This cheesecake is a work of art that can be made by anybody. The gorgeous purple color of each creamy cashew layer is achieved by adding varying amounts of blueberry powder. The shortbread-like crust is made from dates and nuts and the cake itself is free from refined sugar. This is the perfect cake to make for special occasions.
Raw Blueberry Ombre Cheesecake [Vegan, Gluten-Free]
For the Shortbread Base:
- 10 dates
- 1 cup macadamia nuts
- 2 tablespoons coconut flour
- A pinch of salt
- 1/2 cup melted cacao butter or coconut oil
For the Blueberry Ombre Filling:
- 3 cups cashews, soaked for at least 6 hours
- 1 13.66-ounce can thick full-fat coconut cream
- Juice of 2 small lemons
- 1/2 cup, plus 1 tablespoon brown rice syrup or agave nectar to make the cake grain-free
- 1/2 cup melted cacao butter
- 1/2 cup melted coconut oil
- 8 or more tablespoons blueberry powder
- 2 tablespoons acai powder (optional, used only for color)
To Make the Crust:
- Prep a 6-inch springform cake pan by rubbing solid coconut oil onto the base, then lining the sides with wax paper.
- Melt the cacao butter or coconut oil for the crust in a heat-proof bowl over warm water.
- Pit the dates if necessary and pour some more warmed water over the dates and allow to soak.
- While the dates are soaking, pulse the macadamias in a food processor until a semi fine crumb is achieved.
- Add the dates to the food processor and pulse until the macadamias and the date begin forming a paste.
- Add the coconut flour, continue mixing, and then the oil
- The crust mixture should be uniform with no bits of dry coconut flour.
- Press the crust mixture into the bottom of your prepared pan and place in the freezer to set.
To Make the Filling:
- Add the soaked cashews, can of coconut cream, lemon juice, and brown rice syrup to a high-speed blender.
- Pulse until smooth and creamy.
- Add the melted cacao butter and coconut oil.
- Pour the cashew mixture in equal parts into four bowls
- Leave one bowl creamy white, mix 2 tablespoons of blueberry powder into one bowl, 4 tablespoons of blueberry powder into the next, and the last bowl mix in the remaining blueberry powder as well as the acai powder
- Remove the crust from the freezer, pouring in all but 2 tablespoons of the darkest mixture onto the crust. Return to the freezer until just set, about 15-20 minutes. Leave the few extra tablespoons in the bowl for later.
- Continue the process of layering each color once the one before it has set until you're left with only the creamy white layer. Use the whole bowl, do not reserve any of the creamy white unless you want creamy white stars as decoration.
- Return the cake to the freezer to set for 10 minutes or so
- Add the varying colors of filling that were reserved to a piping bag or pen and place in the refrigerator until firm enough to pipe
- Once firm enough, pipe desired designs onto the cake and place the cake in the refrigerator to set overnight.