This Grapefruit Rose No-Bake Vegan Cheesecake is a light and silky vegan cheesecake, positively delicious with subtle citrus flavours and flowery rose notes. It makes a perfect weekend indulgence alongside a cup of tea or a pretty cake for a festive birthday party.

A no-bake dessert is not only a favourite in hot weather but also all your round. I love baking, but if I get the option of a no-bake dessert versus a baked one, I always choose the no-bake. :)

Firstly, I find the no-bake desserts more flavourful, mostly the so-called vegan “cheesecakes.” Yes, a classic cheesecake is made differently than a vegan one, but I don’t want a traditional cheesecake.

By making a no-bake dessert, you work with raw ingredients, and most of the time, there is no cooking involved. The less you cook any components, the better chance to get actual nourishment out of your final product.

Grapefruits are such a fantastic citrus treat, in my opinion. I find them so pleasant, and the slightly bitter taste makes them, even more, enjoyable in my opinion. One bite is sweet; then the next one gets a little sour, but you continue to crave the juicy texture that is just irresistible and so satisfying. And, did you know that you can bake grapefruits? Oh yes, you can. Check out my Baked Grapefruit with Dragon Fruit and Coconut Yogurt recipe to see how delicious it can be.

Star Ingredients:

- Grapefruit. Winter fruit – can be found year-round, with a juicy texture, sour, sweet and bitter, pink or ruby red coloured, low in calories, powerful in antioxidants and promoting heart health.

- Dry rosebuds. Best to use food-grade rosebuds. Floral, sweet taste, caffeine-free, potentially reducing fatigue.

- Medjool Dates. Soft and chewy texture, very sweet with a caramel-like taste, high in carbs, and best natural alternative to sugar.

The downside of a raw vegan cheesecake is that nuts are used as one of the main ingredients, especially in crusts. However, if that’s the case, feel free to leave the walnuts out and add an extra half cup of rolled oats. The oats will supply an excellent texture to the cake base.

You can leave out the cashews for a nut-free filling and add an extra cup of coconut milk powder. Mix the coconut cream first, with the grapefruit juice and rose infusion, along with the other ingredients. You must whisk all ingredients well to avoid the formation of lumps. Follow through with the rest of the steps, and your cake will get the right consistency during the overnight rest.

Flavour-Boosting Recipe Tips:

- Grapefruits are best to use as vinegar replacement in salad dressings and a better alternative due to added health benefits.

- Dry rosebuds make the best ice teas during the hot seasons. Keep an infusion of rosebuds tea in the fridge mixed with maple syrup or honey, and add to cold sparkling water.

- Dates are one of the best alternatives to refined sugars due to their natural source of fructose. Soak dates in filtered water, and then blend till smooth. Add to smoothies, teas, or other hot drinks, instant chia puddings, or in baking.

Alternative Ingredients:

- Grapefruits. Oranges make the best alternative, especially blood oranges, due to their vibrant colour.

-  Rose Petals. Organic rose buds (food-grade) are the best alternative to fresh rose petals. Send best to use are fresh rosehips or dry. The third recommended choice is a high-quality rose tea that you can infuse and obtain a robust rose-like flavour.

- Dates. The best alternative to Medjool dates is the Deglet Noor dates which are just as sweet but with firm flesh. If using Deglet Noor dates, make sure you soak them in water overnight or for at least two hours.

- Walnuts. Almonds are the best alternative to achieve a similar texture to the crust.

Serving Suggestions:

- Add thin slices of fresh grapefruit, dry rosebuds or rose petals, and a drizzle of maple syrup.

- Serve alongside a cup of coffee, tea, or ice tea.

If you're a fan of citrus and floral desserts, this will be your new favourite cake. It's naturally sweet but not too sweet, plenty creamy and Soulfully Tasty. No-bake desserts are, by far, my favourite. This recipe's success lies in the resting time and allowing the flavours to combine at cold temperatures. The big plus is that it will keep in the fridge for longer than a classic baked dessert. But trust me, it won't last because it's too tasty and hard to keep your distance. :)

Cheers!

