Vegan Turkish delight cheesecake

Vegan Turkish delight cheesecake

4.4 15 ratings

Prep. 25 min

Total 5 h 30 min

16 portions

Ingredients

Soaking

raw cashews (see Tips)
200 g
filtered water for soaking
salt
1 tsp

Base

coconut oil for greasing
pecans
60 g
filtered water
1 tsp
rose water
1 tsp
pure maple syrup
1 tbsp
pitted dates
4
raw cacao powder
1 tbsp
vanilla paste (see Tips)
1 tsp
shredded coconut
40 g

Filling

lemon juice
80 g
coconut cream
150 g
pure maple syrup
100 g
beetroot powder (see Tips)
1 tsp
agar agar powder
1 tsp
rose water to taste
2 - 4 tsp

Raspberry rose jelly

lemon juice
60 g
agar agar powder
1 ½ tsp
rose water to taste
3 - 4 tsp
pure maple syrup
20 g
fresh raspberries (see Tips), plus extra for decorating
200 g

Difficulty

medium

Nutrition per 1 portion

Protein 3.2 g

Calories 768 kJ / 182.9 kcal

Fat 13.2 g

Fibre 3 g

Carbohydrates 11.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Poppy seed and apple cake

Poppy seed and apple cake

2 h 10 min

Chocolate and prune Easter eggs

Chocolate and prune Easter eggs

1 h 5 min

Lupini cheese

Lupini cheese

3 h 20 min

Raw apple pie

Raw apple pie

3 h 25 min

Vegan gravy

Vegan gravy

40 min

Vegan mozzarella

Vegan mozzarella

3 h 40 min

Coconut coffee crunch

Coconut coffee crunch

24 h 20 min

Vegan butter

Vegan butter

8 h 5 min

No-bake coffee cake

No-bake coffee cake

7 h 30 min

Raw chocolate snaps

Raw chocolate snaps

1 h 5 min

Raw carrot cake

Raw carrot cake

5 h 30 min

Vegan chocolate, raspberry and pistachio layer cake

Vegan chocolate, raspberry and pistachio layer cake

4 h 5 min