This delectable cheesecake is subtle, sophisticated, and utterly delicious. The sticky date and oat crust is topped with a layer of rose jam, and then topped with a creamy lemon and cashew cheesecake and then finished off with a few carefully placed rose petals.

Rose Jam Cheesecake With Oat Crust [Vegan, Gluten-Free]

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For the Crust:

  • 1 3/4 cups rolled oats (gluten-free if needed)
  • 3.5 ounces soft dates
  • A pinch of salt

For the Cake:

  • 1 10-ounce jar rose jam
  • 10.6-12.3 ounces cashews
  • 2 lemons, juiced
  • 1 packet vegan lemon jelly
  • 1/2 cup water
  • Rose petals (garnish)


  1. Prepare round 7 or 8-inch cake tin with baking paper.
  2. Pour boiling water over your dates and let them sit for 10 minutes.  Then drain them well. Transfer the dates to a blender with the oats and a pinch of salt.
  3. Mix them until you get a sticky dough and then transfer this to your cake tin. Spread the dough evenly across the bottom of the tin.
  4. Smear layer of rose jam over the top of the crust and then set it in the freezer or refrigerator.
  5. Let the cashews soak in boiling water for 30-60 minutes. Then, drain them well then.
  6. Transfer the nuts to a blender. Add the lemon juice. Start the mixer and mix everything slowly.
  7. Heat the lemon jelly and the 1/2 cup of water on a stove until the water comes to a boil and the lemon jelly is dissolved.
  8. Mix this into the cashews until the "batter" is uniform and smooth.
  9. Once it's smooth, pour this into your cake tin and place it in the refrigerator to set.
  10. Once the cake has set, garnish it with dried rose petals before serving.


The lemon jelly can be replaced by 2 1/2-3 teaspoon of agar agar.


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