Rose and raspberry vegan cheesecake recipe

There’s nothing quite like a rich cheesecake. There is nothing plant-based about a traditional cheesecake, even the name! Typically the dessert contains a thick layer of cheese, eggs, sugars and fruits. The crust is usually from crushed cookies or pastries.

I find that the appeal of a cheesecake more so comes from the distinct contrast in texture as you take each bite. I love the fluffy “cheese” layer and the chewy and crunchy crust to finish it off.

To achieve this optimal balance, I took powerful plants and nuts. Just a simple three ingredients and this crust is to die for. Hazelnuts for the crunch, currants for a binding agent and salt to bring it together. Once frozen, this layer is spot on. Chewy, crunchy, sweet and salty!

For the filling, I used cashews for base. Cashews are neutral in flavour and blend well with all the other ingredients. The soaked cashews are easier to digest and help to achieve the “cheesy” consistency. The raspberries are slightly bitter but cut by the cashews, vanilla and rose water. They also bring out a beautiful magenta colour! I added a little honey for sweetness, but if you are entirely vegan you can substitute maple syrup, agave or omit this entirely. The coconut oil makes the mixture creamy and the rose water lightens it up.

After a few hours in the freezer, it is ready for garnish. This cheesecake will blow you away. I had to practice portion control big time here!