Vegan Zebra Ice Cream Cheesecake

NO-BAKE ZEBRA CHEESECAKE

This vegan zebra ice cream cheesecake is the perfect no-bake celebration cake. It combines a roasted hazelnut and cashew crust sweetened with dates and three delicious creamy layers.

This cheesecake is vegan (dairy-free), gluten-free, and soy-free. No oven required!

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

6 no-bake vegan cheesecakes >>

MEET THE INGREDIENTS

CRUST

• Roasted hazelnuts (check How to roast nuts)
• Roasted cashews (check How to roast nuts)
• Fine coconut flour
• Dates

VANILLA LAYER

• Cashews
• Cacao butter
• Coconut oil
• Lemon juice
• Agave syrup
• Rice milk
• Vanilla powder

CHOCOLATE LAYER

• Cashews
• Coconut oil
• Lemon juice
• Agave syrup
• Rice milk
• Raw cacao powder

DARK CHOCOLATE LAYER

• Cashews
• Coconut oil
• Lemon juice
• Agave syrup
• Rice milk
• Raw cacao powder

HOW TO MAKE VEGAN ZEBRA ICE CREAM CHEESECAKE

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 roasted cashews (check How to roast nuts), fine coconut flour, and dates in the food processor and process until the mixture sticks together.
• Once it’s all combined, press the mixture evenly onto the bottom of the prepared cake tin.
• Place the crust into the fridge while you make the vanilla layer.

VANILLA LAYER

• Drain cashews well and place them into a high-speed blender.
• Add all the other ingredients: agave syrup, melted cacao butter and coconut oil, lemon juice, vanilla powder, and rice milk.
• Process until smooth and creamy.
• Transfer the mixture into a bowl and set aside.

CHOCOLATE LAYER

• Drain cashews well and place them into a high-speed blender.
• Add all the ingredients for the chocolate layer: agave syrup, melted coconut oil, lemon juice, rice milk, and raw cacao powder.
• Process until smooth and creamy.
• Transfer the mixture into a bowl and set aside.

DARK CHOCOLATE LAYER

• Drain cashews well and place them into a high-speed blender.
• Add all the ingredients for the dark chocolate layer: agave syrup, melted coconut oil, lemon juice, rice milk, and raw cacao powder.
• Process until smooth and creamy.
• Transfer the mixture into a bowl and set aside.

ASSEMBLY

• To create the zebra effect, start by putting 1 tablespoon of vanilla filling in the center of the crust.
• Over it, add 1 tablespoon of chocolate filling (right into the center of the previously added vanilla filling).
• Then, add 1 tablespoon of the dark chocolate layer right into the center of the previously added chocolate layer.
• Now you should start seeing alternate rings of vanilla, chocolate, and dark chocolate layers.
• Keep alternating fillings until you are done. Just keep putting one filling into the center of the previous one and let the gravity do the rest (or you can gently, and I mean really gently, tap the cake tin after each addition to help spread out the cream).
• Once completed, carefully place the cake in the freezer for at least 5-6 hours or until firm.

NOTE: You can check out this tutorial on how to create the zebra effect.

SERVING SUGGESTION

• To serve, remove the cake from the freezer and let sit at room temperature for 20-30 minutes to soften. Slice and serve.
• Drizzle with melted dark chocolate and decorate with Hazelnut Cashew Bliss Balls or Chocolate Hazelnut Truffles.

STORING

• Keep the leftovers in the fridge or the freezer. The cake can last up to 1 month in the freezer.

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.

VEGAN ZEBRA ICE CREAM CHEESECAKE IS:

• Vegan (dairy-free)
• Gluten-free
• Soy-free
• No-bake
• Rich and creamy
• A perfect holiday treat

Vegan Zebra Ice Cream Cake

Nensi Beram

Indulge in a slice of this luxurious vegan zebra ice cream cheesecake. The cake is vegan (dairy-free), gluten-free, and soy-free. No oven required!

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Prep Time 1 hour hr

Cuisine Gluten-free, Vegan

Servings 8

Calories 673 kcal

Equipment

• Food processor
• 16 cm springform cake tin
• High-speed blender
• Silicone spatula

Ingredients

  

1x2x3x

Crust

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

Vanilla layer

• 140 g cashews previously soaked in water for minimum of 4 hours
• 50-60 ml agave syrup
• 30 ml melted cacao butter
• 40 ml melted coconut oil
• 10 ml lemon juice
• 70-80 ml rice milk
• a pinch of vanilla powder

Chocolate layer

• 110 g cashews previously soaked in water for a minimum of 4 hours
• 50 ml agave syrup
• 70 ml melted coconut oil
• 10 ml lemon juice
• 10 g raw cacao powder
• 70 ml rice milk

Dark chocolate layer

• 100 g cashews previously soaked in water for a minimum of 4 hours
• 60 ml agave syrup
• 70 ml melted coconut oil
• 10 ml lemon juice
• 20 g raw cacao powder
• 80 ml rice milk

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 roasted cashews (check How to roast nuts), fine coconut flour, and dates in the food processor and process until the mixture sticks together.
• Once it’s all combined, press the mixture evenly onto the bottom of the prepared cake tin.
• Place the crust into the fridge while you make the vanilla layer.

Vanilla layer

• Drain cashews well and place them into a high-speed blender.
• Add all the other ingredients: agave syrup, melted cacao butter, melted coconut oil, lemon juice, vanilla powder, and rice milk. Process until smooth and creamy.
• Transfer the mixture into a bowl and set aside.

Chocolate layer

• Drain cashews well and place them into a high-speed blender.
• Add all the ingredients for the chocolate layer: agave syrup, melted coconut oil, lemon juice, rice milk, and raw cacao powder. Process until smooth and creamy.
• Transfer the mixture into a bowl and set aside.

Dark chocolate layer

• Drain cashews well and place them into a high-speed blender.
• Add all the ingredients for the dark chocolate layer: agave syrup, melted coconut oil, lemon juice, rice milk, and raw cacao powder. Process until smooth and creamy.
• Transfer the mixture into a bowl and set aside.

Assembly

• To create the zebra effect, start by putting 1 tablespoon of vanilla filling in the center of the crust.
• Over it, add 1 tablespoon of chocolate filling (right into the center of the previously added vanilla filling).
• Then, add 1 tablespoon of the dark chocolate layer, right into the center of the previously added chocolate layer.
• Now you should start seeing alternate rings of vanilla, chocolate, and dark chocolate layers.
• Keep alternating fillings until you are done. Just keep putting one filling into the center of the previous one and let the gravity do the rest (or you can gently, and I mean really gently, tap the cake tin after each addition to help spread out the cream).
• Once completed, carefully place the cake in the freezer for at least 5-6 hours or until firm.

Serving suggestion

• To serve, remove the cake from the freezer and let sit at room temperature for 20-30 minutes to soften. Slice and serve.
• Decorate the cake with hazelnut cashew bliss balls or chocolate hazelnut truffles.

Storing

• Keep the leftovers in the fridge or the freezer. The cake can last up to 1 month in the freezer.

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

Vegan Zebra Ice Cream Cake

Amount per Serving

Calories

673

% Daily Value*

Fat

 

53

g

82

%

Sodium

 

25

mg

1

%

Carbohydrates

 

47

g

16

%

Fiber

 

6

g

25

%

Sugar

 

26

g

29

%

Protein

 

11

g

22

%

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

Keyword vegan zebra ice cream cake recipe, zebra dessert, zebra style cake