Rainbow Nourishments’ Berry Chia Cheesecake is a Refreshing Summer Dessert

By
Chris L
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Are you a huge fan of no-bake cakes that you can prepare in a blink of an eye? If that’s the case, this delicious berry chia cheesecake will be right up your alley. Developed by the Australian food blogger Anthea of Rainbow Nourishments, this recipe is extremely practical in the summer, when no one feels like firing up their oven. You can prep it in just 15 minutes, before setting it aside in the fridge so it could freeze properly.

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Berry chia cheesecake!! It's been a while since I made a no-bake cake and this one hit the spot! I had it for breakfast for dayyyss 😉. I created the recipe for @thechiaco for ceoliac awareness week and you can find it on their website (thechiaco.com/au). I love doing client work as I get to step outside of my everyday creations and into someone else's brand/style/thinking! It's like when I used to make cakes for clients when I had a cake business 🙂. . With all the news and hysteria at the moment, there's nothing I can say which has already been said. Instead, I'm going to focus on bringing you wholesome content which provides some space, distraction, hope and colour in your everyday life. That's what I'm going to do for myself too – chase/create joy… and not in the Marie Kondo kinda way haha. Let's be real – there's only so much joy you can get from reorganising and cleaning lol xo

A post shared by Anthea (@rainbownourishments) on

Ingredients:

Base:

  • 75g almond meal
  • 50g chocolate, melted
  • 2 tbsp maple syrup
  • 2 tbsp plant-based milk
  • 1 tbsp black chia seeds

Filling:

  • 250g raw cashews
  • 150g raspberries + extra for serving
  • 100g plant-based yogurt
  • 85g maple syrup
  • 75g coconut oil or plant-based white chocolate
  • 1 lemon, juice and zest
  • 1 tbsp vanilla extract
  • 50g black chia seeds

Instructions:

  1. Use a 15 cm spring-form cake tin for your berry chia cheesecake and line its bottom.
  2. After mixing all the base ingredients together, press them into the bottom of your cake tin.
  3. Put all the filling ingredients, apart from the chia seeds, in a blender and pulse until smooth.
  4. Add the chia seeds to the filling, and pour them into the cake tin after stirring the mixture properly. Place the cheesecake in the fridge and leave it there for at least four hours.
  5. Once the cake is set, carefully remove the tin, and decorate it with extra raspberries before serving.