Rainbow vegan cheesecake
No bake vegan cheesecake with all the colours from the rainbow. Healthy, gluten free and colourful.
I have to admit and apologise, things have been super quiet on my blog recently. I’ve been crazily working on my ebook and cake business. On the upside, I’m hoping to release my ebook in the next month (!!) which will mean you will have access to some beautiful recipes!
As my life gets busier, I often have to remind myself to practise self-care. I’m definitely not ‘perfect’ and do not have a good work-life balance. Maybe it’s because I work from home or maybe it’s because I actually enjoy work (!!) so it doesn’t always feel like an obligation.
One of the things I do to create better balance in my life is by creating a space at home where I am truly comfortable and at ease. So, one of my rituals is getting into my pjs no matter what time of the day is!
This robe speaks my language in so many ways. It’s colourful, is reminiscent of nature and art.
This cake is naturally coloured with superfoods, fruits and veggies. I have to be honest, it can be a bit time consuming and fiddly. However, it’s super easy to make and would be fun to make with kids!
The cake is like an optical illusion – the colours change depending on which angle you look at it ;)!
Many of you requested the recipe via my social media, so here it is:
Raw rainbow vegan cheesecake
Ingredients
Base
- 1 cup mixture of any nuts, seeds or coconut
- ¾ cup dates, soaked in water overnight
Cheesecake mixture
- 2 cups raw cashews, soaked in water overnight
- ¾ cup thick scoopable canned coconut cream
- ⅓ cup coconut oil
- ⅓ cup coconut butter
Vanilla flavouring
Lemon flavouring
- 2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- ½ lemon, zest and juice
- ½ tsp turmeric powder
Mint flavouring
- 2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- small handful of spinach or other green leafy vegetables
- Drop of peppermint essential oil
Blueberry flavouring
- 2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- 2 tbsp coconut oil
- Small handful of blueberries
Mixed berry flavouring
- 2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- 2 tbsp coconut oil
- Small handful of blueberries and raspberries
Pink flavouring
Instructions
- For the base, drain the dates and add all ingredients to a food processor. Whizz until combined. Pressed mixture into a small lined cake tin (I used a 15cm cake tin), reserving a handful of the mixture for decorations.
- For the cheesecake mixture, add all ingredients to a high-powered blender and blend until smooth.
- Divide cheesecake mixture evenly into 6 small bowls. Add a flavouring to each of the 6 bowls and mix each bowl until combined. If necessary, use a whizz stick to further puree cheesecake mixture. For example, you will need to do this with the mint cheesecake mixture to puree the spinach leaves.
- Alternatively spoon all of the cheesecake mixtures into cake tin reserving a spoonful of each mixture. Freeze cake for 4-6 hours or until set.
- Meanwhile, pick your favourite flavours and mix separately with the reserved base mixture. Roll into desired number of bliss balls.
- Decorate cake with remaining cheesecake mixture and bliss balls. Thaw out cake to serve or store in an airtight container in the fridge for 3 days or in the freezer for a few months.
Thank you for your stunning contribution to my Fairy Tea Party Round up.
My pleasure! And thank you for including me in your magical round up!
Wow! What a lovely looking cake, so impressive!!
Aw, thanks Debbie! xo
This cheesecake looks amazing, I’m definitely going to give it a try! I just have one question for u though….for the mint layer, why did u use spinach rather than using fresh mint? This would give it the green colour like the spinach, but gives it a wonderful fresh minty flavour. I tend to still use a touch of peppermint oil, but I don’t need as much when using fresh mint and therefore avoid the slight artificial taste.
Can’t wait for ur ebook to come out, looking forward to getting heaps of recipes!
Hi Amanda! Thank you! The cake was so fun to make :). Yes, adding mint to the green layer would be great as well. When I made this cake, I simply didn’t have mint on me otherwise I would’ve added it (my home grown mint was looking pretty sad). Also, whenever I add mint to a cake (without the spinach), I find that the green isn’t as bright as it would be with the spinach. I love the taste of fresh mint but I just couldn’t do it at the time I was making this cake.
On that note, I’ve added a mint choc cheesecake recipe to my ebook using fresh mint leaves! I can’t wait to finalise my ebook either – I’m glad to hear you are looking forward to it xo
I love using dates in the base of desserts and savory side dishes. Lately, I’ve been using pecans. I’m looking forward to trying them with sunflower seeds and coconut. Seems like a nice combination. I have to say that your desserts are so beautiful. I had my first raw dessert this summer while on a trip in Olso, Norway at an out of the way cafe. It was a cake and reminded me of what I see on your blog and Instagram. Raw desserts are so hard to find when you are out at coffee shops and cafes. I wish you much success with getting your stuff out there. I would most definitely buy a piece of your cake with a cup of tea or coffee if I saw it in a cafe! – Denise
Hi Denise! Oh, I think pecans are lovely in the base of desserts! I just added pecans to some brownies and it took them up a notch! Thank you so much for your kind words. You are right – raw desserts can be hard to find, especially when you are travelling! Hopefully, one day, more raw options will be available across the world. xoxo
Well this is just stunning! It lives up to the name “rainbow nourishments” very well 😉
Glad to see you’re lovely creations on the blog again! 😀
I can’t get over how cool this ice cream cake is!! I love the psychedelic colors 😀
Aw, thanks so much Sarah! It’s amazing how we can create such beautiful colours from purely natural ingredients! Hopefully I’ll make this again some day xo