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Maqui Berry Cheesecake

by Nensi Beram
2 comments

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NO-BAKE MAQUI BERRY CHEESECAKE

This no-bake maqui berry cheesecake is perfect for a hot sunny day when you want a sweet treat but you don’t feel like turning on the oven.

The cake is packed with wholesome ingredients and healthy fats, vegan, gluten-free, dairy-free, and soy-free. It has a nutty crust sweetened with dates and topped with delicious and creamy maqui berry layer.

If you don’t have maqui berry powder but you still want your cheesecake to have this gorgeous purple hue, try mixing blue spirulina and pink pitaya powder instead.

For more ideas on natural food colorings, check out Color Me Naturally – a quick guide to natural food colorings.

MEET THE INGREDIENTS

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

CRUST

WHITE CHOCOLATE LAYER

  • Cashews
  • Lemon juice
  • Coconut oil
  • Agave syrup
  • Rice milk
  • Maqui berry powder

MAQUI: A SMALL BERRY PACKED WITH ANTIOXIDANTS

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 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 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.
  • Combine roasted almonds, cashews, fine coconut flour, raw cacao powder, and drained dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared tin. Place the crust into the fridge while you make the maqui berry layer.

MAQUI BERRY LAYER

  • Drain cashews well and place them into a high-speed blender.
  • Add agave syrup, coconut oil, rice milk, lemon juice and blend on high speed until the mixture becomes creamy.
  • 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 crust.
  • Place the cake in the freezer to set for at least 4-5 hours or until firm.

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).
  • If the cake was in the freezer, let it thaw for 40-45 minutes before serving.

TIPS AND HOW-TOS

HOW TO ROAST NUTS

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

  • Preheat oven to 180 °C.
  • Spread the nuts 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 nuts to cook evenly.
  • When the nuts 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 5-10 minutes.
  • Melt 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 (dairy-free)
  • Gluten-free
  • Soy-free
  • No-bake
  • Delicious and creamy
  • A perfect summer treat
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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 Cheesecake

Nensi Beram
No-bake maqui berry cheesecake is vegan, gluten-free, dairy-free, and soy-free. Plus, it's packed with wholesome ingredients and healthy fats.
Prep Time 1 hr
Cuisine Gluten-free, Vegan
Servings 8
Calories 396 kcal

Ingredients
  

Crust

Filling

  • 250 g cashews previously soaked in water for minimum 4 hours
  • 20 ml lemon juice
  • 80 ml coconut oil
  • 60 ml agave syrup
  • 30-40 ml rice milk
  • 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.
  • Combine roasted almonds, cashews, fine coconut flour, raw cacao powder, and drained dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared tin. Place the crust into the fridge while you make the maqui berry layer.

Maqui berry layer

  • Drain cashews well and place them into a high-speed blender.
  • Add agave syrup, coconut oil, rice milk, lemon juice and blend on high speed until the mixture becomes creamy.
  • 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 crust.
  • Place the cake in the freezer to set for at least 4-5 hours or until firm.

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).
  • If the cake was in the freezer, let it thaw for 40-45 minutes before serving.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Maqui Berry Cheesecake
Amount per Serving
Calories
396
% Daily Value*
Fat
 
30
g
46
%
Sodium
 
10
mg
0
%
Carbohydrates
 
29
g
10
%
Fiber
 
4
g
17
%
Sugar
 
15
g
17
%
Protein
 
9
g
18
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword maqui berries, maqui berry cake, purple cheesecake

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2 comments

Jen August 22, 2021 - 11:47 pm

This looks delicious, but is it coconut oil or coconut cream or both? The ingredients and directions indicate coconut oil but in the notes it advises on which coconut cream to use. Please let me know and thanks.

Reply
Nensi Beram August 23, 2021 - 3:53 pm

Hi, Jen! Thanks for pointing that out. There is no coconut cream in this recipe, just coconut oil. Wishing you a wonderful day!

Reply

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