No-Bake Lilac Cheesecake (Vegan)
This no-bake lilac cheesecake is a creamy, floral, raw dessert that’s gluten-free, dairy-free, and vegan. Made with lilac blossoms, cashews, and coconut cream, it’s a beautiful spring treat for foraging lovers and fans of healthy, no-bake cheesecake recipes.
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Vegan Raw Lilac Cheesecake
If spring had a scent, for me, it would be the unmistakable, ethereal fragrance of lilacs. These pastel-hued blossoms signal that it’s time to step into lighter foods, brighter colors, and new beginnings. This no-bake lilac cheesecake celebrates all those things: creamy, floral, refreshing—and made without turning on the oven.
Growing up in Poland, lilac season was sacred. It was short, sweet, and deeply fragrant—like the Earth’s own reminder to slow down and breathe deeply. Every year, as the days got longer, I’d wait eagerly for those lavender and white blooms to pop. And when they did, we’d gather big bouquets for the table, make lilac-infused honey, vinegar, and lemonade with honey and lemon slices, and even press some petals into sugar for baking.
It wasn’t just about the blossoms; it was the ritual. It meant the cold days were finally over, and nature was wearing her best dress again. Making this no-bake lilac cheesecake brings me right back to those moments—barefoot in the grass, hands sticky from citrus and syrup, nose buried in the flowers
As a Nutrition Consultant and Chef I’m on a mission to help you create meals and treats that delight your taste buds and nourish your body. I get a lot of requests for easy, raw cakes and desserts that are free from dairy, gluten, and refined sugars—especially from women looking to support hormone health.
This lilac cheesecake fits the bill beautifully. It’s made with a simple crust of almonds and dates (think graham cracker crumbs, but way more nourishing), and a luscious filling of cashews, coconut cream, lilac syrup, and lemon juice. The result is a creamy dessert with just the right floral notes and a beautiful color that screams spring.
If you enjoy experimenting with flavors and textures, you’ll love how this vibrant dessert brightens up your table—just like the fresh, fruity No Bake Strawberry Cheesecake Recipe does, but with a breezy floral touch.
Why You’ll Love This Recipe
- No oven required! Perfect for warm days.
- Gluten-free, dairy-free, vegan, and refined sugar-free
- Packed with healthy fats and nutrients
- Stunning lilac flavor and color
- Freezer-friendly and easy to store
- Fun opportunity to explore foraging and new flavors
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Ingredients you’ll Need for No-Bake Lilac Cheesecake
Ingredient Substitutions
Erythritol: Use maple syrup, honey (not vegan), or white sugar as needed.
Lilac syrup: Can’t find lilac? Sub with lavender, elderflower, or homemade floral syrup using essential oils (make sure they’re food grade!).
Almonds: Swap with graham cracker crumbs, sweet potatoes, or brown sugar-sweetened nuts for a different twist.
Coconut cream: Full-fat heavy cream or whipped cream (for non-vegan versions).
Did you know?
Lilacs are edible—and medicinal!
While many people admire lilacs just for their intoxicating scent and beauty, these blossoms are actually edible and were traditionally used for their therapeutic properties. In folk medicine, lilac tea was sometimes used to help reduce fevers and improve digestion. Plus, lilacs belong to the olive family (Oleaceae)—so they’re related to olives and jasmine, which explains their complex, floral aroma that’s both sweet and slightly citrusy. A springtime flavor surprise in every bite!
How to Make No-Bake Lilac Cheesecake
- Make a lilac lavender simple syrup: Combine 1 cup lilac blossoms (rinsed and stems removed), 1 cup water, and 3/4 cup sugar (or erythritol) with 3 slices of orange in a saucepan. Bring to a gentle simmer for 5–7 minutes, then remove from heat. Let it steep for 30 minutes to 1 hour, strain out the flowers, and store the syrup in a glass jar in the fridge.
- Soak your cashews for at least 4 hours, or boil for a quick soak if you’re short on time.
- In a food processor, blitz your almonds, coconut flakes, and dates with coconut oil until you get fine crumbs. Press the mixture into a springform pan lined with parchment paper. Use the back of a spoon or a rolling pin to create a flat, even base.
