Lilac Cheesecake 1

Dairy Free Lilac Cheesecake

Made with rehydrated cashews (never-would-I-ever have thought to do that) this cheesecake actually has no cheese in it. Sweetened with maple syrup, and a single date in the crust, this unexpected treat uses an unexpected floral blossom for flavor- the lilac. Only available for a brief window every spring, you’d better make the most of the season while they’re in bloom. Or try modifying the recipe to highlight a different flower of your choosing.

Watch the Video!

https://youtu.be/a6Pvxc_k0mg

Recipe:

AuthorMackieDifficultyIntermediate

Crust
 1 ½ cups Cashews
 3 Medjool Dates
 1 ½ tbsp Maple Syrup
 1 ½ tsp Coconut Oil
Cheesecake
 2 ¼ cups Raw Cashews
 1 cup Lilac Water
 ¾ cup Maple Syrup
 6 tbsp Coconut Oil
 1 tbsp Vanilla
 ¾ tsp Salt
 3 cups Loosely Packed Fresh Lilac Flowers
 1 ½ tbsp Maqui Berry Powder (or violet food coloring)

1

Soak the dates in warm water until soft, then remove the pit. Combine all of the ingredients in the food processor and blend into a sticky paste. Press into the bottom of a 6 inch pan and slightly up the sides. Place the pan in the freezer.

2

Soak the cashews in water for 4 hours or overnight. Once the cashews have rehydrated, strain the water. Place the lilac flowers in water overnight to soak as well.

3

Combine the cashews, lilac water, maple syrup, coconut oil, vanilla, and salt together in a blender. Once the mixture is smooth and has a cheesecake batter consistency, add the fresh flowers and blend well.

4

Remove two thirds of the batter from the blender. Add the maqui powder (or food coloring) to the remaining third of the batter and blend until the color is homogenous.

5

Alternate adding white batter and purple batter to the pan, then swirl a knife through cheesecake to create a swirl design. Freeze the cheesecake for 4 hours or overnight, or until fully set. Remove from the freezer 15 minutes prior to serving for a softer texture, or simply serve frozen. Garnish with additional fresh lilac flowers if desired.

Ingredients

Crust
 1 ½ cups Cashews
 3 Medjool Dates
 1 ½ tbsp Maple Syrup
 1 ½ tsp Coconut Oil
Cheesecake
 2 ¼ cups Raw Cashews
 1 cup Lilac Water
 ¾ cup Maple Syrup
 6 tbsp Coconut Oil
 1 tbsp Vanilla
 ¾ tsp Salt
 3 cups Loosely Packed Fresh Lilac Flowers
 1 ½ tbsp Maqui Berry Powder (or violet food coloring)

Directions

1

Soak the dates in warm water until soft, then remove the pit. Combine all of the ingredients in the food processor and blend into a sticky paste. Press into the bottom of a 6 inch pan and slightly up the sides. Place the pan in the freezer.

2

Soak the cashews in water for 4 hours or overnight. Once the cashews have rehydrated, strain the water. Place the lilac flowers in water overnight to soak as well.

3

Combine the cashews, lilac water, maple syrup, coconut oil, vanilla, and salt together in a blender. Once the mixture is smooth and has a cheesecake batter consistency, add the fresh flowers and blend well.

4

Remove two thirds of the batter from the blender. Add the maqui powder (or food coloring) to the remaining third of the batter and blend until the color is homogenous.

5

Alternate adding white batter and purple batter to the pan, then swirl a knife through cheesecake to create a swirl design. Freeze the cheesecake for 4 hours or overnight, or until fully set. Remove from the freezer 15 minutes prior to serving for a softer texture, or simply serve frozen. Garnish with additional fresh lilac flowers if desired.

Dairy Free Lilac Cheesecake

Want to Learn the fundamentals of baking?

Start your baking journey off right with my FREE 5-Day Online Baking Bootcamp!  Create a free account and start learning today!

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published. Required fields are marked *