NO-BAKE STRAWBERRY ROSE Cheesecake

This dreamy cheesecake is as elegant as it is delicious. Featuring a silky, Rose-infused filling atop a crisp gluten-free graham cracker crust, it's topped with a vibrant strawberry sauce and finished with whipped Rose coconut cream. Perfect for celebrations or a romantic treat, this no-bake dessert is entirely plant-based, gluten-free, and bursting with floral and fruity notes that hit the spot. 

RECIPE

Serves: 10
Prep time: 10 minutes, plus overnight chilling
Cook time: 5-7 minutes
Recipe by: Britt @ Banana Diaries

Ingredients:

Rose cheesecake:

• 9 sheets gluten-free vegan graham crackers or cinnamon biscuits
• ⅓ cup vegan butter or coconut oil, melted
• 36 oz. vegan cream cheese, room temperature 
• 1 cup coconut cream
• 1 1/2 cups organic granulated sugar
• 1 Tbsp Rose powder
• 1 Tbsp Vanilla powder

Strawberry sauce:

• 1 pint strawberries, rinsed and hulled
• 1 Tbsp arrowroot starch
• 1 Tbsp lemon juice
• 1 Tbsp maple syrup

Rose whipped cream:

• 1 15-ounce can coconut cream, chilled in the refrigerator overnight
• 1 Tbsp powdered sugar
• 1 tsp Rose powder

Instructions:

1. Prep: Measure out all ingredients. Line an 8" springform pan with parchment paper on the bottom, and lightly grease the edges. 
   
   
2. Make the crust: Pulse the graham crackers in a food processor or blender until they're in a fine crumb. Pour the cookie crumbs into a medium bowl, and add in the melted vegan butter. Mix until combined. Then press the dough into the bottom of the springform pan. Use the back of a spoon to create a smooth surface. Place the crust into the freezer while you make the cheesecake filling.
   
   
3. Mix: In a stand mixer with whisk attachment or in a food processor, cream together the vegan cream cheese, coconut cream, sugar, Rose powder, and Vanilla powder until fluffy and consistent, about 3-5 minutes.
   
   
4. Pour: Remove the cookie crust from the freezer, and pour the cheesecake filling into the cookie crust. Smooth the top with a spoon or offset spatula. 
   
   
5. Make the strawberry topping: In a blender, blend together the strawberries, arrowroot starch, lemon juice, and maple syrup. Pour the strawberry puree into a saucepan and heat for 5-7 minutes, or until just bubbling on medium heat. Continue to stir until the strawberry sauce thickens, about 1-2 minutes, then remove from heat and set aside to cool completely. Refrigerate overnight.
   
   
6. Freeze: Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 3-4 hours, or overnight. 
   
   
7. Plate:When ready to serve, remove the cheesecake from the freezer and let sit at room temperature for 15-20 minutes. Use a butter knife to gently run along the edges of the cheesecake before you unlock the springform pan. Carefully remove the springform pan wall, and place the cheesecake onto a plate. Spoon the strawberry sauce on top.
   
   
8. Make the rose whipped cream: Scoop the coconut cream fat into a chilled bowl, making sure that the water stays in the can. Reserve the water on the side as needed and/or to use in a smoothie. Use a hand mixer and cream the coconut cream fat in the bowl for 2-3 minutes, until whipped. Add in the powdered sugar and Rose powder, and mix again. Pipe on top of the cheesecake and decorate with edible flowers for garnish.
   
   
9. Serve: Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.