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Raw Vegan Rainbow Champagne No-Bake Cheesecake

Raw Vegan Rainbow Champagne No-Bake Cheesecake is a feast for the eyes and the stomach! Not only is it a beautiful creation (that isn't too difficult to make) that will impress at any gathering, it is also a healthy non-dairy alternative that is safe for those with certain dietary restrictions. This wonderfully rich and satisfying treat is sure to be a hit and requires no oven, just patience to wait until it's ready! Make sure to have enough time for the cashews and to freeze the cheesecake fully.

Tips to Make a Raw Vegan Rainbow Champagne No-Bake Cheesecake


We recommenced our gluten-free no-bake crust recipe to go with this fantastic cheesecake. It's nutrient dense and ready in under 10 minutes. Also for an extra rich and decadent addition we topped it with pipings of fresh dairy-free buttercream vanilla frosting along with crushed frozen berries and chocolate! 


If you are in a hurry and can’t wait for the cashews to soak overnight, you can soak the cashews in very hot/boiling water and let them sit for about an hour, this will speed up the process, but the filling won’t be quite as creamy. In the buttercream frosting the organic powdered sugar can be substituted with organic monk fruit powder, making it diabetic & low-carb friendly.  


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Please share if you make our fantastic Rainbow Cheesecake we would love to hear what you think, and really wish we could have shared a piece with you! If any other beautiful creations come to mind, remember you can always ➡️Share Your Recipe⬅️  to share as well! 

VRaw Vegan Rainbow Champagne No-Bake Cheesecake

Raw Vegan Rainbow Champagne No-Bake Cheesecake

Yield: 12
prep time: 45 M cook time: 0 M total time: 45 M



How to make Raw Vegan Rainbow Champagne No-Bake Cheesecake

  1. Combine cashews, almond milk, MCT oil, 2/3 cup maple syrup, and 1/4 cup lemon juice with vanilla powder and lemon zest into a high-speed blender such as a Vitamix, or the same food processor used for the crust.
  2. Blend/process for about 2 minutes, or until the mixture is silky smooth and creamy. (Use a spatula to scrape down the sides as necessary.)
  3. Once the mixture is smooth, taste and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, as desired.
  4. Divide the filling equally into four different bowls, add in the choice of coloring into each bowl, and stir to combine.
  5. After you have got the color you desire, pour the first portion of filling over the pecan crust, and freeze for 2 hours.
  6. Repeat this step until all layers are poured and frozen. Smooth out the top of each layer tapping the pan against a hard a few times to release any air bubbles. Place in the freezer.
  7. For berry compote, in a bowl combine frozen fruit, 1/4 maple syrup, 1/4 cup lemon juice, apple pie spice, sparkling wine, and arrowroot powder until no dry powder is visible.
  8. After all four layers are frozen, top with the triple berry compote and return to the freezer for at least 3 hours or until completely firm before slicing and serving. Decorate the top of the cheesecake with organic shredded dark chocolate, crushed frozen berries, piped vegan buttercream frosting, or anything else you desire.
  9. Heating the knife blade under hot water to warm it up helps with cutting into the frozen cake. You can serve frozen or let thaw at room temperature for 15-20 minutes before serving. The cheesecake can be stored covered in the freezer for up to 2 weeks.
Low-Carb, Diabetic, No-bake, Raw Vegan
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Thane Murphy

Thane Murphy

Thane is a disabled USMC veteran who suffers from PTSD incurred by a severe Traumatic-Brain Injury during his service. He’s experienced invasive and debilitating skin rashes since childhood and was diagnosed severely obese and pre-diabetic. Since then, he’s found a cure through diet and nutrition. Thane graduated Summa Cum Laude from Purdue University, specializing in Nutrition and Holistic Medicine. He is now pursuing his Ph.D. in Holistic Natural Health, Healing, and Nutrition at the University of Natural Health.

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