Maqui 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.

HOW TO MAKE MAQUI BERRY CHOCOLATE 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 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.

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.

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 IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy
• Great summer treat

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! 

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Cuisine Gluten-free, Vegan

Servings 4

Equipment

• Panettone mold 12x10 cm
• High-speed blender

Ingredients

  

1x2x3x

Crust

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

Chocolate layer

• 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
• 100 g dark chocolate (85% cacao)
• 3-4 tablespoons agave

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)

• 50 g dark chocolate

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

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

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