Yes, it’s THAT Mermaid cake.
The one that was actually meant to be a batman cake.
I know, I know.
That’s why it’s now called a Mermaid cake.
If you follow along on Instagram you would have seen this cake drama unfold.
It was my son’s 4th birthday this week and of course he wanted a batman cake.
For the past few years I’ve made their birthday cakes and now I feel like I have to keep up the tradition. But, let me advise you. Birthdays are NOT the time to test out new recipes.
Well, actually. I guess it did bring you this Mermaid cake. It’s a healthy raw cheesecake fit for a kids birthday party (I’d totally have it at my birthday too!).
The colours are DIVINE. And they are created using natural colours.
This is one of my favourite raw cheesecake recipes to date. I hope you enjoy it as much as we did!
A delicious and healthy raw cheesecake fit for a kids birthday party. This mermaid cake is made using natural ingredients, sugar free and sure to win hearts
This recipe makes a medium-large raw cheesecake or approximately 12-18 mini cheesecakes (muffin sized).
While this cake is made using natural whole food ingredients it is still important for me to touch on portion sizing. It can feel overwhelming or confusing when you see healthy cakes. I like to consider them exactly as I would a more ‘traditional’ cheesecake. Continue to be mindful about your portion sizing. Don’t confuse healthy ingredients with a pass to eat more.
I like to aim for no more than a few fingers for a serving size, much like the picture shows.
HER NOURISHED TIPS:
- Don’t skip the soaking part. If you don’t have time to soak your cashews overnight, pop them into some just-boiled water for at least 30 minutes. Soaking is what gets you that super creamy texture
- Note that colours will vary depending on the type of natural food colouring you use. I use THIS ONE from Organics On a Budget. I used approximately 5 drops across 1/3 of the mixture.
- Note that colours will also vary depending on the amount and quality of blueberries used. I used frozen organic blueberries.
- This raw cheesecake is best stored in the freezer and allowed to sit in the fridge for an hour or so before serving. It will last for approximately 1-2 hours at room temperature before it needs to return to the fridge or freezer.
- 3/4 cup almonds
- 1/4 cup hazelnuts
- 1 cup dates, soaked and drained (pitted)
- 250g cashews, soaked overnight, drained and rinsed well
- 1/4 cup coconut oil, melted
- 1/4 cup rice malt syrup
- Juice 1/2 lemon
- 1 tsp vanilla extract
- 2 tbsp coconut cream (refrigerate and scoop the thick cream from the top)
- 1/2 cup frozen blueberries
- 5 drops natural blue food colouring
- Line a baking tin with baking paper and set aside.
- Using a food processor, add the almonds and hazelnuts and blitz until a crumbly texture is formed (the appearance of breadcrumbs). If using a thermomix, this takes approximately 10 seconds.
- Add the dates and blend until combined. The mixture should stick together when pressed but not be 'sticky'.
- Scoop the mixture into the base of the lined baking tin. Wet the back of a spatular or spoon and press the mixture into the tin. Continue to wet the back of the spoon/spatular as you press the mixture into the tin to form an even base layer. Alternatively, use clean and slightly damp hands.
- Rinse the food processor and add the cashew nuts. Blitz until crumbly and starting to bind together (approximately 30 seconds in a thermomix).
- Add the remaining ingredients and blend until smooth. This takes approximately 3-4 minutes. You may need to stop the blender/food processor to scrape down the sides of the bowl and remove air pockets as you go.
- Once the mixture is smooth, spoon 1/3 of the mixture into a bowl and add approximately 5 drops of natural blue food colouring. Stir through and set aside.
- To the remaining mixture, add the blueberries and continue to blend until smooth.
- Spoon half of the blueberry filling onto the base and spread evenly.
- Spoon the blue mixture on top of the blueberry filling and gently spread to cover the blueberry filling. You can also add swirls or patterns at this stage if desired.
- Finally, spoon the remaining blueberry filling on top of the blue layer and gently spread evenly.
- Place the tin in the freezer and allow to freeze for at least 2 hours.
- To cut: place cake at room temperature for 10 minutes or in a fridge for 30 minutes, then run a sharp knife under hot water and slice.
- Feel free to experiment with colours. You can swap the blueberries for strawberries and the food colouring for different colours.
- I've tried many bases for these cheesecakes, all with great results. My suggestion is to use a 'bliss ball recipe' as a base and build from there.
- Some blenders/food processors may require longer blending for smooth results. Blend until your desired consistency is reached.
- If using a Thermomix, gradually increase the blending speed for the filling, until you reach speed 7. It is not necessary to go above this speed.
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Krissy Ropiha is a Certified Nutrition and Health Coach and Psychology graduate, passionate about supporting, inspiring and empowering busy mums to take back control of their health, get nourishing meals on the table in less than 30 minutes and feel confident in their own unique body.
Strive for nourishment, not perfection.