No-Bake Mini Rainbow Cheesecake
Ingredients
Base
- 1/4 cup almonds
- 1/4 cup cashews
- 5 large dates (soaked for 10 minutes)
Rainbow Mixture
- 1/2 scoop Macro Mike salted caramel protein
- 1 cup cashews (soaked for 4 hours)
- 1/4 cup rice malt syrup
- 1 tsp vanilla
- 1/2 cup coconut cream (thick part from the top of the can)
- 1/2 tbsp lemon juice
- 1/2 tsp lemon zest
Powders for Color
- 1/2 tsp matcha powder
- 1/2 tsp turmeric powder
- 1 tsp pink pitaya powder
- 1/2 tsp blue butterfly powder or blue spirulina
Preparation
Line a 10cm round springform tin with baking paper and set it aside.
Place almonds and cashews into a food processor or blender and process until crumbly. Add soaked dates and process until it forms a soft dough.
Remove the blade and press the mixture into the lined cake tin, using a spatula to flatten it evenly across the bottom. Place in the fridge to set.
To make the rainbow mixture, process all the ingredients (except the powders) in a food processor until smooth and free of lumps.
Divide the mixture evenly between 5 bowls. Add approximately 1/2 tsp of powder into each bowl and mix with a teaspoon until the mixture is vibrant. Add more powder for a stronger color. Working one color at a time, drop a few teaspoons of the mixture onto the bottom of the cake base. Repeat with the remaining colors, dropping one teaspoon of mixture at a time until all the mixture from the 5 bowls is used. Use a skewer to draw a figure 8 through the mix and place the cake in the freezer for 4 hours or overnight until set.
Top with piped tinted coconut cream and fresh fruit. Allow the cheesecake to thaw for 15 minutes before serving.