DOLORES CHEESECAKE 🍰 Hem, hem...
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!
- 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)
- Line your baking tin with baking paper on the bottom and set aside.
- 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.
- Blend the apricots into small pieces. Together with the honey they act like a glue for the crust.
- Mix the crust with a spatula or hands. It needs to look like wet sand.
- Press the crust into the lined baking tin. I prefer to make it nice and even with the back of a spoon.
- 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.
- Whip the coconut cream in a large mixing bowl with a hand mixer. Mix until fluffy and beautiful. Add a tsp of vanilla extract.
- Take your other can of coconut milk and scoop out the crean from the top. Mix again for a minute.
- Then add the cream cheese. It is easier to mix when the cream cheese is at room temp.
- Add the zest of a lime with a fine grater and the rose water. And crumble the freeze dried raspberries through the filling too.
- Also the beetroot juice and mix until combined.
- Mash up 6 raspberries and swirl it through the filling.
- Put the cheesecake filling on the crust and make it even with a spatula.
- Put the cheesecake in the fridge for 24 hours.
- 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.