Published on 31 January 2020 at 20:19

Little caption


Goodday my fellow Witches and Wizards! The aestetics of Dolores Jane Umbridge called upon me again. And I as a mercyful Lord, obliged (haha kidding🤣) I never had a taste for the pink colour but DAMN her aestetics are insane. So I created this vegan Dolores Cheesecake with raspberries and rose. A biscuity base with dried apricots, shredded coconut and NO BEE honey. The filling is with whipped coconut cream, vegan cream cheese, rose water, raspberry jam, lime zest and vanilla.

A real delight on this fine saturday. I was a bit lazy this week and Umbridge inspired me to get up my feet and prepare this cheesecake so it was ready to serve this morning. I will have order! And there we go. I must not tell lies so this cheesecake is so delicious, easy to make and slightly addictive. A cup of hibiscus tea on the side and you have an amazing magical treat!

This recipe:

  • 100% vegan
  • Magical treat
  • Easy to make
  • Major Umbridge vibes
  • No bake method 

Yield: one 20 cm cheesecake

Tip! Keep the cheesecake for 24 hours in the fridge. That way you have the best concistency and taste.



🍰 170 grams of vegan cookies of choice (I used coconut and lemon ones from the organic store)

🍰 1/4 cup shredded coconut 

🍰 1/4 cup + 1 tbsp no bee honey

🍰 1/4 cup dried apricots 


🍰 200 grams vegan cream cheese 

🍰 1 can coconut whipped cream

🍰 1 cup coconut milk from a can (only the cream will be used in this recipe)

🍰 1 tsp vanilla extract 

🍰 1/4 cup no bee honey

🍰 1/2 cup freezedried raspberries 

🍰 1 tbsp beetroot juice (natural food dye)

🍰 2 tbsp raspberry compote 

🍰 zest of one lime

🍰 few drops of rose water

🍰 6 raspberries

Garnish: freeze dried raspberries & dried rose petals

Equipment: foodprocessor or blender, handmixer, baking paper and a 20 cm baking tin (loose bottom)

Magical method:

  1. Line your baking tin with baking paper on the bottom and set aside.
  2. Put the cookies for the crust in a blender of foodprocessor. Blend until a fine Krum (get it?🤣). Put the Krums in a large mixing bowl and add the shredded coconut. 
  3. Blend the apricots into small pieces. Together with the honey they act like a glue for the crust. 
  4. Mix the crust with a spatula or hands. It needs to look like wet sand. 
  5. Press the crust into the lined baking tin. I prefer to make it nice and even with the back of a spoon. 
  6. Make sure that the coconut whipped cream can and the regular coconut cream had to be in the fridge overnight. It needs time to set completely. 
  7. Whip the coconut cream in a large mixing bowl with a hand mixer. Mix until fluffy and beautiful. Add a tsp of vanilla extract. 
  8. Take your other can of coconut milk and scoop out the crean from the top. Mix again for a minute.
  9. Then add the cream cheese. It is easier to mix when the cream cheese is at room temp.
  10. Add the zest of a lime with a fine grater and the rose water. And crumble the freeze dried raspberries through the filling too.
  11. Also the beetroot juice and mix until combined. 
  12. Mash up 6 raspberries and swirl it through the filling. 
  13. Put the cheesecake filling on the crust and make it even with a spatula. 
  14. Put the cheesecake in the fridge for 24 hours. 
  15. Garnish with the freeze dried raspberries and rose petals.

Which Brands did you choose for the cheesecake filling?

  • NATURES CHARM (whipped coconut cream)
  • VIOLIFE (vegan cream cheese)

No bee honey?

As a vegan I do not consume or use anything that came from an animal, Bio Today has a no bee honey, thick and beautiful alternative for honey. Agave syrup or maple would be too thin for this recipe. 

Enjoy the magic🌙

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