A little bit decadent and a whole lot of pretty, this raw dessert looks like the perfect centerpiece to show the people you love how sweet clean eating can be!  I can’t wait to try this!

White Chocolate Strawberry-Rose Cheesecake Recipe {Gluten Free, Paleo, Raw, Vegan}

Ingredients

For the crust:

  • 2 cups raw almonds
  • 1/2 cup medjool dates, pitted, about 8-10
  • 1/4 cup cacao powder
  • 2 tablespoons cacao nibs

For the cheesecake filling:

  • 3 cups raw cashews
  • 1 bag frozen strawberries, completely thawed (I used Trader Joe’s strawberries)
  • 1/2 cup filtered water
  • 3/4 cup maple syrup, preferably grade B
  • 1 cup melted cacao butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon rose water
  • Pinch sea salt

For the topping:

  • 2/3 cup bittersweet chocolate chips
  • Sprinkle of organic dried rose petals

Instructions

For the crust

  1. Blend all the crust ingredients in a food processor. Press into a 9 inch springform pan. You can also use a regular pan with high sides. To unmold, you’ll have to dip the pan in hot water for a few second.

For the filling:

  1. In a high speed blender, blend the strawberries, water, maple syrup, vanilla, and rose water. Once smooth, add the cashews. Add the cacao butter last.
  2. Pour on top of the crust. Place the cheesecake in the freezer overnight.

For the topping:

  1. Take the cheesecake out of the freezer, unmold it, place it on a serving plate, and let it thaw in the fridge for about 3 hours.
  2. Melt the chocolate chips until smooth. Pour the chocolate into a ziploc bag, snip the tip of a corner, and pipe melted chocolate all over the cheesecake. Finish with a sprinkle of rose petals.

To serve:

  1. Run a sharp knife under very hot water. Rinse it with every cut you make for pretty slices.

Joanna Steven is an author, attachment parenting mom to 2 boys, and a lover of food. Her mission is to inspire mothers and make their life easier so they feel nurtured, nourished, and better able to raise children in a peaceful way.


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