- Blend the filling ingredients in a blender until smooth—look for a velvety, creamy texture.
- Pour the cheesecake mixture over the chilled base, smoothing the top with a spatula.
- Save 1/2 of the filling in a bowl, add maqui powder, and blend it again.
- Pour the white filling into the purple filling and repeat until done.
- Freeze for at least 4 hours or until firm. Thaw for 15 minutes before slicing. Garnish with lilac blossoms or a drizzle of lavender syrup.
Why Choose Lilac for Vegan Cheesecake?
Lilac brings a magical lift to vegan cheesecake—a little unexpected, and somehow just right. Its gentle floral notes create an elegant dessert that feels both nostalgic and fresh. If you’ve only admired lilac bushes from afar each spring, you’re in for a charming surprise when you taste the petals in a creamy, non-dairy bite.
Lilac’s Flavor Profile: Soft and Surprising
Lilac blossoms have a unique taste that stands out from other edible flowers. The petals are delicately sweet, with hints of citrus and vanilla. The flavor calls to mind honey mixed with a whisper of lemon—fragrant but never overpowering. It gives every forkful of vegan cheesecake a light, almost airy sensation, balancing the richness of the plant-based filling.
If you’re curious about how lilac pairs with desserts, imagine the floral quality of lavender but with less intensity and none of the sharpness. It’s a flavor that quietly lingers, making each bite memorable without stealing the show.
For another way to enjoy the floral qualities of lilac, check out the Lilac Lemonade Recipe, which highlights how these blossoms offer so much more than just good looks.
Edibility and Safety: Yes, You Can Eat Lilac
Lilacs are part of a small, select group of flowers that are safe to eat—when sourced properly. Both the flowers and the aroma are edible, but not all lilacs are created equal. Always pick from bushes you know haven’t been sprayed with pesticides. Stick to the classic common lilac (Syringa vulgaris), and avoid consuming any blossoms that smell off or have an unusual color.
A quick safety tip when foraging:
- Harvest flowers from higher up, away from pets and wild critters.
- Gently shake blossoms to remove insects before use.
- Wash lilac petals with cool water and let them dry on a clean towel.
The season for lilac is short, which makes the experience even more special. Capture these beauties while you can!
If you’re interested in other edible flowers and their culinary uses, you might like the homemade elderflower syrup recipe too—it offers tips that can also apply when working with lilac.
Health Benefits (Especially for Women!)
Each ingredient here is thoughtfully chosen:
- Cashews – Packed with magnesium and healthy fats, cashews help regulate mood and hormones.
- Lilacs – High in antioxidants and a gentle support to the lymphatic system.
- Lemon Juice – Detoxifying and alkalizing; supports liver health.
- Coconut Cream – Rich in lauric acid, supports the immune system.
- Dates & Almonds – Great fiber, iron, and natural energy sources.
This isn’t just a pretty treat—it’s functional food. And yes, it still tastes like dessert. If you’re looking for more ideas on using fresh botanicals, you might enjoy exploring Easy Kombucha Mocktail Recipes as another creative way to bring flowers and herbs into your drinks and desserts.
Chef Angie’s Tips
- Use room-temperature ingredients when blending—makes a big difference in getting that smooth, creamy cheesecake filling.
- Refrigerate your coconut cream overnight to get those stiff peaks in your coconut whip.
- Garnish with lemon zest and lavender buds for color and contrast.
- Let the cheesecake sit for 10-15 minutes before slicing for best texture.
Ways To Serve
- Slice it into small batch portions and store in the freezer for individual treats.
- Serve with lemon curd or fresh berries for extra fruity flavors.
- Add a swirl of lavender syrup on top of the cheesecake for a pro finish.
- Layer it into parfait jars for picnic-friendly new recipes.
- With whipped coconut cream.
Storage Tips
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Wrap slices in plastic wrap or store in an airtight container.
- For best texture, thaw for 15–20 minutes before serving.
Equipment You’ll Need
- High-speed blender or food processor
- 6–8 inch springform tin or springform pan
- Parchment paper
- Separate bowl for blending
- Spatula or back of a spoon
- Optional: large bowl
FAQ
Q: Can I use lilac essential oil instead of blossoms?
