Absolutely delicious and stunning vegan grain-free cheesecake with delicate layers of rose, hibiscus and beet.
This plant-based Rose Hibiscus Beet Cheesecake is all about the divine feminine. The flavors, the colors, it’s cheesecake to share with your loved ones. It’s light, it’s delicate with beautiful colors of light rose and gorgeous deep fuchsia pink colors to bring joy into your life.
Although beetroot is rather earthy, I find it quite neutral in cakes. Adding hibiscus tea and orange zest ties the flavors together in such a beautiful way. And together with the rose layer is just divine.
I’ve used this combination in my Beetroot Hibiscus Tart that has become one of my most popular recipes.
The crust is a simple mix of walnuts, desiccated coconut and medjool dates with a dash of cardamom. The rose layer is a delicate mix of cashews, maple syrup, rose tea, vanilla, cardamom and coconut. You can add extra rose water to make the rose flavor stand out even more. And the gorgeous hibiscus beet layer is a mix of cashews, maple syrup, raw beetroot, hibiscus tea, orange, vanilla, cinnamon and coconut.
This time I’ve created a zebra effect which is super simple and fun to do and very effective. The way you do it is that first, you get both fillings ready and then alternate in pouring them on top of each other. I have saved little frosting in each color to pipe on top but you don’t have to. The cheesecake is striking enough as it is.
To create the swirly surface just use a toothpick, you can dollop an extra in each color on top and swirl it around. This is a large cheesecake and you will have generous 10 slices. I’ve used 8″ round cake tin with a removable base, I don’t tend to grease or line the base but you can if you prefer.
For the decoration, few edible dried rose petals look pretty if you like to add an extra touch.
Rose Hibiscus Beet Cheesecake (vegan & grain-free)
Absolutely delicious and stunning vegan grain-free cheesecake with delicate layers of rose, hibiscus and beet.
Ingredients
Crust layer:
- 1 1/2 cups walnuts (150 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/2 teaspoon cardamom
- pinch sea salt
- 6 medjool dates, pitted
- 1 teaspoon coconut oil
Rose layer:
- 1 1/2 cups cashews, soaked for 4 hours (200 grams)
- 1/4 cup maple syrup (60 ml)
- 1/2 cup rose tea (120 ml)
- 1-2 teaspoons rose water (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cardamom
- 1/2 cup creamed coconut, melted (100 grams)
- 1 tablespoon coconut oil
Hibiscus beet layer:
- 1 and 1/2 cups cashews, soaked for 4 hours (200 grams)
- raw beetroot, about 1 medium beet (100 grams)
- 1/4 cup maple syrup (60 ml)
- 1/3 cup hibiscus tea (80 ml)
- zest of 1/2 orange
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup creamed coconut, melted (100 grams)
- 1 tablespoon coconut oil
Topping:
- edible rose petals
Instructions
- Prepare 8" round cake tin with removable base.
- Place walnuts and desiccated coconut into a food processor and pulse few times until ground. Add pitted dates, cardamom and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- Rinse the soaked cashews for the rose layer under running water and place into high speed blender. Add maple syrup, rose tea, rose water, vanilla and cardamom and blend until smooth. Add melted creamed coconut, coconut oil and blend until incorporated. Spoon the mix into a jug and set aside. Don't worry about cleaning the blender.
- Rinse the soaked cashews for the hibiscus beet layer under running water and place into high speed blender. Add peeled chopped beetroot, maple syrup, hibiscus tea, orange zest and juice vanilla and cinnamon and blend until smooth. Add melted creamed coconut, coconut oil and blend until incorporated.
- Set aside a small amount of each color to pipe on top later. Cover and place into fridge.
- To create the zebra effect pour little bit of hibiscus beet mix onto center of the cake tin. Now pour little bit of rose mix onto center of hibiscus beet mix and alternate pouring them on top of each other until all of the mix is gone. With a toothpick create swirls on the top. You can also dollop little dots of mix on top to create the swirls.
- Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
- Once set carefully remove from the tin. Take your leftover frosting out of fridge, if it's not in perfect pipeable consistency place them into freezer for about 20 minutes. Spoon both colored frostings half and half next to each other into piping bag fitted with large star nozzle and pipe on top of the cake.
- Sprinkle with rose petals.
- Leave to thaw before serving.
- Store in a fridge or freezer.
- Enjoy!
Notes
- Use either 1 tablespoon of edible dried rose petals and 1tbsp of dried hibiscus flowers to brew the teas or 2 tea bags in each.
- You can use creamed coconut or coconut butter, they're the same product. Or make your own by blending desiccated/shredded coconut into creamy consistency.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 719Total Fat: 47gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 436mgCarbohydrates: 65gFiber: 7gSugar: 41gProtein: 12g
Hi Hana!
In the rose layer can I sub rose tea for an equal amount of rice milk?
I absolutely adore your blog! Been here since Christmas, already tested twenty-four recipes and looking forward to trying out more!
Keep up the good work.
Love, Pola x
Hi Pola, wow, I’m so happy to hear that! That’s just so wonderful! Yes, you can, any type of liquid will be great :)
Much Love xx
Hi there~ I’m considering making this recipe or your rose cacao cardamom cheesecake for my birthday (they both look wonderful!) I tend to have cocoa butter on hand and am wondering what you think about using it in place of the creamed coconut…might the cocoa flavor lend well to this recipe or perhaps distract from the other lovely flavors? Many thanks and appreciate your recipes
Hi Kt, they’re both really lovely recipes to try. Rose and cocoa butter I believe would work nicely together, they’re not so overpowering. I’m not sure how the hibiscus beetroot would work, I suppose you could try mixing a little and tasting it and see how you feel. It’s been little challenge to get the balance right in this recipe but I think it’s lovely. The rose cacao cardamom cheesecake is absolutely my favourite! How you enjoy making them :)
Very many thanks! I will have fun experimenting with some of your lovely concoctions. Think I’ll start with the rose cacao cardamom cheesecake…some of my very favorite flavors :)
Mine too! Rose cacao cardamom, it’s my heaven! I do hope you enjoy it as much as me :)