19 In Article/ Desserts/ Recipes/ Vegan/ Vegetarian

Blue Majik Cheesecake with E3 Live Blue Majik (Raw Vegan, Paleo, Gluten-Free)

Way back last year I created the most beautiful Blue Majik Cheesecake Slices, however I wasn’t happy with the photos I took and since I’ve upgraded to a DSLR I’ve become slightly obsessed with making everything look a little prettier. It was of course also a great opportunity to double check that they did indeed taste amazing… and ummm yeah it’s safe to say that they still did!

Packed full of delicious ingredients this Blue Majik Cheesecake will knock your socks of with an all natural blue colour and anti-inflammatory properties.

I know what you’re thinking – how the hell can that blue really be all that natural? I mean even I was slightly dubious at first but you’ll be pleased to know that this gorgeous blue colour really is 100% au naturel. Blue Majik gets its stunning blue pigment from Phycocyanin (PC) – a chemical free extract of Arthrospira platensis (yes, that’s spirulina to you and I). The Phycocyanin level in Blue Majik is never lower than 30% which equates to a minimum of 300mg of Phycocyanin per 1 gram of product.  Sounds pretty smashing to me!

That means that E3Live’s Blue Majik has concentrated all of the best parts of spirulina into one happy little supplement. By weight it actually has a mega 22 times more iron than spinach, 6 times more antioxidants than blueberries, and 6 times more calcium than regular cow’s milk. If taken daily Blue Majik can aid inflammation responses after physical activity, relieve pain, keep joints healthy, and help to support antioxidant and cellular protection, keeping you looking and feeling younger. It’s also naturally gluten free , vegan, and is certified organic.


Oooh baby I like it raaaaaaw…

Anyways enough of this scientific waffle – let’s talk about how amazing this cheesecake tastes – because it really really does taste amazing. There’s a beautiful regular vanilla cheesecake layer that does honestly taste like a real no bake cheesecake, and then you have the Blue Majik layer which to be honest tastes a bit like a subtle lemon cheesecake.

Don’t worry, Blue Majik doesn’t taste as strong as regular spirulina and the lemon juice helps to counteract any unwanted ‘swampy’ like taste (even if it is subtly swampy). The little blueberries studded throughout give you a nice burst of unexpected juicy flavour and texture too. The crust tastes pretty much exactly the same as a regular biscuit base but just slightly more creamy due to the macadamias. If you wanted to get a real good biscuit taste just add in a teaspoon of maca, lucuma, or mesquite powder.

Please note that sadly Blue Majik isn’t easy to find in the UK, nor is it cheap, but you can order direct from the E3Live website. If you can’t afford to do this (I feel you believe me) then simply replace the Blue Majik with regular spirulina – although you may need to add in a little more lemon juice to counteract the swampy taste.

So, without further ado here is my recipe for these gorgeous health boosting Blue Majik Cheesecake Slices!

Bit of a Blue Majik fan? Why not try out my Blue Mermaid Smoothie Bowl for a quick and easy energising breakfast?!


Blue Majik Cheesecake with E3 Live Blue Majik (Raw Vegan, Paleo, Gluten-Free)
Prep time
Cook time
Total time
Packed full of delicious and nutritious ingredients this Blue Majik Cheesecake will knock your socks of with an all natural blue colour and anti-inflammatory properties.
Recipe type: Dessert
Serves: 8
For the base:

  • 100g macadamia nuts
  • ½ cup (roughly 50g) almond flour/ground almonds
  • 1 tsp vanilla essence
  • 2 tbsp coconut sugar/2 tbsp xylitol granules
  • 2 tbsp coconut oil
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • 1 tbsp almond butter
  • 1 tbsp coconut flour
  • 1 tbsp maple syrup/1/2 tsp NuStevia Simple Syrup
For the cheesecake filling base mix:

  • ½ cup coconut oil
  • 50g cacao butter
  • ⅓ cup maple syrup/2 tbsp (30ml) NuStevia Simple Syrup
  • ¼ cup coconut sugar/¼ cup xylitol
  • 250g/2 cups cashews (soaked overnight or min. 4 hours)
  • 1 tbsp vanilla essence
  • ¼ tsp fine Himalayan pink salt (if coarse grind)
  • Juice 1.5 lemons
For the white layer:

  • ½ the cheesecake filling base mix
  • ½ peeled courgette (cubed)
  • Handful frozen blueberries
For the blue layer:

  • ½ the cheesecake filling base mix
  • 4 scoops E3 Live Blue Majik or 1-2 tsp spirulina powder
  • ½ peeled courgette (cubed)
To decorate:

