Heavenly ‘n Healthy Hibiscus Cheesecake

Looking for a summer treat that’ll blow you away? Then this recipe is just what you’ve been looking for

Pleasing to both, eye and palette and yet so simple to make, doesn’t get better, does it? In fact it does, this delightful dessert is also raw and vegan!

This awesome recipe epitomizes summer by blending fruity and citrusy flavors with the most exotic vibrant colors that is bound to please. A summer favorite, raspberries, combined with hibiscus impart this cake with a brilliant color and taste. Lemons enhance the refreshing summer flavor by perfectly balancing the sweetness of raspberries and dates and the slight tartness of  hibiscus. Cashew nuts and coconut oil do their bit to make the filing smooth, soft and delectable.

Enjoy this refreshingly light treat on a lazy relaxed summer afternoon or stun your guests with a decadent delight that makes for a perfect finale to lovely meal. Either way, pure bliss is guaranteed.

Summer’s Here, Raw Vegans…Indulge & Let Indulge!

Lemon Hibiscus Raspberry Cheesecake 3_Fotor 

Ingredients you’ll need :

Hibiscus Sauce

Make the hibiscus sauce first so that you don’t have to wash the blender before making the filling, and then chill the sauce while making the rest of the cake so that it can thicken slightly. It makes a thick 6″ cake or you could turn it into a 7″ cake.

  • 1/3 cup chilled hibiscus tea*
  • 2 large dates, chopped
  • 1/4 slightly heaping cup raspberries
  • Blend all ingredients until smooth.


  • 1/2 cup sunflower seeds
  • 1/3 cup shredded coconut
  • 1/4 cup pitted dates
  • 1/2 – 1 teaspoon water

Process the seeds and coconut in a food processor. Add the dates and process until they’re broken down. Add the water and pulse to combine. The mixture should hold together when pressed in your hand. Press into the bottom of a 6″ spring form pan.


  • 2 1/2 cups raspberries
  • 1 1/4 cups cashews
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons hibiscus tea (super concentrated*)
  • 3 tablespoons maple syrup
  • 5-7 drops stevia
  • 1/2 cup melted coconut oil

Blend all but the stevia and coconut oil until smooth and creamy in a high speed blender. Add the stevia and oil and blend again. Taste and add more stevia as desired. Pour the filling over the crust. Pour blobs of the sauce over the top and use a chopstick to push it down into the filling and then swirl it around. Use as much sauce as desired but I like to save some to serve on the side with each piece or drizzle it on the plate.

* Make a strong brew of tea by steeping a few tablespoons of dried hibiscus with 2/3 cup boiled water. Chill in the fridge.

Special Thanks to SweetlyRaw for posting this. All pictures are from that post.

(Visited 193 times, 1 visits today)
Enter your Email Address