Learn to make these vegan cheesecake squares from the celeb-adored vegan chef behind Yvonne’s Vegan Kitchen and then serve ’em up all summer. They’re the ultimate ending to a healthy dinner party and a joy to keep in the fridge for tackling sweet tooth cravings.
The little squares are beautiful and highly photogenic, but the real reason we’re crushing on them is their lack of eggs, dairy, gluten or refined sugar. Instead, they’re loaded with healthy fats, floral water and even some fresh leafy greens.
Pistachio Rose Cheesecake
For the crust:
1 cup pistachios, de-shelled
1 cup medjool dates, pitted
a pinch of sea salt (if not using salted pistachios)
For the filling:
1 cup cashews, soaked in filtered water in the refrigerator overnight
½ cup pistachios, de-shelled
⅓ cup maple syrup, plus more to taste
1/4 cup fresh spinach
2 tsp rose water, plus more to taste
1 tsp vanilla extract
⅓ cup filtered water
⅓ cup coconut oil, melted
3/4 cup fresh raspberries
1 cup pistachios, roughly chopped
pink rose petals, dried or fresh
If you don’t have a 6-inch square or round springform pan, line a 6-inch round cake pan with two pieces of plastic wrap.
Place all of the crust ingredients into a food processor and pulse to chop until you reach your desired texture. I prefer a finer texture over a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If not, try to mix it with your hands until the mixture comes together. Pour out the crust mixture into the pan and press firmly, making sure the edges are well packed and the base is relatively even throughout.
If the coconut oil is solid, place the oil in a small saucepan on low heat until in liquid state. Make sure to measure coconut oil in liquid state.
In your most powerful blender, place all of the filling ingredients and blend on high until very smooth. This may take a couple minutes. Taste the filling and sweeten as desired. Add either a little more maple syrup or rose water to taste.
Equally disperse the raspberries onto the crust. Pour the mixture onto raspberries and crust, and smooth evenly with an offset spatula or silicone spatula. Place in freezer until solid for at least 3-4 hours, or overnight.
To serve, take out of freezer 30 minutes prior to eating and remove any plastic. If using a round pan, slice into 8 pieces, if using a square pan, either 6 or 9 pieces. The cheesecake is easiest sliced and handled when still very cold, almost frozen. Plate each slice, allow to defrost before serving. However, it is best served chilled. Add a rose petal to the top and some roughly chopped pistachios.
If you happen to have leftovers, store in the freezer to enjoy later. Will keep in refrigerator for about a week and a half or in the freezer for about 2 months, covered.
Yum. Can’t wait to make this.
definitely making this for my upcoming birthday!
Where do you get the rose water from?
You can easily get it at a Pakistani/Indian grocery store.
Does it make that big of a difference in taste? What if you used vanilla instead? Hopefully not a dumb question – I am aware they are not interchangeable, just may give a different flavor.
Could you substitute the cashews for almonds? Or hazelnuts? These look delicious! Thank you!