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6
Servings
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Prep Time 20'
PT20M -
Total Time 3 hrs
PT3M -
No refined sugar
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.
SweetsIngredients
Hazelnut crust
- 1 cup raw hazelnuts
- 2 tbsp dried currants
- Pinch of salt
Rose and raspberry ‘cheese’
- 2 cups soaked cashews
- ½ cup frozen raspberries (keep some extra for garnish)
- 2 tbsp honey (for a vegan option, substitute the honey with agave nectar)
- 1 cup melted coconut oil
- 2 tbsp Erbology Organic Rose Water
- ½ tsp vanilla extract
- 1 tsp pistachio for decorating
Rose and raspberry vegan cheesecake recipe
Ingredients
Hazelnut crust
- 1 cup raw hazelnuts
- 2 tbsp dried currants
- Pinch of salt
Rose and raspberry ‘cheese’
- 2 cups soaked cashews
- ½ cup frozen raspberries (keep some extra for garnish)
- 2 tbsp honey (for a vegan option, substitute the honey with agave nectar)
- 1 cup melted coconut oil
- 2 tbsp Erbology Organic Rose Water
- ½ tsp vanilla extract
- 1 tsp pistachio for decorating
Typical nutrition / serving
- Energy (calories) 667 kcal
- Protein: 10.94g
- Fat: 61.85g
- Carbohydrate: 26.19g
Here's how you make it
- To make the hazelnut crust, add all the crust ingredients in a food processor or blender and mix until sticky. Take a 12 cm (4.75 in.) diameter round tray and tap with parchment paper. Place the mixture into the tray and press gently with your fingers.
- To make the rose and raspberry ‘cheese', place all of the ingredients in a high speed blender and blend until silky smooth. With the help of a spatula, pour all the ‘cheese’ on top of the hazelnut crust.
- Sprinkle some raspberries and crushed pistachio and leave it in the freezer for about 3 hours.
- Now it’s time to take it out. Leave the cake for around 15 minutes at room temperature so it will be easier to cut. Enjoy!
Typical nutrition / serving
- Energy (calories) 667 kcal
- Protein: 10.94g
- Fat: 61.85g
- Carbohydrate: 26.19g
Here's how you make it
- To make the hazelnut crust, add all the crust ingredients in a food processor or blender and mix until sticky. Take a 12 cm (4.75 in.) diameter round tray and tap with parchment paper. Place the mixture into the tray and press gently with your fingers.
- To make the rose and raspberry ‘cheese', place all of the ingredients in a high speed blender and blend until silky smooth. With the help of a spatula, pour all the ‘cheese’ on top of the hazelnut crust.
- Sprinkle some raspberries and crushed pistachio and leave it in the freezer for about 3 hours.
- Now it’s time to take it out. Leave the cake for around 15 minutes at room temperature so it will be easier to cut. Enjoy!
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