Coconut and Maqui Berry Cheesecake







  • Crust 60 g roasted almonds
  • 40 g roasted cashews
  • 12 tablespoons coconut oil
  • 1 tablespoon agave
  • 1/2 teaspoon maqui berry powder. . .
  • Coconut and maqui berry filling:
  • 200 g cashews previously soaked for minimum 4 hours
  • 100 g coconut cream only the thickened cream from a can of full-fat coconut milk
  • juice of 1 small lemon
  • 4 tablespoons agave
  • 20 g dried raspberries
  • 1 teaspoon maqui berry powder
  • 12 tablespoons almond milk or any other alternative


  1. Crust: Line the base of a 12 cm spring form cake tin with baking paper.
  2. Place almonds and cashews in a food processor and process until they are finely ground.
  3. Add agave, coconut oil, and maqui berry powder.
  4. Process until the mixture sticks together.
  5. Adjust sweetness.
  6. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.
  7. Place it in the fridge.
  8. Coconut and maqui berry filling:
  9. Drain cashews and place them in a blender.
  10. Add coconut cream, agave, and lemon juice.
  11. Blend on high speed until smooth and creamy.
  12. Take 2/3 of the mixture and put in the bowl.
  13. Add dried raspberries and stir well.
  14. Pour the mixture over the crust as the first layer.
  15. In the remaining 1/3 of the mixture, add 1 teaspoon maqui berry powder and 1 tablespoon almond milk.
  16. Blend shortly until you get the desired color.
  17. Add maqui berry layer on top of the first layer.
  18. Place the cake in the freezer to set for at least 3-4 hours.
  19. Keep it in the fridge or freezer.
  20. Decorate with bliss balls, dried raspberries, red currants



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