Description

This Stracciatella Maqui Cheesecake is a vibrant and creamy vegan dessert featuring layers of rich cashew-based stracciatella and a fruity maqui berry and white chocolate blend. It combines a nutty hazelnut and cacao crust with luscious coconut cream and dark chocolate chips, all set in a springform pan and chilled to perfection. Ideal for a refreshing, plant-based treat packed with unique flavors and textures.

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 drained

Stracciatella layer

240 g cashews, soaked for minimum 4 hours and drained
100 g thickened coconut cream (from full-fat coconut milk)
4-5 tablespoons agave syrup, or to taste
4 tablespoons coconut oil
3 tablespoons lemon juice
50 g dark chocolate, finely chopped (pre-chilled)
Vanilla powder, to taste

Maqui berry and white chocolate layer

160 g cashews, soaked for minimum 4 hours and drained
80 g thickened coconut cream (from full-fat coconut milk)
2 tablespoons coconut oil
100 g vegan white chocolate
1-2 tablespoons agave syrup, or to taste
2 tablespoons lemon juice
2 teaspoons maqui berry powder

Extra

50 g dark chocolate for drizzling
Fresh blueberries for topping

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Instructions

Prepare the crust: Line the base of a 16 cm springform cake tin with baking paper. After soaking, drain the dates thoroughly, pressing with a fork to remove excess water. Combine roasted hazelnuts, coconut flour, cacao powder, and dates in a food processor and blend until the mixture holds together. Press this mixture evenly at the bottom of the tin and refrigerate while preparing the next layer.
Make the stracciatella layer: Drain soaked cashews and add them to a high-speed blender. Add coconut cream, agave syrup, coconut oil, and lemon juice and blend until completely smooth and creamy. Taste and adjust sweetness as needed. Chill the filling if warm to prevent melting the chocolate. Stir in finely chopped dark chocolate pieces (pre-frozen to avoid melting). Pour and spread this layer evenly over the crust in the cake tin.
Prepare the maqui berry and white chocolate layer: Slowly melt vegan white chocolate over low heat in a medium pot, stirring until smooth. Drain cashews and add to the blender along with coconut cream, coconut oil, agave syrup, lemon juice, melted white chocolate, and maqui berry powder. Blend until smooth, creamy, and well combined. Adjust sweetness if needed. Pour this mixture over the stracciatella layer and spread evenly.
Set the cheesecake: Place the assembled cake in the freezer and allow it to set for at least 4 to 5 hours or until firm.
Serve: Once set, drizzle with melted dark chocolate and garnish with fresh blueberries before serving.

Notes

Always chill your coconut milk in the refrigerator overnight without shaking or tipping the can to ensure proper separation of cream and liquid for best texture.
For best results, freeze chopped chocolate before folding into the stracciatella layer to prevent melting.
Adjust sweetness according to your preference by tasting each layer before assembling.
Use a high-speed blender for a smooth and creamy texture in the cashew layers.
Allow sufficient soaking time for cashews to ensure creaminess and ease of blending.

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 340 kcal
Sugar: 18 g
Sodium: 15 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg