Vegan Supercolor Unicorn No Bake Cheesecake
Everyone deserves a little magic in their lives and on their taste buds, with one slice of this amazing brightly-colored No-Bake Vegan Unicorn Supercolor Cheesecake will have all your delicious dreams come true, after all no one can resist the charms of this magical delicious Unicorn Supercolor Cheesecake! Incorporated Suncore Foods® Blue Butterfly Pea, Pink Pitaya, Indigo Blueberry & Orange Carrot Supercolor Powders in this dreamy Unicorn Cheesecake to get these unbelievable beautiful colors! Make someone smile and spread a little rainbow sunshine.
Created by the fabulous Gina. Check out her Instagram @healthylittlevittles for more breathtaking recipes!
Ingredients
Chocolate hazelnut crust:
1 cup hazelnut meal, (or hazelnuts ground into meal)
1 cup almond flour/meal, (or blanched almonds ground into meal)
1/2 tsp Suncore Foods® Rose Salt
1/4 cup organic sugar, (or maple syrup)
1/3 cup coconut oil
1-2 tbsp unsweetened cacao powder
Filling:
16 oz Tofutti vegan cream cheese
1.5 cup raw cashews, (soaked in boiling water for about 15 minutes)
1 can coconut cream (not coconut milk), (the cream part only, not the liquid)
1.5 tbsp arrowroot powder
1 tsp pure almond extract
1 tsp pure vanilla extract
1/2 cup organic sugar, (or maple syrup/agave)
2 tbsp raw cacao butter, (or sub coconut oil, but the cacao butter will give it extra creaminess)
1/4 tsp Suncore Foods® Rose Salt
1 tbsp lemon juice
1 tsp Suncore Foods® Pink Pitaya Supercolor Powder
2 tsp Suncore Foods® Indigo Blueberry Supercolor Powder
1/4 tsp Suncore Foods® Orange Carrot Supercolor Powder
1/4 tsp Suncore Foods® Blue Butterfly Pea Flower Supercolor Powder
Directions
1. Boil a pot of water, enough to cover 1.5 cups of cashews, then once boiling, turn the heat off, add the cashews, cover and rest while you make the crust
2. Combine all the crust ingredients in your food processor/blender and blend until well combined
3. **NOTE: Make sure your crust sticks together when you pinch it between your fingers. If it doesn't, add just a little bit more coconut oil
4. Press your crust into your 6 inch springform pan, and use a glass or measuring cup to really press it in there. Place your crust in the fridge while you make your filling
5. Preheat your oven to 350 degrees
6. Drain your cashews
7. In a large food processor/blender, add all of your filling ingredients (including the cashews) EXCEPT your supercolor powders and blend until very smooth and creamy
8. Separate the filling evenly into 4 seperate bowls (I measured about 1 cup per bowl)
9. In one bowl add 1 tsp of pink pitaya powder, stir to combine until the powder is mixed in well
10. In your second bowl, add 2 tsp of blueberry powder, mix to combine
11. In your third bowl, add 1/4 tsp of orange carrot powder, mix
12. In your last bowl, add 1/4 tsp of blue butterfly pea powder, mix
13. Pour your first filling layer over your crust and spread evenly to cover the crust. Repeat for all colors. I chose to do mine in this order:
14. Suncore Foods® Blue Butterfly Pea Supercolor Powder
15. Suncore Foods® Indigo Blueberry Supercolor Powder
16. Suncore Foods® Pink Pitaya Supercolor Powder
17. Suncore Foods® Orange Carrot Supercolor Powder
18. Bake for 50-60 minutes, or until the edges are golden brown and the center is just slightly "jiggly" but not liquidy.
19. Remove from the oven when done, and let it cool on top of the stove for about 10-15 minutes, then transfer uncovered to the fridge
20. After it chills in the fridge for a few hours and is completely cool, then cover and chill overnight **NOTE: allowing it to cool uncovered first will prevent condensation
21. Store leftover slices covered in the fridge ** NOTE: Be sure to make this a day ahead of time to allow it to set up in your fridge overnight