Unicorn cheesecake recipe (2024)

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 reviewof 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 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 actuallyeasy 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

Ingredientsfor 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 theblackberry 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 theamount 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 around5-10 minuteson 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