Superfood Vegan Unicorn Cheesecake Bites


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(Note: this post was originally published on May 12, 2019. The date above reflects migration to the new platform.)

A Very Nostalgic Treat

Am I five years old again? Perhaps. But you have to admit that these Unicorn Cheesecake Bites are darn cute and so much fun.

These adorable little treats remind me of my grandma, who taught me to bake and shared with me her love of baking. She always made cheesecake when I came to visit (and many kinds of Italian cookies, and also coffee cake, and muffins too, and sometimes chocolate cake). I loved baking with grandma because she let me sit on the kitchen counter and lick all the whisks and spoons. So these cheesecake bites are made in honor of my grandma, because baking should be fun and should make us happy! (Note: in the background of some of these photos you'll see my grandma's antique tea set, which I'm now honored to have).

Anything colorful is totally fun and whimsical, isn't it? When I was a kid, I absolutely adored My Little Pony (in case you're unfamiliar, they're multicolored plastic ponies with a super 80's vibe). I absolutely lived for them. I think these colorful cheesecake bites are total proof that we never outgrow our love of fun, whimsical things... or at least I certainly haven't!

They're Good For the Body Too!

The best thing about these cheesecake bites is that they nourish the body as well as making you feel like a kid again. Instead of being dense and heavy like traditional cheesecake, these cute bites are filled with plant-based nutrients and protein. Plus you can cut them into whatever size you like, so they can easily become a few-bite mid-day snack.

The crust is just almonds, dates, and dark chocolate; essentially a protein bar. The filling is just cashews, coconut milk, crystallized ginger, and vanilla, cramming these squares full of even more protein and delicious, nutty, healthy fats. In addition, they're naturally colored with "superfood" powders. (I don't really buy the idea of a "superfood", but I do strive to nourish my body with a wide range of plant-based nutrients, so bring on the matcha, turmeric, spirulina, etc).

Most importantly of course, these are seriously delicious! They're creamy and luscious, while still being light. The surprising addition of ginger really makes them pop and is so unique.

Game Plan

Nothing about these cheesecake bites is tricky, but they do have quite a few steps and require some chilling time. Refer to the recipe card for all the details. But in a nutshell, you'll make the crust and chill it. Meanwhile, you'll make and color the filling. Then, you'll add the filling one layer at a time, freezing the cheesecake in between each addition so that the filling can harden, thereby ensuring you have nice, even layers.

There are two main things you'll need to keep in mind in terms of timing. First, the cashews for the filling need to be soaked overnight. Remember to put them in water the night before you want to make these! Second, it will take you a couple hours to iterate through the cycle of adding and freezing each layer. No individual step will take more than 15 or 20 minutes, but this is best done on a casual weekend afternoon when you're not rushed.

One final important point. The amounts of superfood powders that I've listed in the recipe below are just starting points. For each color, I strongly suggest starting with just a little bit of the coloring agent and adding it slowly, mixing well after every addition. You can always add more if you want, but you can't take it away once it's in there, so use a gentle hand.

Alternative Option: Embrace the Messy Look

Note that the freezing time mentioned above will help you get even layers. I haven't tried it, but I expect these bars could also be really fun with crazy, uneven layers. If you want to try it, then there's no freezing needed! Just color your filling separately, and load it into the pan however you like. Swirls? Blobs? Wiggly layers? Just make sure not to mix them together too much in order to keep the different colors distinct. If you try this, I'm begging you to post your photos since I'm so curious how it will turn out!

A Make-Ahead Wonder

Although the chill time might be a bit annoying, the flip side is that these cheesecake bars are entirely make-ahead. This means they'd be a great treat for a party, since all the work can be (or rather, needs to be) done ahead of time. I think desserts like this lead to such peace of mind, since you can make them days ahead of time and know they're happily waiting in the freezer. Just follow all the directions below, slice them, and freeze them in a tightly-sealed container. When you're ready to eat, let them warm up for 15 minutes then serve. It's like magic!

On a related note, because they're freezer-friendly, these make for great snacks or desserts throughout the week. Make them (or a double-batch??) for a party, then keep the leftovers in the freezer. Whenever you need a special treat, just take one out and enjoy.

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Dates. Make sure they're pitted. Double check!
  • Almonds. For the crust. I prefer to used roasted and salted almonds because they have so much flavor, but raw would work fine. If you don't use salted almonds, add a bit of salt.
  • Dark chocolate. I like dark chocolate chips since they complement the sweetness of the filling nicely, but you can use something lighter if you prefer. Use dairy-free if you want to keep these vegan.
  • Raw cashews. Soaking them overnight is critical for getting a smooth, silky filling. Please don't skimp on this; no one wants a lumpy cheesecake.
  • Full-fat coconut milk. The kind in the can, not the coconut milk beverage in the carton. Use full-fat, otherwise the filling won't be thick and rich.
  • Crystallized ginger. I buy it in bulk at my local Co-Op and like using 20 dice-sized cubes for this recipe. If you have crystallized ginger medallions instead, which are bigger, use maybe 12-15. I haven't tried this with fresh ginger; I think it would work fine, but you'll want to add some additional sweetener.
  • Vanilla
  • Freeze-dried blueberries. This is for the blue layer. Blue spirulina would work well if you can find it, but you'll want to use a lot less since its color is so intense.
  • Matcha green tea. This is for the green layer. Green spirulina could work too, but it will yield a darker green, and you'll want to use a lot less. Some green spirulina can have a pretty funky smell and taste, so be careful.
  • Turmeric root powder . This is for the yellow layer. It has a strong flavor, so go easy at first, and add only what you need.  
  • Hibiscus powder. This is for the pink layer. Crushed, freeze-dried raspberries would work too, or beetroot powder, or pink pitaya powder.
  • Flaked coconut. For garnishing, optional. I prefer unsweetened. Or you could melt and drizzle some chocolate. Or use edible glitter. Go crazy!

