How is the crust for this cheesecake made?

The crust is prepared by pulsing buckwheat flour and walnuts in a food processor, then adding Medjool dates, vanilla, and salt until the mixture begins to stick together, which is then pressed into a pan.

What ingredients are used to naturally color the cheesecake layers?

The two cheesecake layers are naturally colored using blueberries; one layer incorporates 1/4 cup mixed in gently, and the other has 1/2 cup blended until smooth for a vibrant hue.

What gives the mandala frosting its various colors without artificial dyes?

The mandala frosting's colors come from natural sources: strawberries for red, chlorella for green, raspberries for pink, and a combination of mango and turmeric for yellow.

How long does this cheesecake need to freeze to set properly?

This cheesecake requires significant freezing time; the first blueberry layer needs at least two hours, followed by the white layer which needs three more hours to set completely.

Can I prepare this raw cheesecake ahead of time?

Yes, this cheesecake is ideal for making ahead, as both layers require extensive freezing time to set, allowing you to prepare it well in advance of serving.

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Colorful Two Layer Cheesecake (No Artificial Dyes!)
[Vegan, Raw, Gluten-Free]

CC By: Carlota Cassou

Author Bio

Carlota Cassou is a doctor in medicine, a Health Coach, and a Raw Food Chef.... Read More

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A vibrant two-layer raw vegan cheesecake with a purple blueberry base and a white top layer, adorned with a colorful fruit and chlorella mandala frosting.

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Colorful Two Layer Cheesecake (No Artificial Dyes!) [Vegan, Raw, Gluten-Free]

Dairy Free

This delicious and colorful vegan cheesecake is a showstopper! You can make any pattern you like, but the neon-hued frostings look so lovely when they're painted into a gorgeously hypnotic mandala pattern. And the best part is that no creepy artificial dyes were used to achieve this technicolor dessert dream!

Ingredients You Need for Colorful Two Layer Cheesecake (No Artificial Dyes!) [Vegan, Raw, Gluten-Free]

For the Crust:

1 cup buckwheat flour
1/2 cup walnuts
8 Medjool dates
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Filling:

2 1/2 cups soaked cashews
1 cup coconut milk
1/3 cup coconut oil
4 dates
2 teaspoons vanilla extract
Juice of 1 lemon
1/4 teaspoon salt
1/2 cup blueberries (violet layer) plus 1/4 cup (white layer)

Mandala Frosting:

Red: 3 tablespoons agave plus 1 handful strawberries
Green: 2 tablespoons filling mixture plus 1 teaspoon chlorella
Pink: 2 tablespoons filling mixture plus 1 handful raspberries
Yellow: 1 tablespoon filling mixture plus 1/2 mango + 1/4 teaspoon turmeric

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How to Prepare Colorful Two Layer Cheesecake (No Artificial Dyes!) [Vegan, Raw, Gluten-Free]

Place the walnuts and the buckwheat flour in the food processor and pulse into a flour.
Add the dates, vanilla and salt and process until mixture begins to stick together.
Press the dough into the bottom of a 9-inch pan to make the crust.
Combine the filling ingredients in a blender, except the coconut oil and blueberries.
Melt the coconut oil and add into the mixture until well combined.
Divide the mixture in two parts and place one of them in a bowl and the other in a blender jar. Take 1/3 cup of the mixture in the blender and save it for the toppings.
Add 1/4 of blueberries to the mixture in the bowl and mix gently to incorporate. Set aside.
Add 1/2 cup of blueberries to the mixture in the blender and blend until smooth.
Pour the blueberry mixture into the crust and place in the freezer for at least two hours.
When the filling is hard, take the cake out of the freezer and pour the white filling with the whole blueberries on top of the frozen layer. Place back in the freezer and freeze for three more hours.
Prepare the four color toppings to draw a mandala when the cheesecake is hardened. Blend the ingredients for each color separately until smooth and set aside.
Place each topping mixture into a dipping container and be creative!!
Enjoy!