Inside Scoop: This Raspberry Vegan Cheesecake is made with whole ingredients and has no refined sugar. With a hazelnut crust to die for and a creamy satisfying filling.
This post was submitted by Erbology, a 100% plant-based company that turns powerful plants into delicious foods and drinks.
There is nothing quite like a rich cheesecake. There is nothing plant-based about a traditional cheesecake, even the name! So, how to turn this delicious classic dessert into a wholesome vegan goodness?
Typically, traditional cheesecake recipes contains a thick layer of full fat cheese, butter, double cream, and processed sugars. The crust is usually made from crushed cookies or pastries. This distinct contrast in texture is key to a great cheesecake recipe. Simply, irresistible as you take each bite.
In our recipe, we will use organic and raw plant-based ingredients, as well as unrefined sugars and a secret ingredient that will make you fall in love with this wholesome vegan dessert.
How to create a vegan raspberry cheesecake filling?
Let’s start with the filling. We love raw cashews. Cashew nuts are a perfect ingredient for plant-based cheese recipes. First, we activate them. In other words, we place them in a bowl, cover with cold water and soak for about 4 hours at room temperature. We do this for two reasons. Activated nuts have less phytic acid, which is an enzyme inhibitor. As a result, activated cashews are better for your digestive system. Soaked cashews are also softer which is ideal to create a creamy consistency for our vegan raspberry cheesecake recipe.
Frozen raspberries are another wonderful ingredient in our recipe. They pack a bunch of antioxidants and beautiful summer notes. Add a few drops of vanilla extract, virgin coconut oil and honey or maple syrup* for sweetness. We go for raw Greek honey from the island of Crete. At this stage, your filling is almost perfect.
*Note: If you are entirely vegan you can substitute honey with maple syrup or raw agave nectar. The latter is extracted from the agave plant in Mexico. Raw agave syrup is low in glycemic index and sweeter than sugar. However, just like any sweetener, it should be consumed in moderation.
Rose water, the secret ingredient
Finally, here comes our secret ingredient – Erbology Organic Pure Rose Water. It is steam distilled from mature Damask rose petals that are grown based on rigorous organic standards. Rose petals are handpicked from the most fertile roses, valued for their precious rose oil and antioxidants. Unlike many brands on the market, this rose water is not a blend of filtered water and rose oil. Through steam distillation of rose petals, the rose water naturally contains rose oil. It is a unique ingredient widely used in the Middle Eastern cuisines for its beautiful aroma and health benefits.
Moreover, rose water is a wonderful beauty product and natural skin tonic. It can calm and hydrate sensitive skin. Another way, we like to use rose water, is to add a few drops to cocktails or smoothies. It makes the scent of your drinks irresistible.
We highly recommend you to read more about the top seven rose water benefits.
A crust to die for
Just a simple three ingredients and this crust is perfect. Choose raw hazelnuts for the crunch, currants as a binding agent and a pinch of salt for the taste. Once frozen, this layer is spot on. Chewy, crunchy, sweet and salty!
After a few hours in the freezer, this delicious vegan raspberry cheesecake is ready for garnish. This cheesecake will blow you away. We had to practice portion control big time here!
No Bake Rose & Raspberry Vegan Cheesecake Recipe (Gluten-Free)
- 1 cup raw hazelnuts
- 2 tbsp dried currants
- 1 Pinch salt
Rose and raspberry filling
- 2 cups cashews soaked
- 1/2 cup frozen raspberries keep some extra for garnish
- 2 tbsp honey for a vegan option, substitute the honey with agave nectar or maple syrup
- 1 cup virgin coconut oil melted
- 2 tbsp Erbology Organic Rose Water
- 1/2 tsp vanilla extract
- 1 tsp pistachio for garnish
- To make the hazelnut crust, add all the crust ingredients in a food processor or blender and mix until sticky. Take a 4.75 in / 12 cm 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 filling, place all the ingredients in a high speed blender and blend until the texture is silky smooth. With the help of a spatula, pour the cream 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!
Founded by two siblings who were inspired by the plants they grew up with, Erbology turns powerful plants into delicious foods and drinks. Erbology was founded as a response to the excessive use of synthetic supplements and intensive agricultural practices. Erbology is 100% organic and plant-based. Produced in small batches, Erbology comes to you directly from the hands of small farmers in sustainable packaging. Enjoy raw activated crackers, tigernut granola, pure plant shots, cold-pressed oils, raw powders and much more on www.erbology.co.