

Reply
Deb July 14, 2020 - 7:16 am

I am vegan dairy free gluten free and nut free. Any chance of a recipe without any type of nut. That includes coconut cream coconut oil as well as almonds hazelnuts Brazil nuts walmuts cashews or pistachios. I can however eat sunflower , sesame and pumpkin seeds. Weird eh.

Reply
Nensi July 17, 2020 - 9:46 pm

Hi, Deb! Sorry for my late reply! I was going through my recipes to see if anything works for you. Even though I have nut-free desserts, they all contain coconut cream and/or coconut oil. I wasn’t aware that coconut products should be avoided when following a nut-free diet. Definitely something to think about for my future recipes.

Reply
Katerina July 14, 2020 - 10:51 am

Mmm, I am drooling over this recipe! The photos look amazing and I can’t believe the gorgeous colour the maqui berry powder gives! I haven’t heard of maqui berry so might substitute pink pittaya but I am loving the sound of all the layers – I bet this is so delicious! Thanks so much for sharing!

Reply
Nensi July 15, 2020 - 2:50 pm

Thank you so much for your sweet comment, Katerina! Oh, I love the vibrant pink color the pink pitaya creates. It is such an eyecatcher, right?!! You could try mixing it with blue spirulina powder to get a deep purple hue. Have a wonderful day!

Reply
Sophie July 18, 2020 - 3:27 am

Hi, I just made it it is in the freezer. 😀 can’t wait! It is for tomorrow tho so im going to leave it in the freezer overnight and Switch to fridge in the morning. Do I serve chilled or room temperature?
Thank you!

Reply
Nensi July 18, 2020 - 2:03 pm

Hi, Sophie! It’s best if you transfer it to the fridge 2-3 hrs before serving. Also, serve it cold straight from the fridge. That’s important because coconut oil solidifies in cold temperatures giving a cheesecake its texture. If you leave it at room temperature for too long, the cake will not stand up as firmly. Happy weekend!

Reply
Jamie December 26, 2020 - 2:39 pm

Love this cake! My husband and I are trying to get it just right. We made it last night and let it freeze while sleeping. Unfortunately, our chocolate layer went sploot when we took it out of the mold. Any tips on firming up the chocolate layer?

Reply
Nensi December 30, 2020 - 10:24 pm

Hi, Jamie! The chocolate layer is supposed to be firmer than the maqui berry layer. To make it, coconut cream needs to be really firm so that you can scoop it out with a spoon (just the cream, without any liquid). It’s best if you chill it in the refrigerator overnight so that you can easily separate cream from the liquid. Plus, I always use dark chocolate with 85% cacao. I make this quite often and use it for cake toppings because it’s super easy to make and it firms up really well. What brand of coconut cream did you use?

Reply

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