Raw Key Lime & Blue Spirulina Cheesecake

I’ve wanted to make this recipe for a long time. I also wanted to create a yummy recipe for the 4th of July. Hence, the raw cheesecake! Key Lime Pie screams summer, but I wanted to make something a little more festive for a holiday. At first, I tried making a red, white, and blue cheesecake, but that idea came crashing down when I couldn’t get a pretty red layer. It kept coming up pink. And on one occasion, it even turned brown! The alternative was to use food coloring, but I wanted to keep it clean. In the end, I decided the red should come from fresh raspberries. You could even use pomegranate arils, or pitted cherries as an alternative. It is beautiful, as well as delicious!

Since it does require some freezer time, you’ll want to make this the day before. For the first layer, I would recommend freezing for at least 3-4 hours before adding the second layer. When I made this the first time, I used soft-baked vegan oatmeal cookies pulsed with coconut oil for the crust. It was yummy, but it wasn’t raw. If you decide to use the cookies, you will need at least eight large soft-baked cookies and 1/4 cup coconut oil. I liked the addition of the raisins in my crust, but if you don’t, either pick them out or find oatmeal cookies without raisins (not easy to do, by the way).

If you make this let me know how you like it! Be sure to let the cheesecake thaw for at least 25-30 minutes before serving.


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Raw Key Lime & Blue Spirulina Cheesecake

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 24 hours
  • Total Time: 24 hours 10 minutes
  • Diet: Vegan

Description

This easy and delicious cheesecake will surely be the hit of any summer party! 


Ingredients

Scale

Crust:

  • 1 cup soaked raw pitted medjool dates
  • 2 cups raw almonds 
  • 1/8 tsp salt
  • 1/4 tsp pure vanilla extract
  • 1 tbsp water, if needed

Lime layer:

  • 1 cup cashew nuts, soaked (soak overnight, or boil for 10 minutes)
  • 1/4 cup freshly squeezed key lime juice
  • 1/3 cup full fat coconut milk
  • 4 tbsp maple syrup
  • 2 tbsp melted cacao butter
  • 1/8 tsp sea salt

Blue Spirulina Layer:

  • 1 cup cashew nuts, soaked (soak overnight, or boil for 10 minutes)
  • 1/2 cup full fat coconut milk
  • 4 tbsp maple syrup
  • 2 tbsp cacao butter
  • 2 tsp vanilla extract
  • 1/4 tsp Blue Spirulina Powder
  • 1/8 tsp sea salt

Instructions

Crust: 

  1. Line a round 9-inch springform pan with parchment paper, and set aside.
  2. Add all ingredients to a food processor and blitz until a fine meal has formed.  The crust should stick together well. If too dry and crumbly, slowly add up to 1 tablespoon water.  
  3. Press mixture into pan, or small individual pans (will make about 12 small tarts).  
  4. Refrigerate for at least 30 minutes.  

Blue spirulina layer:

  1. Add all ingredients in a processor and process until smooth. 
  2. Pour mixture over the refrigerated crust. Place in the freezer for at least 3-4 hours.

Key Lime Layer:

  1. Repeat the same process for the key lime layer. Pour mixture over the set blue spirulina layer and freeze overnight. 
  1. 4. When ready to serve, remove cheesecake from mold and place it on top of the base and garnish with red fruit of choice and freshly grated lime zest. Allow to thaw for a few minutes before eating.
  1. Enjoy!

Notes

Be sure to soak, or boil your dates—especially if they have been around for awhile! 

Keywords: raw vegan

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