Let’s throw some Confetti
Carnival is all around. At least where I am living. People dress up, especially kids and go onto the streets to watch the big parade where you won’t even be sure if the police man is real or just another costume. At the parade there will be sweets thrown into the crowd and every kids wants to get the most of them. It’s tradition. When I was small we had no Halloween over here. That was all an American thing. But things have changed. We’ve Halloween as well now and maybe you’ll have some carnival in your town soon 😉
I don’t know but what’s for sure is that we can talk about it over a slice of this super creamy and dreamy and colorful Confetti Cheesecake base on vegan cream cheese.
This is a designated Party Cake. Easy and simply made with vegan cream Cheese.
- 200 g roasted almonds ⎪for the crust
- 30 g shredded coconut ⎪for the crust
- 3 dates, pitted ⎪for the crust
- 600 g vegan cream cheese ⎪for the filling
- 70 g coconut oil ⎪for the filling
- 200 g maple syrup ⎪for the filling
- 1 tbsp lemon juice ⎪for the filling
- 2 tsp blue spirulina powder ⎪for the filling
- 2 tsp raspberry fruit powder ⎪for the filling
- 2 tsp acai fruit powder ⎪for the filling
- 2 tsp blueberry fruit powder ⎪for the filling
- 1/2 bar of vegan chocolate ⎪for the topping
- sugar confetti optional
this cake needs a resting time in your fridge for about 6 hours.
Take a springform of ⌀ 20cm / 8 inches and lay out with parchment paper. Set aside.
In your food processor blend the nuts for the crust at high speed. Add the shredded coconut and blend again until you have a slightly sticky texture.
Add the dates and blend again.
Spread evenly onto your springform by using the back of a table spoon. Wet the spoon to prevent the dough from sticking onto the spoon. Set aside.
Melt the coconut oil in a small saucepan at medium heat. Caution: coconut oil has a very low melting point and we don't want it to be too hot for our upcoming steps.
As soon as the coconut oil is liquid, add the maple syrup and lemon juice. Stir well.
Take the vegan cream cheese and blend it all up in you blender until it's really smooth.
Add the coconut-oil-mixture and blend again.
Divide your cream into 4 bowls.
Add the different fruit powders to the bowls. One flavor for each. Mix well with a spoon.
Take your cake pan and fill with the darkest color first. Then continue with a lighter color. Be careful not to mix the colors. You can pace the cake in your freezer for about 10 minutes if you want to make sure not to mix them.
Once you're done, place in your fridge for at least 6 hours or preferably over night.
The next day your cake is ready to serve.
Melt the vegan chocolate. Top your cake with fresh fruits of your choice and drizzle the chocolate over it. Enjoy!
The cake holds up in your fridge for several days.
You've made this recipe? That's amazing! I'd be super happy to see a shot. Simply share it on instagram and tag me @therawberry and use #therawberryeats.
Vegan cream cheese is just so versatile. I love how it soaks up the colors of the fruit powders. If you don’t have fruit powders you can try coloring with beet root juice or blend some blueberries along with the filling. But be careful not to alter the quantities of the filling too much as it’s the “glue” that holds the whole cake together.
Thank you so much for stopping by 🤗
If you make this vegan Confetti Cheesecake I’d be super happy to see your recreation. Simply tag me over on Instagram @therawberry. Looking forward to see your picture.
All the best,