No-Bake Lilac Cheesecake (Vegan)

Lilac Cheesecake with lilac blossoms on the white plate and table

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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.

Prep Time30

Total Time8 30

Course: Dessert

Cuisine: Healthy, Vegan

Keyword: No-Bake Lilac Cheesecake

Servings:

Calories: 450kcal

Equipment

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