Unicorn No-Bake Vegan Cheesecake

Unicorn No-Bake Vegan Cheesecake


Makes one 12" cake

vegan, gluten-free


  • 2 cups raw cashews, soaked overnight
  • 1 cup coconut milk
  • ⅓ cup coconut oil
  • 3-5 tbsp maple syrup (depending on your taste)
  • Juice of 1 lemon
  • 1 cup raspberries
Additional Layers
  • ½ cup blueberries
  • 2 tsp blue spirulina powder
Special Equipment
  • 12" pan
  • Blender or food processor


  1. Line a 12” pan with parchment paper. Blend all crust ingredients in a blender or food processor until you get a sticky dough.
  2. Press crust dough firmly into the lined pan, making an even layer. Place pan in the freezer while you mix the filling.
  3. Blend all the ingredients for the filling together in a blender until smooth and pour one-third of the mixture onto your crust in an even layer.
  4. Divide the remaining mixture in half. Blend blueberries into one half and pour on top of the raspberry layer.
  5. Mix blue spirulina powder into the remaining filling and pour on top of the blueberry layer.

Recipe and photo by Lara @the_sunshinemama