T

Vegan

Refined Sugar-Free

Gluten-Free

Prep Time: 30 min

Cook Time: 10 min.

Chill time: 8 hours minimum (overnight 12 hours + recommended)

Total Time: 40 min plus chill time (overnight)

Serves: 8-10

Grapefruit Rose No-Bake Vegan Cheesecake

Ingredients:

Crust:

10 Medjool dates (or Deglet Noor dates)

1 ½ cups (120 g) -  organic rolled oats

½ cup (50 g)– walnuts

½ cup (120 ml) – coconut oil (melted)

¼ tsp (0.65 g) – ground cardamom

¼   tsp (1 g) – Himalayan salt

Filling:

1 fresh grapefruit

2 cups (300 g) – cashew nuts (soaked)* See Tip#1

1 ½ cups (444 g) – coconut cream (full fat)

1 cup (250 g) – coconut milk powder

½ cup (170 g) – maple syrup

4 tbsp (32 g) – organic arrowroot flour (or organic corn starch)

2 tbsp (6 g) – dry food-grade rosebuds (or petals)

½ tsp (1.58 g) – beetroot powder (optional)

¼   tsp (1 g) – Himalayan salt

Optional: Grapefruit slices for decorating the cake

Tip#1: Soak the cashew nuts overnight with double the amount of filtered or purified water – 2: 4 ratio. Refrigerate if soaking overnight.

Soak for a minimum of 4 hours on top of the counter.

For FAST prep, boil filtered water and pour over the cashew nuts – leave for 1 hour at room temperature.

Drain the soaking water and rinse well before adding the nuts to the composition.

Directions:

Step 1

 Add the raw walnuts, rolled oats to a food processor, and blend until the walnuts and oats turn into a powder-like consistency – 1 min max. Secondary, add in the Medjool dates, coconut oil, salt and ground cardamom. Blend until well incorporated.

Step 2

Add parchment paper just at the bottom of an 8-inches Springform Pan with Quick-Release (non-stick coating).

Add the raw mixed ingredients to the springform and press it in with the back of a spoon or a flat measuring cup.

Refrigerate while working on filling.

Step 3

Prepare the rose tea infusion by infusing the dry rosebuds (or petals) in ½ cup hot water. Cover and leave to steep for 5-7 min. Drain and set it aside.

Step 4

Squeeze grapefruit juice from the one grapefruit and set it aside.

In a high-speed blender, add:

-        soaked cashews

-        coconut cream

-        maple syrup

-        grapefruit juice

-        rose tea infusion

-        salt

-        beetroot powder (optional)

Blend until the cream is smooth.  

Step 5

Add the creamy filling to a small pan – cook on top of the stove at low temperature 95° F (35°C):

Leave to simmer to a slight boil for approx 5 min.

Step 6

Mix the arrowroot flour with four tablespoons cold water.

After approximately 5 minutes of simmering the grapefruit rose cream, whisk in the coconut milk powder, then ADD in the arrowroot flour mix, and continue to whisk until the mixture gets a thick consistency. Continue to whisk for an extra minute to keep a smooth and silky texture. Cover and set aside to cool down for 5-10 minutes.

Step 7

Remove the cooled bottom layer from the fridge and add the cooled grapefruit rose cream. Cover with a plastic film and refrigerate or freeze overnight (minimum 12 hours).

The prolonged refrigeration improves the flavour of the dessert.

Once you're ready to serve the cake, slice up fresh grapefruit slices, place them on top of the cake as desired, and decorate with dry rosebuds (optional).

Add a luxurious touch to this cake by making my Rose Petals and Cardamom Syrup, and drizzle on top.

Enjoy cold along with a cup of tea!

Keep the leftover cake refrigerated for up to a week or freeze and consume within six months or more.