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White Chocolate Blue Spirulina Cheesecake

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.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 1 hour
Servings 8
Calories 621kcal
Author Nensi Beram

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.

Nutrition

Calories: 621kcal | Carbohydrates: 43g | Protein: 13g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 3mg | Sodium: 26mg | Potassium: 605mg | Fiber: 5g | Sugar: 23g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 5mg