Blue Spirulina Lemony Cheesecakes

20 Min + 2 Hours in the Freezer • 6 mini cheesecakes

Thick, rich, ultra creamy, and easy to make. This delicious no-bake Coconut Blue Spirulina Lemony Cheesecake has simple, wholesome ingredients and requires no oven! It has a gluten-free almond-oat crust, naturally sweetened with dates and topped with two creamy layers – coconut lemony layer and a vibrant blue spirulina layer. Blue spirulina is a blue pigment derived from blue-green algae, very rich in protein, vitamins, minerals, carotenoids, and antioxidants. This 100 % natural food coloring is very mild in flavor, almost flavorless.

What you need

Base:
1/2 cup Choc-o-lotta Dilettoso Mix
4 Pitted Medjool Dates
1/2 Cup Almonds
1 Tablespoon Coconut Oil
Lemon layer:
1 Cup Cashew Nuts, soaked
1/4 Cup Freshly Squeezed Lemon Juice
1/3 cup Full fat coconut cream, only the white part from the can
4 Tablespoon Maple Syrup
2 Tablespoons Tapioca starch (Sub with corn or arrowroot starch)
1/8 Teaspoon Salt
Blue Spirulina layer:
1 Cup Cashew Nuts, soaked
1/2 Cup Full fat coconut cream, only the white part from the can
4 Tablespoon Maple Syrup
2 Tablespoons Tapioca starch (Sub with corn or arrowroot starch)
2 Teaspoons Vanilla extract
1/4 Teaspoon Blue Spirulina Powder (see our Amazon List)
1/8 Teaspoon Salt

Hot Hot Hot

How to do it

PLACE in a food processor the dates, Choc-o-lotta Dilettoso Mix, almonds, coconut oil, and process until combined. Firmly press the base mixture into the base of the cheesecake molds.
MAKE the Lemon Layer – Add all ingredients to a processor and process until smooth. Add more sweetener and lemon if desired. Pour mixture over the base. Place in the freezer until solid.
PREPARE the Blue Spirulina Layer: Add all ingredients to a processor and process until smooth. Pour mixture over the set lemon layer and freeze for at least an hour.
REMOVE cheesecakes from the mold and garnish with fresh fruits.
ALLOW to thaw for a few minutes before enjoying them!

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