A: Only if it’s culinary-grade and extremely diluted—floral oils are potent!
Q: Can I use cream cheese or dairy?
A: You can swap cashews and coconut cream with cream cheese and heavy whipping cream, but it won’t be vegan or raw.
Q: Is this a raw cake?
A: Yes! All ingredients are unbaked and nutrient-rich, making it a fabulous raw dessert option.
Q: What if I want to bake this?
A: You could turn this into a bake lilac cheesecake with a few tweaks—but the no-bake version really shines here.
Spring is all about trying new things, and this lilac cheesecake is the kind of beautiful color-packed, floral notes-filled, creamy texture experience we should be celebrating more often. Whether you’re a longtime raw dessert lover or just lilac-curious, this one’s worth a try.
From the foraging to the floral finish, it’s a recipe that brings joy every step of the way. So pull out your springform pan, gather those lilac blossoms, and make some magic. 💜
Give this cheesecake a try, then don’t be afraid to experiment with other edible flowers. There’s a whole world of gentle flavors to unlock—your kitchen is the perfect place to start. If you want to keep exploring, the Delicious dessert recipes collection has plenty more vegan and dairy-free sweets to keep your menu lively and inclusive.
Thank you for spending time with this recipe! Share your own adventures with floral desserts below or tag your creations—there’s always room for more ideas and inspiration at the table.
More Spring Recipes
Gluten-Free Żurek: Polish Sour Rye Soup
Best Deviled Egg Dip
Marbled Easter Eggs Using Oil
Spring Detox Smoothie Recipe With Cilantro
Creamy Spring Chicken Salad With Mayo
Spring Salad Recipe With Fennel
Pine Tips Balsamic Salad Dressing (From Spruce)
How To Make Chocolate-Covered Spruce Tips
How To Make Pine Tips/ Needles Infused Oil
No-Bake Lilac Cheesecake (Vegan)
Ingredients
Lilac Simple Syrup
- 3 cups Lilac blossoms
- 1 cup Water
- 3/4 cup Sugar or erythritol
- 3 slices Orange
Crust
- 1 cup Slivered almonds
- 1 cup Walnuts
- 1/2 cup Coconut flakes
- 8 Dates soaked
Filling
- 4 cups Cashew
- 1/2 cup Maple syrup
- 1/4 cup Coconut oil melted
- 1/2 cup Raw cacao butter melted
- 2 tbsp Vanilla extract
- 2 cups Lilac flowers
- 1 tbsp Maqui powder for purple color
- 2 Lemons juiced
- 1/4 cup Lilac simple syrup
- 1 cup Water or more if needed
- pinch Salt
Glaze
- 1 cup Silvered almonds
- 1/4 cup Lavender simple syrup
- 1 tsp Maqui powder
- 2/3 cup Water or more
Instructions
- Make a lilac lavender simple syrup: Combine 1 cup lilac blossoms (rinsed and stems removed), 1 cup water, and 3/4 cup sugar (or erythritol) with 3 slices of orange in a saucepan. Bring to a gentle simmer for 5–7 minutes, then remove from heat. Let it steep for 30 minutes to 1 hour, strain out the flowers, and store the syrup in a glass jar in the fridge.Soak your cashews for at least 4 hours, or boil for a quick soak if you're short on time.In a food processor, blitz your almonds, coconut flakes, and dates with coconut oil until you get fine crumbs. Press the mixture into a springform pan lined with parchment paper. Use the back of a spoon or a rolling pin to create a flat, even base.Blend the filling ingredients in a blender until smooth—look for a velvety, creamy texture.Save 1/2 of the filling in a bowl, add maqui powder to the rest of the filling, and blend it again.Pour the white filling into the purple filling and repeat until done.Make the glaze: add all the ingredients to the blender and blend until smooth.Spread the glaze over the cheesecake. Decorate the cheesecake with lilac blossom if you leave it in the fridge. If you are freezing it decorate after,Freeze for at least 4 hours or until firm, or cool it in the fridge for 8 hours. Thaw for 15 minutes before slicing. Garnish with lilac blossoms or a drizzle of lavender syrup.
Nutrition
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