  • A handful of edible flowers
  • 3 tbsp pistachios (chopped)
  • 2 tsp dried cornflowers
  1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
  2. For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs it's done!). Pour in the base mixture and 'knuckle' it in until evenly distributed. Place in the freezer until needed later.
  3. For the cheesecake filling base mix place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie, on a low heat, until fully melted. This could take around 10-15 minutes.
  4. Meanwhile, place the remaining ingredients for the cheesecake filling base mix into the food processor and process until smooth. Remove your mix from the bain-marie and combine with the rest of the white chocolate filling. Process until smooth. Divide the mixture into two equal portions.
  5. Add one portion to your food processor and add in your peeled and cubed courgette. Blend until smooth and fluffy. Remove your base from the freezer and pour in the white cheesecake mix, spreading evenly with a spatula. Place into the freezer and freeze for 20 minutes before scattering over your frozen blueberries. Return to the freezer until set solid.
  6. Whilst you are waiting for your white layer to set blend up the remaining portion of cheesecake mixture that you set aside and blend in your Blue Majik until evenly distributed. Next blend in your courgette until light and fluffy.
  7. Remove your cheesecake from the freezer and pour over your Blue Majik mixture. Spread evenly with an offset spatula for a smooth finish and place back into the freezer until set solid.
  8. Remove from the freezer and slice using a hot, damp chef's knife. Be sure to wipe after each cut to create a clean line. Decorate the slices with edible flowers and chopped pistachios.
*Prep time includes a 1 and half hour setting time
**All cup measurements used are UK cup measurements and so 1 cup = 250ml.



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  • Reply
    Renee Kohley
    11th April 2017 at 12:46 am

    This is amazing! I can’t get over that color!

  • Reply
    12th April 2017 at 12:19 am

    Wow. So you are the 2nd person today that I’ve seen mention Blue Majik and I have to say I am super intrigued now and am going to have to get me some. And then promptly make this gorgeous cheesecake. I have some kids looking over my shoulder who are begging for me to make them (and I miiight share with them. We shall see). 🙂

  • Reply
    12th April 2017 at 3:10 pm

    And now I’ve bought some E3 Live and can’t wait to try this cheesecake and your mermaid bowl out. Yippee!!

  • Reply
    13th April 2017 at 6:55 am

    This is such a beautiful desert. I planted some edible flowers just for the purpose of adding them to my food and taking pictures of it. 😉

  • Reply
    Kari - Get Inspired Everyday!
    13th April 2017 at 5:36 pm

    Oh my word… this is jaw dropping beautiful! I just started playing with natural colors, but I hadn’t heard of Blue Majik yet, I definitely need some of this in my life!

  • Reply
    13th April 2017 at 6:18 pm

    Oh my goodness ! These mini cheese cakes are so so gorgeous and adorable ! Simply amazing !

  • Reply
    13th April 2017 at 10:22 pm

    Ugh good lord all of your beautiful treats are killing me lately! I need to try these soon.

  • Reply
    14th April 2017 at 4:34 am

    Girl, I don’t even know what to say. Your desserts are next level beautiful!

  • Reply
    15th April 2017 at 1:18 am

    I can’t get over how gorgeous these bars are! So so pretty! And I’m sure delicious, too!

  • Reply
    Becky Winkler (A Calculated Whisk)
    15th April 2017 at 5:10 pm

    These updated photos (and these bars, of course) are just beautiful!!

  • Reply
    15th April 2017 at 7:15 pm

    I absolutely love the color of these! So, so pretty!

  • Reply
    Vanessa Woozley
    16th April 2017 at 8:35 pm

    This colour is insane! Nature provides all the colour we need.. Your phots are so beautiful too, I have a DSLR but I need some more practise!

  • Reply
    Stacey Crawford
    16th April 2017 at 10:51 pm

    Such an amazing color! Lovely. Never seen that blue majik powder before.

  • Reply
    17th April 2017 at 2:45 am

    Holy moly, these are freaking GORGEOUS. Need these in my life!

  • Reply
    Emily @ Recipes to Nourish
    17th April 2017 at 2:59 am

    This is so gorgeous! Absolutely stunning! I have never heard of blue majik, fun to learn about it 🙂 I want some!

  • Reply
    Carrie Forrest
    17th April 2017 at 3:14 am

    E3 Live ROCKS! I’m going to have to try this recipe NOW!

  • Reply
    Hannah Healy
    20th April 2017 at 5:06 pm

    These look so delicious and have such an awesome blue color!

  • Reply
    Kelly Bejelly
    21st April 2017 at 6:34 pm

    Wow! These look absolutely beautiful delicious all at the same time. The perfect Spring or Summer treat. You ROCK!

  • Reply
    20 Dishes
    21st April 2017 at 11:25 pm

    These look simply scrumptious and THAT color – simply stunning!

  • Leave a Reply

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