Rainbow Chakra Cheesecake is made colorful with natural colors of strawberries, papaya and more. This is a raw, vegan, gluten-free, and refined-sugar free recipe with an oil-free option so people of all walks of life can have a slice.
You are going to LOVE how BEAUTIFUL this recipe is!!! When you slice in, you will find a rainbow of colors and natural delicious flavors begging to be consumed. Each bite has every color included, I told my husband "I think rainbows taste better!" This is a fun weekend project for when you have a bit more time, once it comes together it is absolutely worth the wait. See how to make it in the new Artistic Vegan Show! With love, Christa
1 Cup Almonds (or preferred nut/seed)
3/4 Cup Medjool Dates (pitted/soft)
Opt: Pinch Salt
Opt: 1/2 tsp Pure Vanilla Extract
Key-Lime Cheesecake Base:
1 1/2 Cups Cashews - Soaked until soft, drained and rinsed
3/4 Cup Coconut Milk (lite)
1/2 Cup Lime Juice
1/3 Cup Melted Coconut Oil (Coconut butter for oil-free)
1/3 Cup Agave (or favorite)
Red: 1/2 Cup Cheesecake + 3/4 Cup Strawberries
Orange: 1/2 Cup Cheesecake + 1/2 Cup Papaya + 1 tsp Turmeric
Yellow: 1/2 Cup Cheesecake + 1/2 Mango or Banana, 1/2 Cup Pineapple, Zest from 1 lemon
Green: 1/2 Cup Cheesecake + 2 Bananas + 2 tsp Spirulina
Blue-ish: 1/2 Cup Cheesecake + 1 1/4 Cup Blueberries (reserve 1/2 cup of this color) add additional blueberries as needed. Mine was more purple... but still tasty!
Indigo: 1/2 Cup Reserved Blueberry Cheesecake + 3/4 Cup Blackberries
Violet: 1/2 Cup Cheesecake + 1 banana + 2 blackberries (more as needed)
Top as desired, I used fresh fruit that was leftover from making this.
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