Rainbow Cheesecake
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml. I've used a 20cm round cake tin for this recipe
Recipe type: Dessert
Serves: 10-12
  • Crust:
  • 1 cup Medjool dates, pitted (alternatively you could use dried figs)
  • 1½ cup raw walnuts (or half-half oats/almonds/coconut)
  • 1 pinch of sea salt
  • Filling:
  • 3 cups raw cashews, soaked for min. 6 hours
  • 1 cup coconut butter, melted
  • 1 (15oz) can full-fat coconut milk (make sure it's at room temperature or it will harden up the coconut butter)
  • 1 cup water
  • juice and zest of 1 organic lemon/lime
  • ¾ cup maple syrup
  • 1 Tbsp vanilla extract or vanilla powder
  • Color Layers:
  • 1 tsp UnicornSuperfoods berrylicious blend
  • 1 tsp UnicornSuperfoods ocean blend
  • 1 tsp UnicornSuperfoods alkalizing blend
  • 1 tsp UnicornSuperfoods tropicana blend
  • 1 tsp UnicornSuperfoods pink pitaya
  1. Line the bottom of a 20cm round cake tin with parchment paper.
  2. Add all your crust ingredients into a food processor/high speed blender and pulse until you get a sticky dough. Place the dough into the cake tin and use your fingers to press down evenly. Place into the freezer to chill.
  3. For the filling simply add all ingredients to a high speed blender. Blend on high for 60 seconds until completely smooth. Divide the filling equally into 6 different bowls. Add about 1 tsp of the 5 UnicornSuperfood blend to each bowl and blend each layer separately (make sure to clean your jug in between).
  4. Pour the first layer onto the crust and use a spoon to even out the filling. Place into the freezer for min. 30 minutes until firm and repeat this step with all the other layers. Finish with a final white cream layer and add some colorful sprinkles/colored desiccated coconut/other decorations on top and freeze for another 3-4 hours (or overnight).
  5. Carefully remove the tin and let it thaw a bit before cutting into pieces. Store in the fridge for 3 days and freezer up to 2 months.
Superfood blends are excluded from the nutrition values
Nutrition Information
Serving size: 153g Calories: 520 Fat: 37g Saturated fat: 14.7g Unsaturated fat: 20.5g Trans fat: 0g Carbohydrates: 42g Sugar: 29g Sodium: 38mg Fiber: 3g Protein: 10g Cholesterol: 0g
Recipe by The Tasty K at https://thetastyk.com/2018/09/27/rainbow-cheesecake/