This is the perfect treat to make for a special someone for any special occasion. It’s sweet, creamy and so indulgent. The incredible purple colour actually comes from sweet potato; which, although is a slightly controversial cheesecake ingredient, still tastes delicious and is a great natural food colourant!
No- Bake Purple Cheesecake
- 20g almonds
- 30g oat flour
- 60g dates
- 1 tbsp coconut oil
- Pinch pink salt
- For the filling
- 250g cashews
- 100g cooked purple sweet potato
- 4 tbsp agave nectar
- Dash vanilla extract
- 125ml coconut milk (canned)
- 125ml almond milk (or other non dairy milk)
- 3 tbsp coconut oil
- 150g fresh raspberries
- 4 tsp freeze dried berry powder
- 1 tbsp lemon juice
Line a loose bottom cake tin (I used 20cm) with grease proof paper to cover the base.
To make the cake base, add the almonds to your food processor and blitz to form a fine crumb.
Add in the rest of the ingredients and blend until well combined.
Pour this into the base of your cake tin and firmly press down. Place this into the freezer to set.
For the filling, combine all of the ingredients in a high speed blender or food processor and blitz until smooth and creamy. Pour this over the base and return the cake to the freezer for 5 hours or overnight.
Once the cake is set, decorate with toppings of choice and serve. You might need to allow the cake a little time to thaw slightly depending how long it’s been frozen.