Vegan Butterfly Pea Flower Cheesecake
This Butterfly Pea Flower Cheesecake is a show-stopping, plant-based dessert that combines creamy, rich flavors with a naturally vibrant blue hue. The cheesecake features a buttery almond-cassava crust and a silky-smooth filling made from cashews, vegan cream cheese, and a touch of coconut yogurt. Infused with Anima Mundi Butterfly Pea Flower powder, it transforms into a beautiful purplish-blue cheesecake, with subtle earthy notes and the added benefits of antioxidants—vegan, gluten-free, refined sugar-free, and perfect for special occasions, gatherings, or anytime you want a dessert that’s both visually stunning and indulgently creamy.
Equipment
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup cassava flour
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
For the filling:
- 16 oz vegan cream cheese
- 1 ½ cups raw cashews soaked for at least 4 hours, then drained
- ½ cup thick vegan coconut yogurt
- ½ cup maple syrup
- ¼ cup coconut oil melted
- 2 teaspoons vanilla extract
- 1 tablespoon butterfly pea flower Use code: "NATURALVEGAN" for 15% off
Instructions
Bake the crust:
- Preheat the oven to 350°F. In a medium bowl, mix together almond flour, cassava flour, maple syrup, vanilla, and melted coconut oil until a dough forms. Press firmly into the base of a parchment-lined 8-inch springform pan. Bake for 10–12 minutes or until golden around the edges. Remove from oven and let cool completely.
Make the filling:
- Add soaked cashews, vegan cream cheese, coconut yogurt, maple syrup, melted coconut oil, vanilla extract, and Butterfly Pea Flower powder to a high-speed blender. Blend until silky smooth, scraping down the sides as needed.
Assemble the cheesecake:
- Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Chill until firm:
- Cover and refrigerate for 6–8 hours, or overnight. Alternatively, freeze for 2–3 hours for a quicker set, then transfer to the fridge before serving.
Serve and store:
- Remove from the pan, slice, and enjoy chilled. Store leftovers in the fridge for up to 5 days or freeze for a longer shelf life.
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