Bluetiful Cheesecake

Blue Spirulina Vegan Cheesecake


Created by the wonderful @joyfulhomecooking! Here is her recipe:

Vegan| Gluten-Free 


• 60g macadamia
• 50g cup almond flour
• 2 pitted dates
• 2 tbsp. coconut oil
• ¼ teaspoon kosher salt


• 150g cashews, soaked in water overnight
• 180g coconut cream
• 60g maple syrup
• 1 tsp agar powder
Blue Mousse:
• The same amount of ingredients from the previous layer
• 1 tbsp of blue spirulina
• 240g water
• 1 tsp agar agar
• 60g maple syrup
• 1 tbsp of blue spirulina


1. Line a loaf pan with parchment paper. Set aside.
2. Toss all the crust ingredients in a food processor. Pulse until it turns into a sticky dough.
3. Transfer the mixture into the pan and press it to form a thin layer.


1. Chuck drained cashews into a high-powered blender with 1/2 of the coconut cream and maple syrup. Then blend until you get a silky smooth mixture. Set aside.
2. Let the rest of the coconut cream and agar powder simmer in a saucepan. Pour the mixture into the blender. Pulse until the ingredients are combined.
3. Pop it in the fridge to set for 30 mins.
4. Make the blue mousse by repeating steps 1-3 and adding spirulina powder in the first step.
5. Assemble the mousse layers on top of the crust, first white then blue.
1. Once the mousse is set and is firm to the touch, start making the jelly.
2. Pour a cup of water into a saucepan and then add agar powder. Let the mixture simmer.
3. Take the saucepan off the heat and then stir in the other ingredients.
4. Let the jelly cool then pour jelly onto the mousse layer.
5. Pop pan back into the fridge to set.

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