Dairy-Free Rainbow Cheesecake is a great way to celebrate the beautiful colours of summer and Pride! I created this dairy-free cheesecake because I love healthy desserts that are actually good for you and taste awesome. This vibrant medley of berries and fruit will leave you feeling satisfied and full of energy. Dairy-Free Rainbow Cheesecake is high in protein, fibre and healthy fats. Don’t let the long directions scare you, the active prep time is only 20 minutes!
Get more Healthy Dairy Free Desserts
My cookbook Healthy Dairy Free Desserts contains over 30 holistically delicious dessert recipes (with stunning images) that you can enjoy guilt-free! It is available in both softcover and digital.
All of the unique recipes are nutritionist-approved, made with whole food ingredients and do not contain any soy, dairy, white flour or processed sugar. Healthy Dairy Free Desserts also contains a guide to healthy baking substitutes and alternative sugars, so you can learn how to turn your family favourites into healthy desserts.
Dairy-free Rainbow Cheesecake Recipe
Prep time: 20 minutes | Chill time: 1-4 hours | Serves: 12
- 1 cup unsweetened shredded coconut
- 1/2 cup Medjool dates, roughly 5 pitted
- ½ cup cashews
- 2 tbsp honey
- 1 Tbsp coconut oil, softened
- 1/8 tsp salt
- 2-4 tsp water *optional
- 3 cups raw cashews
- ¼ cup coconut oil
- 1 lime, zested and juiced
- 1 tsp vanilla
- ¼ cup honey
- 1 cup blackberries
- 1 small mango, diced
- 1/2 tsp turmeric
- 1 cup raspberries
- 1 avocado
- Place 3 cups of cashews in a bowl and cover with boiling water. Let soak 10 minutes. Alternatively, you can soak the cashews in the fridge overnight.
- To make the base, place the coconut, dates, 1/2 cup non-soaked cashews, honey, coconut oil and salt in a high-speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 tsp of water. The base is ready when you can roll it into a ball that stays together. Press the base mixture into a 7-inch springform pan or 12 muffin liners. Place it in the freezer and chill while you prepare the filling.
- To make the filling, place the 3 cups of soaked cashews, coconut oil, lime juice, vanilla, and honey in the high-speed blender or food processor and process until silky smooth.
- Remove ¾ of the mixture from the food processor and add 1 cup of blackberries. Blend until smooth. Remove the chilled base from the freezer, top with blackberry filling and place back in the freezer.
- Rinse food processor, add ¾ cup of the filling and 1 cup diced mango and 1/2 tsp turmeric. Blend until smooth. Remove the chilled base from the freezer, top with mango filling and place back in the freezer.
- Rinse food processor, add ¾ cup of the filling and 1 cup of raspberries. Blend until smooth. Remove the chilled base from the freezer, top with raspberry filling and place back in the freezer.
- Rinse food processor, add ¾ cup of the filling and 1 cup diced avocado and lime zest. Blend until smooth. Remove the chilled base from the freezer, top with avocado filling and place back in the freezer.
- Before serving, defrost the Dairy-Free Rainbow Cheesecake in the fridge for 3 hours. Top with raspberries, blackberries, diced mango and lime zest.
NOTE: For perfectly formed layers, freeze for an hour between each layer. I honestly didn’t have time for that so the one pictured is made as written.