This Grapefruit Rose No-Bake Vegan Cheesecake is a light and silky vegan cheesecake, positively delicious with subtle citrus flavors and flowery rose notes. It makes a perfect weekend indulgence alongside a cup of tea or a pretty cake for a festive birthday party.

Grapefruit Rose No-Bake Vegan Cheesecake [Vegan]





For the Cheesecake Base:

  • 10 Medjool dates (or Deglet Noor dates)
  • 1 1/2 cups (120 g) -  organic rolled oats
  • 1/2 cup (50 g)– walnuts
  • 1/2 cup (120 ml) – coconut oil (melted)
  • 1/4 teaspoon (0.65 g) – ground cardamom
  • 1/4 teaspoon (1 g) – Himalayan salt

For the Filling:

  • 1 fresh grapefruit
  • 2 cups (300 g) – cashew nuts (soaked)
  • 1 1/2 cups (444 g) – coconut cream (full fat)
  • 1 cup (250 g) – coconut milk powder
  • 1/2 cup (170 g) – maple syrup
  • 4 tablespoons (32 g) – organic arrowroot flour (or organic corn starch)
  • 2 tablespoons (6 g) – dry food-grade rosebuds (or petals)
  • 1/2 teaspoon (1.58 g) – beetroot powder (optional)
  • 1/4 teaspoon (1 g) – Himalayan salt
  • Optional: Grapefruit slices for decorating the cake


For the Base:

  1. Add the raw walnuts, rolled oats to a food processor, and blend until the walnuts and oats turn into a powder-like consistency – 1 min max. Secondary, add in the Medjool dates, coconut oil, salt and ground cardamom. Blend until well incorporated.
  2. Add parchment paper just at the bottom of an 8-inches Springform Pan with Quick-Release (non-stick coating).
  3. Add the raw mixed ingredients to the spring form and press it in with the back of a spoon or a flat measuring cup.
  4. Refrigerate while working on filling.
  5. Prepare the rose tea infusion by infusing the dry rosebuds (or petals) in 1/2 cup hot water. Cover and leave to steep for 5-7 min. Drain and set it aside.
  6. Squeeze grapefruit juice from the one grapefruit and set it aside.
  7. In a high-speed blender, add: soaked cashews, coconut cream, maple syrup, grapefruit juice, rose tea infusion, salt, beetroot powder (optional). Blend until the cream is smooth.
  8. Add the creamy filling to a small pan – cook on top of the stove at low temperature 95° F (35°C):
  9. Leave to simmer to a slight boil for approx 5 min.
  10. Mix the arrowroot flour with four tablespoons cold water.
  11. After approximately 5 minutes of simmering the grapefruit rose cream, whisk in the coconut milk powder, then ADD in the arrowroot flour mix, and continue to whisk until the mixture gets a thick consistency. Continue to whisk for an extra minute to keep a smooth and silky texture. Cover and set aside to cool down for 5-10 minutes.
  12. Remove the cooled bottom layer from the fridge and add the cooled grapefruit rose cream. Cover with a plastic film and refrigerate or freeze overnight (minimum 12 hours).


The prolonged refrigeration improves the flavor of the dessert. Once you're ready to serve the cake, slice up fresh grapefruit slices, place them on top of the cake as desired, and decorate with dry rosebuds (optional). Add a luxurious touch to this cake by making my Rose Petals and Cardamom Syrup, and drizzle on top. Enjoy cold along with a cup of tea! Keep the leftover cake refrigerated for up to a week or freeze and consume within six months or more.