Pistachio & Rose Mini Cheesecakes


It’s cheesecake time! Well, vegan cheesecake, that is. This one’s made with two amazing flavors that complement each other so well: pistachio & rose.

This was my first time making these and I’ll definitely be making them again! The slightly salty and crumbly pistachio crust was a PERFECT complement for the creamy and delicate rose filling. A beautiful marriage, if you ask me.

One great thing about raw desserts is that you can keep tasting as you’re making them, adding whatever you think will make it better, whereas, with baked desserts, you’ve gotta wait for them to be finished. *sigh*

Here's what you need: 

Pistachio Crust:
  • 1 cup pecans
  • 1/2 cup almonds
  • 1/2 cup shelled pistachios
  • 3 Tbsp brown rice syrup (or maple syrup)
  • 2 Tbsp coconut oil
  • Pinch of salt (to taste)
Rose Water Filling:
  • 3 cups cashews (unsalted, unroasted)
  • 1 cup almond milk, unsweetened
  • 5 Tbsp brown rice syrup (or maple syrup)
  • 1/4 cup coconut oil
  • 1 Tbsp rose water
  • Pinch of salt (to taste)

Here's how to make it: 

Pistachio Crust:
  1. In a food processor, pulse pecans, almonds, and pistachios until fine crumbles form.
  2. Add the brown rice syrup, coconut oil, and salt, and pulse again until it just starts to stick together.
  3. Transfer crust to a brownie tin and use the bottom of a flat glass to press and flatten the crust.
  4. Transfer to the freezer while preparing the filling.
Rose Water Filling:
  1. In a high-speed blender, blend all filling ingredients until smooth and creamy, giving your blender a rest if/when needed.
  2. Pour the filling over the crust and transfer to the freezer for about 3 hours to firm up.
  3. Top with pistachio crumbs!

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