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White Chocolate Vegan Cheesecake + Black Pepper Rose Strawberries {GF}

vegan, gf, egg‐free, dairy‐free, cane sugar free, soy‐free
A creamy vegan white chocolate cashew cheesecake with a toasted almond crust, served with summer strawberries that have been tossed with black pepper and rose petals to bring out their sweet and floral flavour. Serve thick slices for dessert with whipped coconut cream this Valentines Day to impress your significant other (or yourself!).
Servings 8

Ingredients

cheesecake

  • 1 1/2 cup almonds
  • 1/4 cup dessicated coconut
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tbsp coconut oil
  • 1 cup cashews soaked overnight or in boiling hot water for 1–2 hours then rinsed
  • 1 cup macadamias or another cup of cashews soaked overnight or in boiling hot water for 1–2 hours then rinsed
  • 1/2 cup + 1 Tbsp maple syrup
  • 1/2 cup full fat coconut milk
  • 1/3 cup / 30g cocoa butter melted
  • 1/4 cup coconut oil melted
  • 3 tsp lemon juice
  • seeds of 1 vanilla bean
  • 1/2 tsp sea salt

strawberries

  • 3 cup strawberries aboout 400g, hulled & sliced in half or in quarters if large
  • 1 tbsp maple syrup1
  • 1 tsp fresh lemon juice
  • 6 grinds finely ground black pepper
  • 1 tbsp dried rose petals

serve

  • a few extra dried rose petals
  • coconut whipped cream optional

Instructions

cheesecake

  • Lightly oil and line a 20cm / 8 inch springform pan with baking paper on the bottom and sides.
  • Toast the almonds on a baking tray in an oven preheated to 180 degrees celsius / 350 fahrenheit for about 10 minutes until lightly toasted. Remove from the oven and allow to cool. Then blitz in a food processor until the almonds are blended into a fine meal. Add the coconut, maple, vanilla, sea salt and coconut oil and process until the mixture starts to clump together. Press the crust into the bottom of the prepared tin, making sure it is well pressed together and even.
  • Place all of the filling ingredients in a blender & blend until the mix is completely smooth and creamy. Pour over the crust, wrap the pan in cling wrap and place the pan in the freezer overnight or for about 4–6 hours until set.

strawberries

  • Toss all ingredients together in a bowl and leave to marinate for about 15 – 20 minutes before serving.

serve

  • Remove the cheesecake from the springform pan, and peel off the baking paper. Cut thick slices of the cheesecake (whilst frozen) with a sharp knife that has been dipped in hot water. Place the slices of cheesecake on plates and let them defrost and soften a little, about 15 minutes (longer if it's very cold in your kitchen, it should have a creamy cheesecake texture and not be too hard and frozen!).
  • Spoon over some of the strawberries and a drizzle of the strawberry juices left at the bottom of the bowl. Scatter over a few extra rose petals and a tiny pinch of flaky pink sea salt (optional) and serve with a scoop of whipped coconut cream. Eat asap! Keep leftover cheesecake in an airtight container in the freezer.