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.
Print
Pin
Rate
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.
