Description
A no-bake vegan cheesecake with a nutty crust, creamy stracciatella layer, and vibrant maqui berry topping. Wholesome, indulgent, and visually stunning.
Ingredients
— For the Crust —
80 g roasted almonds
80 g roasted cashews
3 tbsp coconut oil
2 tbsp cacao powder
2 tbsp agave
— For the Stracciatella Layer —
240 g cashews, soaked 4 hours
100 g coconut cream
4–5 tbsp agave
4 tbsp coconut oil
3 tbsp lemon juice
50 g dark chocolate, finely chopped
Vanilla powder to taste
— For the Maqui Berry Layer —
160 g cashews, soaked 4 hours
80 g coconut cream
2 tbsp coconut oil
100 g vegan white chocolate
1–2 tbsp agave
2 tbsp lemon juice
2 tsp maqui berry powder
3–4 tbsp almond milk
— For Topping —
50 g dark chocolate, melted
Fresh blueberries or mint leaves
Instructions
1. Line a 16 cm springform pan with parchment paper.
2. Blend almonds and cashews into fine crumbs. Add coconut oil, agave, and cacao powder. Press mixture into pan and chill.
3. Blend soaked cashews with coconut cream, agave, coconut oil, and lemon juice. Stir in frozen chopped dark chocolate. Spread over crust and chill.
4. Melt white chocolate. Blend soaked cashews with coconut cream, agave, coconut oil, lemon juice, and maqui berry powder. Add melted chocolate and almond milk if needed. Spread over stracciatella layer.
5. Freeze 4–5 hours until firm.
6. Before serving, drizzle melted dark chocolate and garnish with blueberries or mint leaves.
Notes
Chill coconut milk overnight for thick cream separation.
Freeze cheesecake for long storage; refrigerate for softer texture.
Replace maqui berry with acai or blueberry powder if preferred.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Raw
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 20g
- Sodium: 65mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg