These no bake cheesecakes are perfect for all diets- grain and gluten free, plant based and so easy to make. Naturally died with plants, too.
For the crust
1/4 cup raw cacao powder
2 Tbsp coconut sugar
1 Tbsp buckwheat grouts ( I used activated, but you don’t have to)
1 Tbsp rice malt syrup or pure maple syrup
30 grams cacao butter, grated
1/2 cup rice malt syrup/maple syrup
1/2 cup coconut milk (the thick, canned variety)
1 tsp pure vanilla extract
1/4 cup coconut oil
60g cacao butter, grated
10–20 drops peppermint essential oil
Blue spirulina (optional: for colour only)
Green spirulina (optional: for colour only)
Make the crust
- Set aside a silicone, 6 piece muffin tray.
- Add grated cacao butter to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes.
- Meanwhile, add remaining ingredients to a large mixing bowl. Mix well, then add the cacao butter. Mix again, spoon approx. 1.5 Tbsp into each silicone mould and press done to form a nice even base (and just eat any remaining base mixture- yum!).
Make the cheesecake filling
- Add grated cacao butter and coconut oil to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minute
- Meanwhile, add cashews, coconut milk, rice malt syrup, and vanilla to a high-speed blender and blitz on high until smooth (around 1 minute).
- Next, add the melted cacao butter and coconut oil, blend again on high, for around 1 minute.
- Pour 1/2 of the cheesecake mixture into a bowl and set aside. Add the spirulina powders (i used 1/2 tsp of each) to the remaining mixture left in the blender, and blend again for 15-30 seconds or until evenly incorporated.
Assemble your cakes
- Starting with the spirulina dyed layer, fill each mini mould half way. If you want very even layers, then you will need to set this layer in the freezer for 1 hour before paring the next layer. If you don’t care how the layers look, there is no need to do so. Next, pour the white coloured layer op top of the spirulina layer. * (see notes if you want to do the pipping on top).
- Set cupcakes in the freezer set for a minimum of 3 hours, or preferably overnight.
To defrost the cakes, it is best remove from the freezer and the silicone moulds and allow them to slowly defrost n the fridge- this is especially important in Summer to prevent condensation. If you need to fast track the process, you can defrost on the bench, but they wont look as pretty.To store the cakes– it is important that they are stored in the fridge until you are ready to serve them. Th hotter the weather, the more important this is! In cold weather they will sit well at room temperature for 1-2 hours, but in hot weather they will not.
To do the pipping
If you want to pipe on top, reserve 1/3 of the cheesecake mixture and place in a bowl in the fridge overnight. The next day, when you’re ready to serve (and your cupcakes have defrosted), transfer the set mixture into a piping bag. Pipe the mixture onto defrosted cupcakes, and serve immediately.