Bubblegum Cheesecake

A little something we call “bubblegum” cheesecake.

This dessert is naturally coloured with beetroot powder, blue spirulina and matcha powder. Not only does this create the beautiful colours but it also enhances the nutritional value as these ingredients are packed with antioxidants.

We have used macadamias and coconut yoghurt for the base of this cake, however cashews can be used as an alternative to macadamias and coconut cream can be used in place of coconut yoghurt if this is not available to you.




1/2 cup almonds
1/4 cup buckinis
1/4 cup desiccated coconut
5 medjool dates
1 tsp coconut oil


2 cups macadamias, soaked for 3-6 hours
3/4 cup coconut yogurt
1 tbsp coconut oil
2 tbsp raw honey or coconut nectar
1/2 cup lemon juice
3 tsp lemon zest
Beetroot powder, add slowly according to desired colour
Matcha powder, add slowly according to desired colour
Blue spirulina, add slowly according to desired colour

  1. Combine all ingredients for the base in a high power blender and blend until smooth.
  2. Press into the base of rectangular greased and lined spring form cake tins (16cm diameter) and set aside while you make the filling.
  3. Drain and rinse soaked macadamias and place in blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes).
  4. Divide filling mixture between 4 bowls and slowly add beetroot powder to one portion, matcha powder to another and blue spirulina to another until desired colour is reach (keep one portion plain).
  5. Spoon filling on top of the base, alternating between colours and the ‘plain’ cheesecake mixture.
  6. Place in the freezer for 4-5 hours or overnight to set.
  7. Allow to thaw before serving and serve with fresh blueberries and a drizzle of raw chocolate (optional).