Stracciatella Maqui Cheesecake | Rainbow in My Kitchen (2024)

DELICIOUS NO-BAKE CHEESECAKE

No-bake cheesecakes are so easy to make (no oven required), so rich and creamy, and perfect for summer. Although I must admit, I make them no matter the season.

This layered Stracciatella maqui white chocolate cheesecake has a nutty crust and two delicious creamy layers. The crust contains roasted almonds and cashews, cacao powder, coconut oil, and agave. If you don’t like agave, use maple syrup instead.

It is topped with two creamy layers. The stracciatella layer is actually creamy vanilla with added dark chocolate pieces. My favorite ice cream flavor turned into a cheesecake. I mean, who could not love that?

The second layer is the white chocolate layer with a gorgeous purple hue from maqui berry powder. It tastes sweet and tart, without either overpowering the other.

MAQUI BERRY POWDER

The purple hue of stracciatella maqui white chocolate cheesecake comes from maqui berry powder. Are you familiar with maqui berry?

Maqui berry is a berry that is so high in antioxidants that it is already being referred to as the new superfruit. They contain very high levels of anthocyanins – pigments responsible for the purple color.

The flavor of maqui berry is mild. They taste similar to blackberries, with a subtle sweetness and a bit of tartness. When freeze-dried, the tartness is more obvious due to the powder being more concentrated.

You can add 1-2 teaspoons to your smoothie, stir some into your oatmeal, yogurt, or make colorful raw desserts. Always make sure that your maqui berry powder is of the highest quality.

HOW TO MAKE IT

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

CRUST

STEP 1

Line the base of a 16 cm springform cake tin with baking paper.

STEP 2

Place roasted almonds and cashews (check How to roast nuts) in a food processor and process until they are finely ground. Add agave, coconut oil, and cacao powder. Process until the mixture sticks together. Adjust sweetness if needed.

STEP 3

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place the crust in the fridge.

STRACCIATELLA LAYER

STEP 1

After soaking cashews for a minimum of 4 hours, drain them well and place them into a high-speed blender. Add coconut cream, agave, coconut oil, and lemon juice and process until the mixture is smooth and creamy. Adjust sweetness if needed.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

STEP 2

When the mixture is nice and creamy, gently stir in finely chopped dark chocolate and layer the filling on top of the crust. Place the cake in the freezer while you make the second layer.

Note: Before adding finely chopped dark chocolate, make sure the filling is not warm or the chocolate will melt (the filling can be a bit warm after blending so it’s best if you put it in the fridge for 10 minutes). Also, I always put chocolate pieces in the freezer for half an hour before adding them to the filling to ensure they won’t melt.

MAQUI BERRY AND WHITE CHOCOLATE LAYER

STEP 1

Melt vegan white chocolate in a medium pot over low heat. Stir until smooth.

STEP 2

Soak cashews for a minimum of 4 hours. Drain them well and place them into a high-speed blender. Add coconut cream (see note on coconut cream), coconut oil, agave, lemon juice, melted white chocolate, and maqui berry powder. Process until the mixture is smooth and creamy. Adjust sweetness if necessary. If the mixture is too thick, add 3-4 tablespoons of almond milk.

STEP 3

Pour the mixture on top of the first layer.

STEP 4

Place the cake in the freezer to set for at least 4-5 hours until firm.

SERVING SUGGESTION

Just before serving, drizzle with melted chocolate (check How to drizzle chocolate) and top with blueberries.

TIPS AND HOW-TOS

TIP 1: If you don’t have maqui berry powder, you can add any natural food coloring you like or have in your pantry. Check out Color Me Naturally for some ideas.

TIP 2: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill your coconut milk in the refrigerator overnight, being sure not to shake the can to encourage separation of the cream and liquid.

HOW TO ROAST NUTS

Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven to 180 °C. Spread nuts in an even layer on the baking sheet. Place in the oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help nuts to cook evenly.

When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.

Note: Always toast different nuts in separate batches cause roasting time might be slightly different for each type of nut.

HOW TO DRIZZLE CHOCOLATE

When the cake is set, take it out of the freezer and let it sit at room temperature for a couple of minutes. Melt dark chocolate in a small pot over low heat.

Using a teaspoon, do a test drip by letting melted chocolate run down the side of your cake. If it falls rapidly and reaches the bottom of the cake, your chocolate is probably too warm. Let it cool down a bit and then try again until you create those beautiful, perfect drips!

Having the melted chocolate and the cake at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it.

STRACCIATELLA MAQUI WHITE CHOCOLATE CHEESECAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy
• A great summer dessert

If you like this image, click below to Pin and follow us on Pinterest