This colorful superfood cheesecake will wow your guests at your next party! Beyond its Instagram-worthy appearance, its creamy, whipped mousse-like texture is delicious (and completely dairy-free!). A base of cashew and coconut cream make this healthier treat decadent. Frozen raspberries, mango and blueberries, add color, fiber and vitamins, while superfood powders give it an additional nutrient boost!
Note: Recipe measurements are for a 6-inch cheesecake pan
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Photo courtesy of Irina Smirnova[/caption]
Ingredients
Crust
1-1/2 cups walnuts
1/2 cup dates, pitted
Pinch of salt
Filling
2 cups cashews (soaked for at least 4 hours or overnight)
Cream from 1 can coconut (refrigerated overnight)*
3/4 cup lemon juice
1/2 cup coconut nectar or sugar
3/4 cup coconut oil
2 tsp. vanilla extract
1/2 cup raspberries
1/2 tsp. goji powder (optional)
1/2 cup mango
1/4 tsp. turmeric (optional)
1/2 cup frozen blueberries
1/2 tsp. maqui powder (optional)
Directions
- For the crust, whiz walnuts in high-speed blender until powder forms, than add dates and salt and process again until combined. The mixture should stay together when squeezed in your hand. Line bottom of 5-or 6-inch cheesecake pan with shredded coconut, then use fingers to press in walnut mixture into bottom of pan and up the sides for the crust. Both should be about 1-cm. thick.
- To make the filling, drain cashews and throw all ingredients (not including frozen fruit and superfruit powders) into high-speed blender and process on high for about 2 minutes, until completely smooth.
- Divide evenly in three separate portions (about 1-1/4 to 1-1/2 cups each). You can leave one portion in the blender, put the other two in two bowls.
- To make the first layer, add raspberries and goji powder. Blend until uniform red/pink color is achieved. Pour on top of the crust and freeze while you make the next layer.
- Clean out blender, then add one portion of the coconut-cashew cream filling, mango and turmeric. Blend on high until smooth. Remove pan from freezer and pour mango layer on top of raspberry layer. Return to freezer and repeat with the blueberry/maqui layer.
- Once all layers are done, place pan in freezer for at least 2 hours to firm up before serving.
*To get the cream, refrigerate a can of coconut milk overnight. The cream will float to the top, while the water will sink to the bottom of the can. Flip the can over, and open it upside down. Pour out the water and reserve for another use. Scoop out the thick white coconut cream for use in the filling.
