Blue Vegan Cheesecake

This recipe was created by The Snack Society with our blue spirulina, and originally posted on her website.

It serves 24 delicious and healthy cheesecake squares. Natural, vegan and gluten-free.



  • 1 cup ground almonds
  • 1 cup ground walnuts
  • 1/2 cup packed dates
  • 2 tbsp cacao powder
  • 1 tbsp coconut oil


  • 2 cups overnight soaked cashews
  • 1/4 cup thick coconut milk
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 heaping tsp blue spirulina


Start by placing all the base ingredients in a food processor and mix well until the ingredients turn into a sticky batter. It has to be sticky enough to roll into a ball. 

Line a square baking tray with baking paper and press the base layer into the bottom of the tray. Press the mixture firmly so it holds the rest of the cake well.

In the same food processor, mix all the cheesecake ingredients and mix for about 5-7 minutes until the soaked cashews turn into a thick cream cheese like texture. 

Pour the cheese layer over the base and leave in the freezer for about 4-5 hours.

Keep checking to see if the cake has set. If its still watery, keep it for longer. 
When the cake is ready, drizzle with desiccated coconut and cut into squares.



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