Mini Rainbow Cheesecake

Posted on Aug 29, 2023 by Macro Mike

  • serves 1 x 10cm mini cheesecake
  • prep time 30 mins


¼ cupRaw almonds
¼ cupRaw Cashews
5Large Dates (soaked for 10 mins)
Cheesecake Mixture
1 cupRaw Almonds
⅓ cupRice Malt Syrup
1 tspVanilla
¾ cupCoconut Cream
¼ cupCocao Butter, melted
¼ cup@macr0mike Vanilla Buttercream Protein Powder
Powders for Colours
½ tspMatcha Powder (Green Layer)
½-1 tspTurmeric Powder + 1 tsp Orange Blossom Water (Orange Layer)
1 tspPink Pitaya powder & 1 tsp freeze-dried strawberry powder (Pink Layer)
1 tspFreeze-dried Blueberry Powder & ½ tsp Blue Butterfly Powder (Blue Layer)



  • protein 39.9g⁠
  • fat 19.9g
  • carbs 23.2g⁠
  • calories 407

Created by:  @ adatewithsam

Made with a delishhh raw base and topped with a colourful vanilla cheescake layer infused with our Vanilla Buttercream Almond Protein! This is the perfect post workout treat!


  1.  Line a 10cm round cake tin with baking paper.⁠

  2. Place your nuts into a food processor and process until crumbly. Add your dates and process until it forms a soft dough.⁠

  3. Press the mixture into your lined cake tin and flatten the mixture evenly across the bottom. Place in the fridge to set.⁠

  4. To make the rainbow mixture, process all the ingredients (apart from the powders) in a food processor until smooth and free of lumps. This will usually take a few minutes.⁠

  5. Evenly divide the mixture into 5 bowls. Add about ½ tsp of powder to each bowl, mix until vibrant, and adjust the taste as needed. For a stronger color, add more powder. Create a purple layer by combining a small amount of your blue and pink layers. Working with one color at a time, place a few teaspoons of mixture onto the cake base. Repeat with the other colors, one teaspoon at a time, until all mixtures are used. Use a skewer to create a figure 8 pattern in the mix. Freeze the cake for 4 hours or overnight until set.⁠

  6. Top with fresh fruit and allow to thaw for 15 minutes before serving.