No-bake cheesecakes are a divine treat that embodies convenience, creaminess, and indulgence. They are the perfect dessert choice, especially during the summertime, when we crave refreshing delights that require no oven time. However, I must confess that I can’t resist making them all year round. In this article, we will explore the enchanting world of no-bake cheesecakes and introduce you to a tantalizing creation: the layered Stracciatella maqui white chocolate cheesecake.
Unveiling the Layers of Bliss
Nutty Crust Delight
The foundation of our Stracciatella maqui white chocolate cheesecake is an irresistible nutty crust that adds a delightful crunch to each delectable bite. Made with a harmonious blend of roasted almonds and cashews, cacao powder, coconut oil, and a touch of sweetness from either agave or maple syrup, this crust sets the stage for the symphony of flavors that awaits.
Stracciatella Layer: A Tribute to a Beloved Ice Cream Flavor
The first layer of our masterpiece pays homage to the ever-popular Stracciatella ice cream flavor. It is a velvety smooth and creamy vanilla layer with a delightful surprise—luscious dark chocolate pieces artfully scattered throughout. This fusion of classic cheesecake and beloved ice cream flavor will undoubtedly win the hearts of dessert enthusiasts.
White Chocolate Layer: A Purple Dream
The second layer is a captivating white chocolate delight infused with the vibrant purple hue of maqui berry powder. Not only does it look mesmerizing, but it also boasts a delicate balance of sweetness and tartness, with neither overpowering the other. This ethereal layer transports your taste buds to a realm of pure bliss, leaving you longing for another heavenly slice.
How to Make It
- 80 g roasted almonds
- 80 g roasted cashews
- 3 tablespoons coconut oil
- 2 level tablespoons cacao powder approx. 12 g
- 2 tablespoons agave
- 240 g cashews previously soaked for minimum 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 4-5 tablespoons agave
- 4 tablespoons coconut oil
- 3 tablespoons lemon juice
- 50 g dark chocolate finely chopped
- vanilla powder to taste
Maqui berry and white chocolate layer
- 160 g cashews previously soaked for minimum 4 hours
- 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 2 tablespoons coconut oil
- 100 g vegan white chocolate
- 1-2 tablespoons agave
- 2 tablespoons lemon juice
- 2 teaspoons maqui berry powder
- 3-4 tablespoons almond milk
- 50 g dark chocolate for the drizzle
- Line the base of a 16 cm springform cake tin with baking paper.
- Place roasted almonds and cashews 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.
- Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.
- Place it in the fridge.
- Drain cashews 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.
- Gently stir in finely chopped dark chocolate and layer the filling on top of the crust.
- Tip: Before adding finely chopped dark chocolate make sure the filling is not warm or chocolate will melt (it can be a bit warm after blending. If so, place the filling in the fridge for 10-15 minutes). Also, it’s best if you put chocolate pieces in the freezer for half an hour before adding them to the filling to ensure that they won’t melt.
Maqui berry and white chocolate layer
- Melt white chocolate in a medium pot over low heat. Stir until smooth.
- Drain cashews well and place them in a high-speed blender. Add 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 almond milk.
- Pour the mixture on top of the first layer.
- Place the cake in the freezer to set for at least 4-5 hours until firm.
- Drizzle with melted chocolate and top with blueberries.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.