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Thursday, 27 April 2017

Unicorn cheesecake recipe

Vegan, RAW, dairy-free, wheat-free, gluten-free

As unicorn is on trend right now, I wanted to create a spectacular vegan unicorn cheesecake.
I imagined a 4 layer cheesecake and came up with this tower of ombre berry layers, topped off with a coconut cream layer and the most beautiful sweets from Sweet Lounge. Read my review of the 'Sweet Lounge' here
These magnificent sweets add an extra special touch to this dessert.

The base is made with dates and oats which give it texture, the first layer is blackberry, then raspberry, then strawberry with a coconut cream topping. I used my thick & creamy buttercream frosting recipe to create beautiful swirls for the mane. I used vegan food colouring to dye the frosting pastel colours to make it more magical & pretty.
the frosting compliments the cheesecake beautifully and blends lovely.

I decorated this magical dessert with edible roses, sugar rocks, silver beads, pink & white stars and edible gold leaf/glitter from Waitrose which are all 100% vegan.

As much as this cheesecake looks like a work of art, it's actually easy and very fun to make and tastes delicious!!!
i love the rich golds and adorable pastel colours, it's beautiful to photograph. 

It's a real eye-catcher and would be perfect for a party or special event. 
Preparation- Overnight
Freezing time- 6-8 hours
Level- Easy

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Ingredients for the base
-250g of dates (pitted)
-220g of oats (I use gluten-free)
-2 teaspoons of maple syrup
-1/2 teaspoon of vanilla extract
-Pinch of salt

Ingredients for the blackberry layer
-200g of cashew nuts (soaked overnight)
-200g of blackberries (fresh or frozen)
-90g of coconut oil (melted)
-100g of maple syrup
-1 & 1/2 teaspoon of vanilla extract

Ingredients for the raspberry layer
-200g of cashew nuts (soaked overnight)
-200g of raspberries (fresh or frozen)
-90g of coconut oil (melted)
-100g of maple syrup
-1 & 1/2 teaspoon of vanilla extract

Ingredients for the strawberry layer
-200g of strawberries (fresh or frozen)
-1/2 lemon (juice)
-200g of cashew nuts (soaked overnight)
-50g of coconut cream (cream only)
-90g of coconut oil (melted)
-100g of maple syrup

Ingredients for the cream layer
-100g of cashew nuts (soaked overnight)
-1 can of coconut cream( cream only)
-50g of coconut oil (melted)
-20g of maple syrup
-1 teaspoon of vanilla extract

TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!

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To make the base

Step 1- Line a spring-form/push up cake tin with greaseproof paper.

Step 2- In a food processor/blender, add in all of the base ingredients and whizz up on high until like breadcrumbs.

Step 3- Firmly press the mixture into the lined cake tin and pop into the freezer.

To make the blackberry layer

Step 1- Place the soaked cashew nuts, blackberries, melted coconut oil, maple syrup and vanilla extract into a food processor and whizz up until smooth.
This will take around 5-10 minutes on high.
Step 2- Pour the blackberry mixture onto the base.

Place the tin back into the freezer while you make the raspberry layer.


To make the raspberry layer

Step 1- Place the soaked cashew nuts, raspberries, melted coconut oil, maple syrup and vanilla extract into a food processor and whizz up until smooth.
This will take around 5-10 minutes on high.
Step 2- Pour the raspberry mixture onto the blackberry layer.
Place the tin back into the freezer while you make the strawberry layer.

To make the strawberry layer

Step 1- Place the strawberries & lemon juice into a saucepan on the hob, and gently heat until the strawberries become soft, then using a potato masher or fork, mash the strawberries to make it softer.
Heat gently until it reduces down to about half the amount of the original mixture.
Step 2- Place the soaked cashew nuts, strawberry mixture, coconut cream, melted coconut oil and maple syrup into a food processor and whizz up until smooth.
This will take around 5-10 minutes on high.
Step 3- Pour the strawberry mixture onto the raspberry layer whilst you make the cream layer.

To make the cream layer
Step 1- Place the soaked cashew nuts, coconut cream, melted coconut oil, maple syrup and vanilla extract into a food processor and whizz up until smooth.
This will take around 5-10 minutes on high.
Step 2- Pour the creamy layer onto the strawberry layer.
Place into the freezer for 5-8 hours (best left overnight) to set.


To decorate

I made a unicorn horn & ears out of royal icing adding edible gold glitter.
I made the eyes out of dark chocolate and attached them with melted chocolate.

To serve, fully defrost the cheesecake for a few hours (3-4 hours) until thoroughly defrosted.
Slice and enjoy!
Store in a sealed container in the fridge. Best enjoyed within 3 days.


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Holly Jade
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16 comments

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. hello, this is amazing!!! i wan to make it for my sister as a wedding cake (she has really small wedding, just family and she is vegan!) only one question, how you did the decorations? i mean like the piping? the rosettes? thank you for your answer :))

    ReplyDelete
    Replies
    1. Hello, Its HobbyCraft, not holly craft (silly autocorrect)
      Here is the link to where i picked up my tip: http://www.hobbycraft.co.uk/wilton-no2d-large-drop-flower-decorating-tip/574325-1007 :) x

      Delete
  3. Hello, Oh wow! Thankyou so much for choosing my recipe! Hope your sister has a lovely wedding!!! I used a wilton 2D piping tip (any open star tip will do), and you apply pressure then swirl around to make a little rosette. I love it!! I picked up my tip from Holly Craft (ps they are really cheap) :) x Happy raw baking

    ReplyDelete
    Replies
    1. thank you for your reply :) and is it the same recipe for the piping as for the layers?
      Thanks :)

      Delete
    2. Hello, No. I used my thick & creamy buttercream frosting for the decorations. I added in some food colouring for the colours.
      You can find my buttercream recipe here-
      http://www.thelittleblogofvegan.com/2016/03/how-to-make-thick-vegan-buttercream-for.html

      Enjoy :) x

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    3. This comment has been removed by the author.

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  4. What size spring form pan did you use? It's so beautiful! Thanks

    ReplyDelete
  5. This looks so cool! I really want to make this cake for my birthday, but can I also replace the coconut oil by another oil?

    ReplyDelete
    Replies
    1. Hello,aww yay! Thats amazing, i hope you enjoy it and make sure to tag me in some photos on social media :)
      I have tried making raw cheesecakes with different oil and it doesn't work out at all! Coconut oil is the way :) x

      Delete
  6. Hi- I need to make a larger unicorn- do you think this recipe would be stable enough to double?

    ReplyDelete
    Replies
    1. Hello,
      Yay!!! As its a raw cheesecake, it is pretty stable when its set! I think you would be okay, but i haven't tried it so i wouldn't know but you could give it a go and let me know how you get on!! :)
      Happy 'raw' baking x

      Delete
  7. is there any alternative to cashew nuts? We are not vegan, so I would consider dairy alternative, but would like a good taste as well.

    ReplyDelete

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