We know by now that I love a good vegan cheesecake recipe. And this vegan rose white chocolate cheesecake has to be the most dreamy, romantic and decadent one yet!
Seriously guys, it’s got so much going for it. It’s all of the following:
- Super easy to make
- Mostly wholefood ingredients
- Gluten-free (there are oats in the base, see my post on oats and their gluten-free status here)
- Creamy and sweet
- No-bake and mostly raw vegan
- The perfect hint of rose flavour
How to Make Vegan White Chocolate Cheesecake
In preparation for this recipe, line the base of a springform tin (19cm or 7.5inch diameter) with baking paper. The best way to do this is to place the baking paper on the base then clip the edges around it while holding the baking paper in place. See picture below. You can then tear off the excess paper 🙂
As for the cheesecake, there are just two very simple parts to prepare this recipe:
- Combine all the base ingredients in a food processor and process to a fine crumb, then press it into the base of the prepared springform tin.
- Combine all the cheesecake ingredients into a blender and blend until super smooth, then pour onto the base and freeze on a level surface.
Then it’s just a case of allowing it to defrost in the fridge, removing the edges of the springform tin and decorating! Then it’s time to indulge. ??
For the base, it’s just a simple combo of almonds, oats, pitted dates, a little coconut oil and a pinch of salt.
Regular pitted dates work fine here, no need to use medjool dates – although you can. If you do, you likely won’t need to add the coconut oil since medjool dates have more sticky flesh to help bind the base together.
You can also substitute almonds for another type of nut such as walnuts or macadamias.
For the creamy vegan cheesecake filling, we use trusty old cashews, pre-soaked of course to reduce pressure on the blender. We blend these with melted coconut oil (for silky creaminess), maple syrup, vegan white chocolate, vanilla, lemon juice and just a touch of rosewater.
I used this gorgeous wholefood white chocolate by Loving Earth:
Dried rose petals look stunning on this cake, along with a little extra white chocolate. You can use a vegetable peeler to shave off little shavings on top too. It’s so stunning! ?
Why You Should Eat Roses 😉
OK, so that’s the cheesecake recipe out of the way. Now I’m going to talk about roses and their vibration.
E.v.e.r.y.t.h.i.n.g. is energy. Everything. And thanks to our good friend (debatable, I know) technology, we can actually measure the rate at which the atoms in an object/plant/person oscillate. This is measured in hertz.
Things that raise our vibration as humans include being in love, laughing, being creative and being out in nature.
Things like drinking too much alcohol, eating junk food, watching a scary movie or having a fight with a loved one will lower our vibration.
So when you hear someone harping on about raising their vibration or staying away from low-vibe places or activities, it’s not just hippy-woo-woo!
This is real and measurable! It gets me excited because I’ve always loved science and I’ve always known that science is not separate from spirituality. We live in an exciting time where the bridge between the two is coming to light, and this is just one example that proves they are not separate.
So, back to the roses…
Of all the plants and living things in the whole wide world, can you guess which have the highest vibration?
So quite literally, if you stop to smell the actual roses, you can raise your vibration!
Also, if you eat cakes made with them 😉
All the more reason to enjoy this stunningly delicious plant-based rose and white chocolate cheesecake.
Luscious, creamy, romantic and wholesome!
- 3/4 cup almonds
- 3/4 cup oats
- 3/4 cup pitted dates
- 3 tbsp coconut oil
- 1/4 tsp good salt
- 3 cups cashews (soaked for at 3-6 hours prior)
- 3/4 cup maple syrup
- 1/2 cup coconut oil (melted)
- 80 grams vegan white chocolate (I used Loving Earth brand)
- 2 tbsp fresh lemon juice
- 1 tbsp vanilla extract
- 2 tsp rosewater
- dried rose petals and extra white choc to garnish
Line the base of a 19cm (7.5inch) springform cake tin with baking paper (see above for handy tip for doing this plus pictures).
Add all the base ingredients to a food processor and process to a fine crumb.
Tip into prepared cake tin and press firmly into the base. Once compacted you can use the back of a spoon to smooth it and make it as even as possible. Place in the fridge.
Place a bowl over a small pot of water and bring to the boil. Add the white chocolate to the bowl and stir until just melted.
Meanwhile, add all the remaining cheesecake ingredients to a good blender (preferrably high speed, or a Thermomix) and blend until ultra-smooth and creamy. Depending on the strength of your blender you may need to do this in stages to give your machine a little breather in between sessions.
Add the melted white chocolate to the blender and pulse for a few more seconds to thoroughly incorporate.
Pour onto the prepared base then place the cheesecake on a level surface in the freezer and freeze for at least 4 hours.
Remove from freezer and defrost in the fridge for at least 2 hours before serving. After this you can remove the sides of the springform tin, by gently running a straight-edged knife around the perimeter of the cake to help it release from the tin without sticking. Use the same knife to smooth out the sides if needed. *See note for tip on how to serve it without waiting for it to defrost in the fridge.
Garnish with edible dried rose petals and vegan white chocolate shavings.
Will keep in the fridge for up to 5 days, but will likely get consumed long before that time is up 😉
*If short on time, you can defrost the cake at room temperature and cut the pieces after 20 mins or so, then allow the individual pieces to defrost a further 5-10 minutes at room temperature before serving.