These raw two-layer mini cheesecakes play on the contrast between the intense purple of blueberry and maqui, a berry native to Patagonia with a very intense purple colour, and the softness of plant-based white chocolate. A spectacular individual dessert that is easy to make in small portions, perfect for impressing without spending hours in the kitchen. The cacao butter that gives this dessert its structure comes from the same bean as raw cacao: to learn more, read our article on raw cacao.
Mini raw blueberry-maqui and white chocolate cheesecakes
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Organic raw cacao butter (Nacional variety)
€10.90 In stock
Ingredients
Base
- 100 g almonds
- 100 g desiccated coconut
- 35 g puffed buckwheat
- 110 g medjool dates
- 3 tsp rice syrup (or a liquid sweetener of your choice)
- 1 pinch of Himalayan pink salt (or the equivalent of 1 tablespoon, 15 ml, of seawater)
Blueberry-maqui layer
- 180 g raw cashew nuts, soaked for 4 hours
- 80 ml rice syrup
- 3 tbsp grated cacao butter, melted in a bain-marie
- 1 1/2 tbsp maqui powder
- 115 g frozen blueberries
- 75 ml full-fat coconut milk
- 1 1/2 tsp vanilla paste
White chocolate layer
- 120 g cashew nuts
- 60 ml rice syrup
- 55 g grated cacao butter, melted in a bain-marie
- 1/4 tsp vanilla
- 4 tbsp full-fat coconut milk
- 2 tsp fresh lemon juice
Preparation
- Blend the almonds, coconut and puffed buckwheat until you get fine crumbs.
- Add the rest of the base ingredients and blend until the texture is even and holds together.
- Press the base into individual cheesecake moulds, or into the bottom of one large mould.
- Place in the refrigerator.
- Drain and rinse the cashews, then blend them in the blender with the rice syrup, blueberries, coconut milk and vanilla, gradually increasing the speed, for about 2 minutes until perfectly smooth.
- Add the melted cacao butter and the maqui, and blend for 1 more minute at high speed.
- Pour into the moulds, keeping aside about a third of the mixture if you would like to pipe a decoration on top, then place in the freezer.
- Rinse the blender, then blend the remaining cashews with the vanilla, rice syrup, lemon and coconut milk until smooth.
- Add the melted cacao butter and blend for 1 more minute.
- Pour over the previous layer, then return to the freezer for at least 2 hours.
- If you kept some mixture aside, pipe it on top once the cakes are unmoulded and let rest for 30 minutes before serving.
Tip
No maqui on hand? Simply replace it with extra frozen blueberries: the colour will be a little less intense but the treat stays just as delicious.
Focus on almonds
Raw almonds are rich in unsaturated fats (nearly 47 g per 100 g, mostly monounsaturated), plant protein (22.6 g per 100 g) and fibre. Their firm texture and neutral taste make them a classic base for raw tart shells and crusts, once blended with a little fat.
The full range Cacao
Biovie raw cacao comes from Ecuador, Nacional variety, bought directly from a cooperative under the SPP label (Symbol of Peasant Producers), with partner Rrraw Cacao Factory. Unlike conventional cacao, it is never roasted: the beans ferment, then dry in the sun at under 42 °C, which preserves its nutrients better than high-temperature roasting. It comes as whole beans, cacao nibs, powder or melting paste. To get started, try the nibs, which are easy to add to a yogurt or smoothie without any preparation., 12 products
Online only
In our shop, raw cacao butter is available in the Raw Cacao section.
FAQ: your questions about raw cheesecakes
How do you make a raw cheesecake?
The principle comes down to three layers and zero oven. A base of nuts and dried fruit blended and pressed into the mould, a creamy filling made from soaked nuts blended for a very long time, and a fat that sets in the cold: cacao butter or coconut oil. That last point is what makes all the difference with a classic cheesecake, where the cheese and the baking provide the structure. The rest is simply a matter of patience: a blender that runs long enough for no grain to remain, and a long enough spell in the cold.
What is the recipe for a no-bake, gelatine-free cheesecake?
No gelatine, no agar-agar, no eggs: it sets purely through the cold, thanks to a fat that is solid at room temperature. Cacao butter, used here, melts at around 35 °C and hardens again as soon as it cools, exactly the behaviour we are looking for. Coconut oil works too, with a slightly softer hold. The point to watch is the same in both cases: add the melted fat last, with the blender running, to a mixture that is not ice cold, otherwise it sets into little grains instead of blending in.
Does the blueberry have an effect on the liver?
This is a common question, and the answer deserves some nuance: no fruit "cleanses" the liver, and the blueberry is no exception. What we can honestly say is that it contains anthocyanins, the pigments that give it its colour. From there to a promise targeted at one organ, there is a step the data do not allow us to take. See it for what it is: a small, low-sugar fruit that is pleasant to eat, which has its place in a varied diet.
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