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:

Print Recipe

5 from 1 vote

Raw rainbow vegan cheesecake

No bake vegan cheesecake with all the colours from the rainbow. Healthy, gluten free and colourful.

Prep Time30 mins

Cook Time0 mins

Total Time30 mins

Course: Dessert

Cuisine: American, Vegan

Servings: 8

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 canned coconut cream, chilled in the fridge overnight
• ⅓ cup coconut oil
• ⅓ cup coconut butter

Vanilla flavouring

• 1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
• 1 tsp vanilla extract or vanilla bean powder

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

• 2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
• 1 tbsp pink pitaya powder

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.

Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!