No-Bake Stracciatella Maqui Berry Cheesecake Recipe

WHY YOU’LL LOVE THIS STRACCIATELLA MAQUI BERRY CHEESECAKE

This Stracciatella Maqui Berry & White Chocolate Cheesecake combines creamy texture, rich chocolate notes, and a delicate natural purple hue for a dessert that looks as good as it tastes. It’s a no-bake, vegan treat that takes some time and care, but rewards you with a layered, elegant cake perfect for holidays and special occasions.

The cake features two complementary layers. The stracciatella layer is a smooth vanilla cashew cream studded with dark chocolate bits, inspired by classic stracciatella ice cream. The top layer blends vegan white chocolate with maqui berry powder, lending a soft purple color and a subtle tartness that balances the sweetness.

Rich and silky, this cheesecake is ideal to make ahead: it sets in the freezer and is easy to slice when ready to serve. It’s dairy-free, gluten-free, and designed to impress while remaining approachable to prepare.

MAQUI BERRY POWDER

The lovely purple tone in the white chocolate layer comes from maqui berry powder. Maqui berries are prized for their high antioxidant content and their deep purple color, which comes from anthocyanin pigments.

Flavor-wise, maqui is mild and slightly tart, similar to blackberries but more concentrated when freeze-dried into powder. A small amount goes a long way: 1–2 teaspoons will add color and a gentle tart note to smoothies, yogurt, oats, or raw desserts.

Choose a high-quality maqui powder to ensure vibrant color and clean flavor.

HOW TO MAKE IT

CRUST

STEP 1

Line the base of a 16 cm springform cake tin with baking paper.

STEP 2

Drain the soaked dates thoroughly—use a fork to remove excess water so the crust binds properly.

STEP 3

In a food processor, combine roasted hazelnuts, fine coconut flour, cacao powder, and drained dates. Process until the mixture sticks together.

STEP 4

Press the crust mixture evenly into the prepared tin. Chill in the fridge while you prepare the stracciatella layer.

STRACCIATELLA LAYER

STEP 1

After soaking cashews for at least 4 hours, drain and add them to a high-speed blender with coconut cream, agave (or another liquid sweetener), coconut oil, and lemon juice. Blend until completely smooth and creamy. Taste and adjust sweetness if needed.

NOTE ON COCONUT CREAM

Use full-fat canned coconut milk for the cream. Chill the can overnight and scoop out the thickened cream—the creamy texture is essential for the cheesecake to hold its shape. If the coconut is watery, the filling may be too soft.

STEP 2

When the filling is cool and thick, fold in finely chopped dark chocolate. Spread this layer evenly over the chilled crust and return the tin to the freezer while you make the top layer.

Tip: Ensure the filling is not warm before adding chocolate, or the pieces will melt. If the blended filling feels warm, chill it for 10–15 minutes. Placing chocolate pieces in the freezer for about 30 minutes before folding them in helps prevent melting too.

MAQUI BERRY AND WHITE CHOCOLATE LAYER

STEP 1

Melt vegan white chocolate gently over low heat, stirring until smooth.

STEP 2

Drain the soaked cashews and blend them with thick coconut cream, coconut oil, agave, lemon juice, melted white chocolate, and 1–2 teaspoons of maqui berry powder. Process until silky and well combined. Adjust sweetness if necessary.

STEP 3

Pour the purple white chocolate mixture over the stracciatella layer and smooth the surface.

STEP 4

Freeze the cake for at least 4–5 hours, or until completely firm.

SERVING SUGGESTION

Just before serving, drizzle with melted dark chocolate and top with fresh blueberries for contrast and freshness.

TIPS AND HOW-TOS

Tip 1: If you don’t have maqui powder, you can use other natural colorings or berry powders to achieve a similar hue.

Tip 2: Full-fat canned coconut milk chilled overnight is essential for a stable, creamy filling. Do not shake the can before refrigeration to allow the cream to separate from the liquid.

HOW TO ROAST HAZELNUTS

Roasting enhances flavor and crunch. To roast:

• Preheat the oven to 180 °C.
• Spread hazelnuts in a single layer on a baking sheet.
• Roast for 10–15 minutes, stirring or shaking the tray every 5 minutes.
• When golden and fragrant, remove from the oven and transfer to a plate to cool.

HOW TO DRIZZLE CHOCOLATE

• Take the cake from the freezer and let it sit a couple of minutes at room temperature.
• Melt dark chocolate over low heat. Test a small drip: if the chocolate runs too quickly to the bottom, it’s too warm—let it cool slightly.
• When the temperature is right, use a teaspoon to drizzle and create controlled drips down the sides.

Getting the temperatures right for both the cake and chocolate takes a little practice, but yields beautiful results.

STRACCIATELLA MAQUI WHITE CHOCOLATE CHEESECAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy and indulgent
• Perfect for special occasions

Stracciatella Maqui Cheesecake

Nensi Beram

A no-bake vegan cheesecake with a nutty crust, creamy vanilla stracciiatella layer, and a purple maqui berry white chocolate topping — perfect for celebrations.

Prep Time
1 hour hr

Cuisine
Gluten-free, Vegan

Servings
8

Equipment

• Food processor
• 16 cm springform cake tin
• High-speed blender
• Silicone spatula

Ingredients

Crust

• 100 g dry roasted hazelnuts
• 15 g fine coconut flour
• 10 g cacao powder
• 100 g dates previously soaked in water for 1–2 hours

Stracciatella layer

• 240 g cashews soaked minimum 4 hours
• 100 g coconut cream thickened cream from full-fat canned coconut milk
• 4–5 tablespoons agave or to taste
• 4 tablespoons coconut oil
• 3 tablespoons lemon juice
• 50 g dark chocolate finely chopped
• vanilla powder

Maqui berry and white chocolate layer

• 160 g cashews soaked minimum 4 hours
• 80 g coconut cream
• 2 tablespoons coconut oil
• 100 g vegan white chocolate
• 1–2 tablespoons agave or to taste
• 2 tablespoons lemon juice
• 2 teaspoons maqui berry powder

Extra

• 50 g dark chocolate for the drizzle

Instructions

Crust

• Line the base of a 16 cm springform cake tin with baking paper.
• Drain soaked dates really well and remove excess water with a fork.
• Process hazelnuts, coconut flour, cacao powder, and dates until the mixture binds.
• Press into the tin and chill the crust while preparing the next layer.

Stracciatella layer

• Drain soaked cashews and blend with coconut cream, agave, coconut oil, and lemon juice until smooth.
• Fold in finely chopped dark chocolate and spread over the crust.
• If the filling is warm, chill it briefly before adding chocolate to avoid melting; freezing chocolate pieces for 30 minutes helps, too.

Maqui berry and white chocolate layer

• Melt white chocolate gently until smooth.
• Blend drained cashews with coconut cream, coconut oil, agave, lemon juice, melted white chocolate, and maqui powder until creamy.
• Pour over the stracciatella layer and smooth the top.
• Freeze for 4–5 hours or until firm.

Serving suggestion

• Drizzle with melted dark chocolate and top with fresh blueberries before serving.

Notes

Always chill canned coconut milk overnight without shaking the can; this helps the cream separate for a thick, stable filling.

Did you make this recipe?
Please leave a comment below and let us know how it turned out — we appreciate your feedback.

* Nutritional information, if shown, is an estimate calculated automatically.

Keyword
maqui berry desserts, no-bake purple cake, no-bake vegan cheesecake, purple birthday cake, stracciatella cake