Skip Nav
Dubai Restaurant Interiors
Pop Quiz
Can You Match These Interiors To The Dubai Restaurant They Belong To?
Save Money and Reduce Food Wastage with These Food Storage Hacks
Pineapple Hack
Pinapple Hacks
There's A New Viral Sensation In Town And, This One Is About... Pineapples
These Dubai Restaurants Happy Hour Deals Are Here to Make Your Weekend That Much Better
Cooking Apps
Indian, Vegan, Middle Eastern? These Apps Are Here to Help You Chop Like A Pro

Raw Rose and Pistachio Vegan Cheesecake

You'll Never Guess What This Vegan Cheesecake Uses to Get So Creamy

Whoever said that cheesecakes can't be creamy without cream cheese clearly don't know what they're talking about. This recipe for raw Rose and Pistachio cheesecake uses cashews and almond milk to get its luscious, creamy factor. Check out the full vegan recipe from Wild & The Moon.

Raw Rose and Pistachio Cheesecake

Wild & The Moon

Raw Rose and Pistachio Vegan Cheesecake


  1. For the Crust:
  2. 100g Walnuts
  3. 70g Dried almonds
  4. 50g Desiccated coconut
  5. Pinch of salt
  6. 110g Maple syrup
  1. For the Filling:
  2. 600g Cashew nuts
  3. 900g Coconut oil
  4. 400g Almond milk (unsweetened)
  5. 70g Date paste
  6. 35g Rose water
  7. 210g Lemon juice
  8. Pinch Vanilla powder
  9. 90g Pistachio butter


For the Crust:

  1. Place all ingredients in a food processor and pulse until coarse in consistency.
  2. Take out and place in a clean bowl.
  3. Weight up the crust to 50g and place in desired moulds.
  4. Gently press using clean fingers or metal spoon, making sure to press to the edges (so the filling will not leak in the gaps).
  5. Chill for 30 minutes while you prepare the filling.

For the Filling:

  1. Place the cashew nuts in water and allow to soak overnight, strain and wash, and allow to drain for 5 minutes.
  2. Place all ingredients excluding the pistachio butter in a food processor and blend until smooth and glossy.
  3. When ready, pour in a bowl.
  4. Take out the set crust base and pour in 50g of the cashew mixture in each mould.
  5. Place in the freezer to set.
  6. Mean while, with the rest of the cashew mixture place the pistachio butter and whisk until fully combined.
  7. When the cheesecake is set, pour over 30g of the mixture, and place in the freezer to set again.
  8. To serve, a take out of the freezer 1 hour before eating, garnish with chopped pistachios.

Image Source: Wild & The Moon
Best Free Cooking Apps iOS
Fast and Easy Vegetarian Dinners
Best Plant-Based Protein Sources
High-Protein Vegan Dinners
What Happens When You Stop Eating Dairy?
Natalie Portman Interview About Being Vegan
Spicy Sesame Carrot Salad
Crustless Shakshuka Pizza
Kofta Bel Seney Recipe
Maldivian Chicken Curry Recipe
Laban Drink
Elderflower and Apple Cheesecake
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds