Three-layer POWERLOGY cheesecake

Let us be honest: who is not a fan of a fluffy, creamy cake full of soft cheese filling on a crunchy biscuit base? We all know this famous dessert as cheesecake, and it comes from the USA.

But how about making a lighter version with no milk and no flour? The taste stays just as good – in fact we would go as far as to say it is even better! 🙂

Make this creamy dessert that combines a nut base with a filling full of fats and a topping of shavings of your favourite Powerlogy Kurkuma Chocobar.

Method:

Base layer:

• Put the nuts in a blender and blitz until you have a fine nut crumb.
• Then add the dates (soaked beforehand for about 10 minutes), our Powerlogy Nougat Cream and a pinch of salt.
• Keep blending until the ingredients come together.
• Finally add our MCT oil and the maple syrup as needed (depending on how dry the mixture is) and keep blending until it is “sticky”.
• Press the mixture into a prepared tin lined with baking paper (20 cm x 20 cm).
• Press the base down evenly, or bring it up the sides of the tin as well.
• Leave it to set in the fridge or freezer while you make the filling.

Cheesecake layer:

• Put all the ingredients in a blender and blitz until the mixture is completely smooth and creamy.
• Then pour the filling into the tin and spread it evenly over the nut layer.
• Put it in the freezer and leave it to set for about 3 hours.

Nut layer:

• Mix the nut butter, maple syrup, nuts and a pinch of salt.
• Once the filling layer is properly set, pour the mixture on top and spread it evenly.
• You can make a pattern with the back of a spoon.
• Then put the cheesecake back in the freezer and leave it to set for about 1 hour.

Decorating:

• Once the cake is completely set, decorate it with a layer of nut butter, nuts and shavings of our Kurkuma Chocobar.
• Let the cake defrost for an hour before serving and cut it with a wet, hot knife.
• Keep the remaining portions chilled.
• If you want a taller cake, add more layers.

This vegan, three-colour cheesecake was made by food blogger Ivka_veggierecipes