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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 minutes
Cook Time0 minutes
Total Time30 minutes
Cuisine: American, Vegan
Servings: 8
Author: Anthea

Ingredients

Base

  • 1 cup mixture of any nuts, seeds or coconut
  • ¾ cup dates, soaked in water overnight

Cheesecake mixture

Lemon flavouring

Mint flavouring

Blueberry flavouring

Mixed berry 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.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!