This healthy plant-based Gluten-Free Vegan Raw No-Bake Spirulina Cheesecake is an easy recipe made with only 8 clean, real food ingredients that can be prepared with only 2 easy steps in about 10 minutes.
You will love how this healthy vegan no-bake dessert can be made in only 2 easy steps in less than 10 minutes!
Gluten-Free Vegan Raw No-Bake Spirulina Cheesecake
How To Make Gluten-Free Vegan Raw No-Bake Spirulina Cheesecake: Step-by-Step Instructions
There are only 2 quick steps to make this healthy recipe and I’ll show you how in the step-by-step instructions below.
Step 1: Prepare the Crust
Firstly, add all the ingredients for the crust to a food processor.
Process until it has a wet, crumbly texture and taking care to not over process.
After that, transfer the mixture to the prepared cheesecake pan.
Spread the mixture evenly on the bottom of the pan and press it down firm and tight.
Step 2: Prepare the Filling
Secondly, add all the ingredients for the filling to a blender and blend until it’s creamy and smooth.
Next, transfer the filling to the cheesecake pan and spread it evenly on top of the crust.
Step 3: Chill and Set
Thirdly, place the cheesecake pan in the freezer for 1-2 hours, or until it hardens.
Remove it from the freezer and let it sit on the counter for about 5-10 minutes to soften before cutting.
Step 4: Storage
Lastly, store any leftovers in an air-tight, BPA-free container in the freezer.
Above all, keep the cheesecake in the freezer until ready to serve.
It will get soft and lose its shape if left out at room temperature.
Raw Vegan No-Bake Spirulina Cheesecake
Equipment
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Blender
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Food Processor
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6-inch Cheesecake Pan
Ingredients
For the crust:
- 1 cup organic walnuts
- 6 organic Medjool dates (pitted)
- 2 tablespoons organic coconut flakes
- 1 tablespoon organic refined coconut oil
- 1/8 teaspoon Celtic pink cave salt
For the cheesecake filling:
- 1 cup organic raw cashews
- 1/4 cup organic maple syrup
- 6 tablespoons organic refined coconut oil
- 1 teaspoon Royal Spiruluna
- 1 pinch pink cave salt
Instructions
Advanced preparation:
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Optional: Soak the cashews in filtered/purified water for 30-60 minutes. This will make them soft and the mixture extra creamy and smooth. Drain and rinse them before adding to the recipe.
For the crust:
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Add all the ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.
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Transfer the mixture to a 6-inch springform cheesecake pan and press firmly and evenly in the bottom of the pan. Set aside.
For the cheesecake filling:
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Add all the ingredients for the filling to a blender and blend on high speed until it is creamy and smooth.
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Pour the filling into the cheesecake pan on top of the crust and gently tap it on the counter so it settles to the bottom evenly.
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Put the cheesecake pan in the freezer for 1-2 hours, or until it hardens.
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Remove it from the freezer and let it sit on the counter for about 5-10 minutes to soften it slightly before cutting and serving.
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Store in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because it will become soft and lose its shape if left out at room temperature.
Optional toppings:
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Sprinkle the top with organic shredded coconut, extra spirulina, organic hemp seeds, organic chia seeds, organic cacao nibs, etc. before serving.
Nutrition
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