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White Chocolate Blue Spirulina Cheesecake

by Nensi Beram
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White Chocolate Blue Spirulina Cheesecake

VEGAN NO-BAKE DESSERT

White chocolate blue spirulina cheesecake is a delicious no-bake dessert packed with wholesome ingredients and healthy fats.

The cake has a nutty crust made of roasted hazelnuts and cashews and sweetened with dates. The crust is topped with two creamy layers: white chocolate and blue spirulina layer.

This cake is vegan (dairy-free), gluten-free, and soy-free.

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

6 no-bake vegan cheesecakes >>

BLUE SPIRULINA POWDER: NATURAL FOOD COLORING

Blue spirulina, also called Blue Majik, is a blue pigment derived from blue-green algae. Phycocyanin is a pigment that gives spirulina (which is a deep green) a slightly bluish hue.

This 100 % natural food coloring is very mild in flavor, almost flavorless. It’s perfect for coloring raw cakes, smoothies, lattes, noodles, rice, and more.

Just add a teaspoon of this amazing powder to your smoothie and it will magically turn blue.

For more information on natural food colorings, check out Color Me Naturally.

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
  • Coconut cream
  • Vegan white chocolate
  • Coconut oil
  • Lemon juice
  • Agave syrup

BLUE SPIRULINA LAYER

  • Cashews
  • Coconut cream
  • Vegan white chocolate
  • Lemon juice
  • Agave syrup
  • Blue spirulina powder

HOW TO MAKE WHITE CHOCOLATE BLUE SPIRULINA 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.
  • Place roasted hazelnuts and cashews (check How to roast nuts),  coconut flour, and 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 mold. Place the crust into the fridge while you make the white chocolate layer.

WHITE CHOCOLATE LAYER

  • Melt white chocolate over low heat in a medium pot.
  • Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, coconut oil, and agave syrup, and blend at high speed until smooth and creamy.
  • Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness.
  • Pour the mixture over the crust.
  • Place the cake in the freezer for approx. 20 minutes before adding the blue spirulina layer.

BLUE SPIRULINA LAYER

  • Melt white chocolate over low heat in a medium pot.
  • Blend cashews, coconut cream (see Note on coconut cream), agave, and lemon juice at high speed until the mixture becomes creamy.
  • Add in melted white chocolate and blue spirulina powder and blend again briefly until all is well combined.
  • Carefully pour the mixture 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 white chocolate (check How to drizzle chocolate) and top with fresh 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

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.

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.

WHITE CHOCOLATE BLUE SPIRULINA CHEESECAKE IS:

  • Vegan (dairy-free)
  • Gluten-free
  • Soy-free
  • No-bake
  • Rich and creamy
  • Perfect summer dessert
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White Chocolate Blue Spirulina Cheesecake

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.


White Chocolate Blue Spirulina Cheesecake

White Chocolate Blue Spirulina Cheesecake

Nensi Beram
White chocolate blue spirulina cheesecake is a delicious no-bake summer dessert packed with wholesome ingredients and healthy fats. The cake is vegan, gluten-free, and soy-free.
Prep Time 1 hr
Cuisine Gluten-free, Vegan
Servings 8
Calories 621 kcal

Ingredients
  

Crust

  • 50 g roasted cashews
  • 50 g roasted hazelnuts
  • 25 g fine coconut flour
  • 90 g dates previously soaked in water for 1-2 hours

White chocolate layer

  • 250 g cashews previously soaked in water for minimum of 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 30-40 ml agave syrup depending on the sweetness of white chocolate
  • 30 ml lemon juice
  • 50 ml coconut oil
  • 50 g vegan white chocolate

Blue spirulina layer

  • 150 g cashews previously soaked in water for minimum of 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 20-30 ml agave syrup depending on the sweetness of white chocolate
  • 20 ml lemon juice
  • 50 g vegan white chocolate
  • 1 teaspoon blue spirulina powder

Extra (for drizzling)

  • 50 g vegan white chocolate

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.
  • Place roasted hazelnuts and cashews, coconut flour, and 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 mold. Place the crust into the fridge while you make the white chocolate layer.

White chocolate layer

  • Melt white chocolate over low heat in a medium pot. 
  • Drain cashews well and place them into a high-speed blender. Add coconut cream, lemon juice, coconut oil, and agave syrup, and blend at high speed until smooth and creamy.
  • Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness. 
  • Pour the mixture over the crust.
  • Place the cake in the freezer for approx. 20 minutes before adding the blue spirulina layer.

Blue spirulina layer

  • Melt white chocolate over low heat in a medium pot. 
  • Blend cashews, coconut cream, agave, and lemon juice at high speed until the mixture becomes creamy.
  • Add in melted white chocolate and blue spirulina powder and blend again briefly until all is well combined.
  • Carefully pour the mixture 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 white chocolate and top with fresh blueberries. 

Storing

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

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.

Nutrition facts

Nutrition Facts
White Chocolate Blue Spirulina Cheesecake
Amount per Serving
Calories
621
% Daily Value*
Fat
 
48
g
74
%
Sodium
 
26
mg
1
%
Carbohydrates
 
43
g
14
%
Fiber
 
5
g
21
%
Sugar
 
23
g
26
%
Protein
 
13
g
26
%

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

Keyword blue spirulina desserts, no-bake vegan cheesecake, vegan white chocolate cheesecake

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