Raspberry Rose Vegan Cheesecake
This cheesecake fooled my dairy-loving friends completely. The cashew base gets incredibly creamy after soaking, while rose water adds floral notes without tasting like soap.
Frozen raspberries work better than fresh here – they break down easier and create that gorgeous pink swirl.
Cashews Need Proper Soaking Time
Raw cashews must soak for at least 4 hours, but overnight is better. Hot water speeds this up to 1 hour if you’re rushed. Properly soaked cashews blend completely smooth without any grittiness. Skip this step and you’ll get chunky cheesecake that tastes like nuts instead of cream.
Recommended for You
Rose Water Measures Matter
Start with just 1/2 teaspoon rose water and taste the filling before adding more. This stuff is potent – too much turns your dessert into perfume. Add it gradually until you get a subtle floral hint that complements the raspberries. Different brands vary wildly in strength.
Temperature Controls Your Texture
Blend the filling while cashews are still room temperature, not cold from the fridge. Cold cashews create a thicker mixture that won’t pour smoothly into your crust. The coconut cream should be the thick part from a chilled can, not the watery liquid underneath.
Getting the Perfect Raspberry Swirl
- Don’t fully drain the raspberries – you want some juice for color but not so much that it makes the filling watery.
- Make figure-8 patterns with your knife for the prettiest swirls, working from center to edges in one continuous motion.
Frequently Asked Questions
Which brands of rose water work best for baking?
Nielsen-Massey and Cortas are reliable brands with consistent strength. Avoid rose water from the beauty section – it’s not food-grade and tastes awful.
Will this set properly without gelatin or agar?
Yes, the cashews and coconut cream create enough structure on their own. The key is using thick coconut cream and chilling long enough.
How long does this keep in the refrigerator?
Store covered for up to 5 days. The texture actually improves after the first day as flavors meld together.
Most Loved Products
Raspberry Rose Vegan Cheesecake
Equipment Needed
- 9-inch springform pan
- High-speed blender
- Food processor
- Fine-mesh strainer
Instructions
- Soak cashews: Soak cashews in hot water for at least 1 hour or cold water overnight. Drain and rinse thoroughly before using.
- Make crust: Mix graham cracker crumbs, melted coconut oil, maple syrup, and salt in a bowl. Press firmly into bottom of springform pan. Refrigerate while making filling.
- Blend filling: Scoop thick coconut cream from chilled can, discarding watery liquid. Blend cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, rose water, vanilla, and salt until completely smooth, about 2 minutes.
- Prepare raspberries: Strain thawed raspberries, pressing gently to remove some juice but keeping chunky texture. Reserve 2 tablespoons strained juice.
- Assemble cheesecake: Pour filling over crust. Drop spoonfuls of raspberries on top, then drizzle with reserved juice. Use a knife to create swirl patterns.
- Chill and serve: Refrigerate for at least 4 hours or overnight until completely set. Run a knife around edges before removing springform pan sides.
Nutrition Facts
Per Serving (1 serving)
