Description
Stracciatella Maqui Cheesecake is a luscious, no-bake vegan cheesecake featuring a crunchy hazelnut and date crust, a creamy cashew-based stracciatella layer studded with dark chocolate, and a vibrant maqui berry and white chocolate topping. This refreshing and healthful dessert combines fruity, nutty, and chocolaty flavors with the antioxidant-rich punch of maqui berries, perfect for an elegant and guilt-free treat.
Ingredients
Scale
Crust
- 100 g dry roasted hazelnuts
- 15 g fine coconut flour
- 10 g cacao powder
- 100 g dates, soaked in water for 1–2 hours and well drained
Stracciatella Layer
- 240 g cashews, soaked minimum 4 hours and drained
- 100 g thickened coconut cream (from a can of full-fat coconut milk)
- 4–5 tablespoons agave syrup (to taste)
- 4 tablespoons coconut oil
- 3 tablespoons lemon juice
- 50 g dark chocolate, finely chopped and chilled
- Vanilla powder, to taste
Maqui Berry and White Chocolate Layer
- 160 g cashews, soaked minimum 4 hours and drained
- 80 g thickened coconut cream (from a can of full-fat coconut milk)
- 2 tablespoons coconut oil
- 100 g vegan white chocolate, melted
- 1–2 tablespoons agave syrup (to taste)
- 2 tablespoons lemon juice
- 2 teaspoons maqui berry powder
Extra
- 50 g dark chocolate, melted for drizzling
- Fresh blueberries for topping
Instructions
- Prepare the Crust: Line the base of a 16 cm springform cake tin with baking paper. Drain the soaked dates thoroughly, using a fork to remove excess water. Combine dry roasted hazelnuts, fine coconut flour, cacao powder, and the drained dates in a food processor and blend until the mixture sticks together. Press this mixture evenly into the bottom of the prepared tin. Refrigerate the crust while preparing the next layer.
- Make the Stracciatella Layer: Drain the soaked cashews and transfer them to a high-speed blender. Add thickened coconut cream, agave syrup, coconut oil, lemon juice, and a pinch of vanilla powder. Blend until the mixture is smooth and creamy, adjusting sweetness as needed. Chill the finely chopped dark chocolate in the freezer for at least 30 minutes. If the cashew mixture is warm after blending, refrigerate it for 10-15 minutes to prevent melting the chocolate. Gently fold in the chilled chopped dark chocolate pieces, then spread this mixture evenly over the crust layer.
- Prepare the Maqui Berry and White Chocolate Layer: Melt the vegan white chocolate gently over low heat, stirring until smooth. Drain the soaked cashews and place them in the blender along with thickened coconut cream, coconut oil, agave syrup, lemon juice, melted white chocolate, and maqui berry powder. Blend until smooth and creamy, tasting and adjusting sweetness if necessary. Pour this vibrant layer on top of the stracciatella layer.
- Set the Cheesecake: Place the assembled cheesecake in the freezer and chill for at least 4-5 hours until firm.
- Serve: Before serving, drizzle the top with melted dark chocolate and garnish with fresh blueberries for a colorful and elegant finish.
Notes
- Chill your canned coconut milk overnight in the refrigerator without shaking or tipping to separate the thick cream from the liquid for best results.
- Ensure dates are well drained to avoid a soggy crust.
- Freeze the chopped dark chocolate prior to mixing to keep chunks intact in the stracciatella layer.
- If the blended filling warms up, cool it in the fridge before adding chocolate to prevent melting.
- This cheesecake is best kept frozen until ready to serve to maintain firmness and flavor.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 370 kcal
- Sugar: 18 g
- Sodium: 5 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
