We understand: you're a unicorn. And as a unicorn, you only deserve sweets that speak to your true inner being. That's where this fabulous raw vegan unicorn cheesecake steps in. As much as this gorgeous ombre of three berry layers and rich vegan buttercream looks like a work of art, it's actually easy and very fun to make and tastes delicious! When it comes to decorating your unicorn, go wild — top it with plenty of edible flowers, vegan candy, and sprinkle.

Unicorn Cheesecake [Vegan, Gluten-Free]

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Ingredients

For the Base:

  • About 10 Medjool dates, pitted
  • 2 1/3 cups, plus 1 1/2 tablespoons gluten-free oats
  • 2 teaspoons of maple syrup
  • 1/2 teaspoon of vanilla extract
  • A pinch of salt

For the Blackberry Layer:

  • 1 2/5 cups of cashew nuts, soaked overnight
  • 7 ounces of blackberries (fresh or frozen)
  • 1/3 cup, plus 1 1/2 tablespoons of coconut oil, melted
  • 1/3 cup of maple syrup
  • 1 1/2 teaspoons of vanilla extract

For the Raspberry Layer:

  •  1 2/5 cups of cashew nuts, soaked overnight
  • 7 ounces of raspberries (fresh or frozen)
  • 1/3 cup, plus 1 1/2 tablespoons of coconut oil, melted
  • 1/3 cup of maple syrup
  • 1 1/2 teaspoons of vanilla extract

For the Strawberry Layer:

  • 7 ounces of strawberries (fresh or frozen)
  • 1/2 lemon (juice)
  • 1 2/5 cups of cashew nuts, soaked overnight
  • 2 3/4 tablespoons of coconut cream (cream only)
  • 1/3 cup, plus 1 1/2 tablespoons of coconut oil, melted
  • 1/3 cup of maple syrup

For the Cream Layer:

  • 1/2 cup, plus 1/5 cup of cashew nuts, soaked overnight
  • 1 can of coconut cream (cream only)
  • 1/4 cup of coconut oil, melted
  • 1 tablespoon of maple syrup
  • 1 teaspoon of vanilla extract

To Decorate:

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Preparation

To Make the Base:

  1. Line a 7-inch springform cake tin with greaseproof paper.
  2. In a food processor/blender, add in all of the base ingredients and whizz up on high until like bread crumbs.
  3. Firmly press the mixture into the lined cake tin and pop into the freezer.

To Make the Blackberry Layer:

  1. Place the soaked cashew nuts, blackberries, melted coconut oil, maple syrup, and vanilla extract into a food processor and whizz up until smooth. This will take around 5-10 minutes on high.
  2. Pour the blackberry mixture onto the base. Place the tin back into the freezer while you make the raspberry layer.

To Make the Raspberry Layer:

  1. Place the soaked cashew nuts, raspberries, melted coconut oil, maple syrup, and vanilla extract into a food processor and whizz up until smooth. This will take around 5-10 minutes on high.
  2. Pour the raspberry mixture onto the blackberry layer. Place the tin back into the freezer while you make the strawberry layer.

To Make the Strawberry Layer:

  1. Place the soaked cashew nuts, strawberry mixture, coconut cream, melted coconut oil, and maple syrup into a food processor and whizz up until smooth. This will take around 5-10 minutes on high.
  2. Pour the strawberry mixture onto the raspberry layer whilst you make the cream layer.

To Make the Cream Layer:

  1. Place the soaked cashew nuts, coconut cream, melted coconut oil, maple syrup, and vanilla extract into a food processor and whizz up until smooth. This will take around 5-10 minutes on high.
  2. Pour the creamy layer onto the strawberry layer. Place into the freezer for 5-8 hours (best left overnight) to set.
  3. Let the cheesecake sit out for 3-4 hours before serving. Will keep for 3 days.

To Decorate:

  1. Decorate your unicorn as desired! Shape the horn and ears using vegan royal icing (use your favorite colors).
  2. Use vegan buttercream to pipe the mane.
  3. To make the eyes, melt vegan dark chocolate, drizzle it in your preferred design onto greaseproof paper, and let it set in the freezer. Attach using melted chocolate.
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