Closing Thoughts

Aren't these just the coolest? You can cut them into little squares or triangles. You can garnish them with coconut, a drizzle of chocolate, or maybe a unicorn mane and horn. Have them for dessert or even a snack because they're probably better for you than most prepackaged protein bars. They're adorable, versatile, and so much fun.

If you have kids or know kids who like to bake, these would be a blast, especially mixing the colors. But to be completely honest, I had a blast with them all by myself! Food should be fun, right? So mix up some bright colors, play with your food, and have a unicorn tea party.

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Unicorn Cocktail

Unicorn Hummus

Unicorn Cauliflower

Funfetti Tahini Chick Pea Blondies

Superfood Vegan Unicorn Cheesecake Bites

These unicorn-colored cheesecake bites are made with nourishing ingredients like almonds, cashews, dates, and superfood powders. They'll make you feel like a kid again!



For the Crust

  • 1 c dates
  • 0.5 c almonds
  • 0.25 c dark chocolate

For the Filling

  • 2.5 c raw cashews, soaked overnight
  • 0.75 c full-fat coconut milk
  • 20 cubes of crystallized ginger
  • 1 tsp vanilla extract
  • 1 tsp crushed, freeze-dried blueberries
  • 1 tsp matcha green tea
  • 0.25 tsp turmeric root powder
  • 0.5 tsp hibiscus powder
  • Unsweetened shredded coconut for garnishing


  1. The day before, start soaking your cashews in a bowl or large measuring cup filled with water. Don't skimp on this step, it's critical for getting a smooth filling. After 12-24 hours of soaking, pour them into a colander and let them drain fully.
  2. To make the crust: combine the almonds and dates in a food processor, and process until the mixture just starts to make a sticky ball. For more detail on this, check out my Homemade Lara Bars post, it's the same idea. Add the chocolate and process just until it's broken down into small pieces; if you process the chocolate too long, it will melt.
  3. Line a bread pan with several layers of plastic wrap. Make sure the plastic wrap goes all the way into the corners and up the sides. Leave enough sticking out the sides so you'll be able to pull the whole cheesecake out after you're done.
  4. Spoon the crust mixture into the pan and press it down firmly. You want to achieve an even layer that will stick together well, so press it hard. Then, let your crust sit in the freezer for at least 30 minutes before trying to spread filling over the top.
  5. To make the filling: put the soaked (and drained) cashews, coconut milk, ginger, and vanilla into a food processor. Process until you have a smooth, creamy filling, scraping down the sides every minute or two; it will likely take about ten minutes total.
  6. Divide the filling evenly into four bowls. An even division at this stage will yield consistent layers in the cheesecake.
  7. To one of the bowls of filling, add blueberry powder and mix. Keep adding until you achieve a bold blue color, and make sure the filling is well-mixed.
  8. Remove the bread pan from the freezer and place dollops of the blue filling across the surface. Spread it gently into a thin, even layer. Be delicate so as not to disturb the crust below. The more even you can make this layer, the more uniform your layers will look in the finished product.
  9. Freeze for ~15 minutes so that the layer sets enough to not be disturbed when you add the next layer.
  10. Repeat steps 7-9, but with a green filling made from matcha green tea.
  11. Repeat steps 7-9, but with a yellow filling made from turmeric. Turmeric can have a strong flavor, so go easy with it.
  12. Repeat steps 7-8, but with a pink filling made from hibiscus powder.
  13. After you've added the last layer, cover the pan with plastic wrap and let it set in the freezer for an hour. You want it to set long enough to keep its shape well, but not so long that it becomes difficult to cut.
  14. When you're ready to cut, use the plastic wrap edges to pull the whole cheesecake out of the bread pan. Place it on a cutting board, and cut into your desired small shapes (squares? rectangles? triangles?) and sizes (one bite? two bites?). I like doing one cut lengthwise and 5 cuts widthwise to yield 12 squares.
  15. Garnish as desired. Shaved coconut, more crystallized ginger, and/or a chocolate drizzle would all be nice options.
  16. When you're done, store your cheesecake bites in the freezer since they'll keep their shape best when frozen. Before serving, let them thaw at room temperature for 15-30 minutes to yield the perfect cold, creamy texture.

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Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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