Rainbow Cheesecake
No-bake rainbow cheesecake has an almond-cashew base topped with four creamy layers: raspberry, mixed berry, mango, and maqui berry layer. Vegan and gluten-free.
Ingredients
Crust
- 80 g almonds
- 80 g cashews
- 3 tablespoons coconut oil
- 2 level tablespoons cacao powder approx. 12 g
- 2 tablespoons agave
Raspberry layer
- 90 g cashews previously soaked in water for a minimum of 4 hours
- 1/2 cup frozen raspberries
- juice of 1/2 lemon
- 2 tablespoons coconut oil
- 2-3 tablespoons agave
Mixed berry layer
- 90 g cashews previously soaked in water for a minimum of 4 hours
- 1/2 cup frozen mixed berries
- juice of 1/2 lemon
- 2 tablespoons coconut oil
- 2-3 tablespoons agave
- 1/3 teaspoon maqui berry powder optional
Mango layer
- 90 g cashews previously soaked in water for a minimum of 4 hours
- 100 g mango diced
- juice of 1/2 lemon
- 1 tablespoon coconut oil
- 2 tablespoons agave
- 1/4 teaspoon turmeric powder optional, for color
Maqui berry layer
- 100 g cashews previously soaked in water for a minimum of 4 hours
- 2-3 tablespoons coconut oil
- 2-3 tablespoons agave
- 3 teaspoons maqui berry powder
- juice of 1/2 lemon
- 2-3 tablespoons almond milk or any other alternative
Chocolate topping
- 40 g dark chocolate
Instructions
Crust
- Line the base of a 16 cm springform cake tin with baking paper.
- Place almonds and cashews in a food processor and process until they are finely ground. Add agave, coconut oil, and cacao powder. Process until the mixture sticks together. Adjust sweetness.
- Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Raspberry layer
- Drain cashews and place them in a blender. Add frozen raspberries, lemon juice, agave nectar, and coconut oil and blend on high speed until smooth and creamy.
- Pour your raspberry filling over the crust Put the cake in the freezer until you prepare the mixed berry filling.
Mixed berry layer
- Drain cashews and place them in a blender. Add frozen mixed berries, lemon juice, agave nectar, ½ teaspoon maqui powder, and coconut oil and blend on high speed until smooth and creamy.
- Pour mixed berry filling on top of the raspberry layer. Put the cake in the freezer until you prepare mango filling.
Mango layer
- Drain cashews and place them in a blender. Add diced mango, a pinch of turmeric (optional), coconut oil, agave, lemon juice. Blend on high speed until completely smooth.
- Pour mango filling on top of the mixed berry layer. Put the cake in the freezer until you prepare maqui berry filling.
Maqui berry layer
- Drain the cashews and place them in a blender. Add maqui berry powder, coconut oil, agave, and lemon juice. Blend on high speed until smooth and creamy. If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative.
- Pour maqui berry filling on top of the mango layer.
- Place the cake in the freezer to set for at least 4-5 hours.
Chocolate topping
- For the chocolate topping, melt chocolate over low heat in a medium pot.
- Just before serving, drizzle the cake with melted chocolate and sprinkle with dried raspberries or just top it with frozen berries.
- Store it in the fridge or in the freezer. If the cake was in the freezer let it thaw for 20 minutes before serving.
Tried this recipe?Let us know how it was in the comments section. We are very grateful for your feedback.
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