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  • Writer's pictureKelly

Raw Lavender White Chocolate Cheesecake (Vegan, Paleo, Fruit-Sweetened, Natural, Raw)

Updated: Apr 14, 2023

So, in my recent Healthy Citrus Cakesicles post, I told you that I'm taking an online baking course to become a Certified Raw Vegan Pastry Chef. I've gained a lot of knowledge and skills that have helped me significantly improve the texture, flavor, and presentation of my desserts, in particular raw and no-bake desserts. I made this Raw Lavender White Chocolate Cheesecake right before that certified raw vegan online course started. Think of this recipe as the "Before" in terms of raw cakes and compare it to the "After" which will be the big-time upgrade of my raw cakes with my own original new recipes using the skills and knowledge I will have gained after the course. Lots of goodness is on its way to The Dimpled Date, and your tummies. This Raw Lavender White Chocolate Cheesecake is a show-stopping, delicious, date-sweetened lavender cheesecake that is raw and nutrient-dense. It has a nice creamy texture and 100% all-natural color with a unique design. What are you waiting for? Make it and take a bite for yourself! Also, in the body of this post I have included a recipe for Raw Vegan "Honey" Lavender Lemon Cheesecake (it's not date-sweetened but is 100% refined sugar free and vegan since the vegan "honey" is made of pineapple juice and coconut sugar). It might be even better than this recipe for the Date-Sweetened one, but either way you'll love both.



I mean just look at that drizzle, the piping, and all the different natural shades of purple!! And it's only getting better from here on The Dimpled Date. This elegant raw cheesecake features a crescent moon design composed of lavender granola, lavender buds, and piped lavender frosting. It's sure to capture the attention of anyone lucky enough to be in the same room when this cake is being presented.


This cheesecake has a satisfying creamy texture, a light white chocolate flavor, and a vibrant lavender flavor. Every component of this cheesecake is sweetened with dates, from the garnishes to the filling to the crust. And, as always, this cheesecake is 100% vegan, gluten-free, refined sugar free, and natural. And this time around it is also paleo and raw.



Lavender has loads of health benefits from promoting relaxation to aiding sleep to beauty applications, and it is absolutely delicious (that is if you like floral flavors)! The components of this cheesecake get their various shades of purple from purple sweet potato powder, blue spirulina + dragon fruit powder, and natural/vegan purple food coloring.


For the nutritional breakdown of the ingredients and ingredient substitutions for this recipe, check out the "Nutritional Profile" and "Substitutions" sections of previous posts for the same individual ingredients in this recipe. I am taking a break from these features for now.



And I actually have a variation of this recipe for a Raw Vegan Honey Lavender Lemon Cheesecake that is refined sugar free (but isn't fruit-sweetened). Instead of dates, I sweeten this variation with vegan "honey" (in other words pineapple juice + coconut sugar). It is wicked good and the balance of flavors is great! But if you only do fruit-sweetened desserts, you're still gonna love the taste of this Date-Sweetened Lavender White Chocolate Cheesecake.


As I mentioned previously, I am taking an online course in raw vegan healthy desserts (that are all raw, vegan, gluten-free, refined sugar free, soy-free, natural and some of which are nut-free). To see some of the treats I made in this course and the alternative recipe for Raw Vegan "Honey" Lavender Lemon Cheesecake, read on!


Some of the desserts I made in the course thus far include*:


-Raw Almond Salted Caramel Cake:


-Chocolate Espresso Coconut Milk Ice Cream:


-Raw Strawberry Pistachio Tart:


-Chocolate Hazelnut Truffles:


-Hazelnut Hot Cacao Drink:


-Raw Sprouted Buckwheat Raspberry Cake:


And...


-Raw Fermented Raspberry Chocolate Cake:


*All above pictures from the course are my own


New goodies will be created just as delicious and beautiful as the above ones thanks to all the knowledge and skills I have gained from the course!


As for the alternative recipe to this one for the Raw Vegan Honey Lavender Lemon Cheesecake, here it is (P.S. this recipe isn't entirely raw because I use heat to create the vegan "honey" for the filling in this recipe):


Raw Vegan Honey Lavender Lemon Cheesecake (Vegan, Paleo, GF, Refined Sugar Free, Raw, Natural) (*coconut sugar-sweetened)


Makes: one 6" cheesecake


For the vegan "honey":

-1 cup unsweetened pineapple juice (from concentrate is fine)

-1 cup coconut sugar


For the crust:

-3/4 cup raw unsalted walnuts (can sub raw almonds)

-3/4 cup raw unsalted cashews

-2 tsp coconut oil, melted

-3 Medjool dates

-2 tsp maple syrup

-3/4 tsp vanilla extract

-2 tsp pure purple sweet potato powder

-3/4 tsp lemon zest


For the filling:

-2 1/4 cups raw unsalted cashews, soaked overnight

-1/2 cup vegan "honey" (recipe above) OR 1/2 cup maple syrup

-3 Tbsp unsweetened coconut milk yogurt

-3 Tbsp full-fat coconut milk, stirred (NOT the cream)

-6 Tbsp coconut oil (unmelted)

-3 Tbsp freshly squeezed lemon juice

-1 1/2 tsp lemon zest

-3 to 4 1/2 Tbsp purple sweet potato powder OR enough natural/vegan/GF/sugar-free purple food dye (like Supernatural) to achieve desired shade of purple

-1 Tbsp dried culinary lavender (no need to pre-grind, it comes out creamy and uniform!!)

-1 1/2 tsp vanilla extract

-scant 1/4 tsp sea salt


For garnish:

-Lavender Granola (recipe below)

-Purple Lavender Buttercream (recipe below)

-fresh blueberries, fresh blackberries, and/or other fresh fruit of choice

-whole dried lavender buds

-a drizzle of Purple Silky Smooth White Chocolate (recipe below)

-purple kohakutou (use a recipe from online and color the crystal gummies purple // this option is vegan and gluten-free but not sugar-free. Use natural food coloring and natural flavoring to keep it natural)

-purple edible flowers


Directions:


1. For the vegan "honey": add pineapple juice and coconut sugar to a large saucepan on the stove and stir to combine. Bring to a light boil over medium-high heat, stirring frequently. Turn the heat down to a low simmer, stirring constantly, until it becomes thick and similar to the consistency of honey, about 15 minutes (be careful not to cook it too much longer or it will be more of a taffy at the end!). Allow to cool fully before transferring to a glass jar/mason jar and using it or storing it in the fridge. It will thicken more as it chills.


2. For the crust: add all crust ingredients to a food processor and pulse until combined and a fine sticky crumble forms. Press into the bottom of a 6" springform pan evenly, using your hand or the base of a drinking glass to make it level. Stick it in the freezer while working on the filling.


3. For the filling: wipe out the food processor bowl or use a Vitamix and add all the filling ingredients. Blend until ultra smooth and creamy, scraping down the sides and re-blending as many times as needed. Pour the filling over the crust, smoothing out and tapping to remove air bubbles as needed. Place in the freezer for at least 4 hours, or preferably overnight to solidify and set.


4. The next day, have the decorations/garnishes ready and defrost the cheesecake (leave it at room temp for 15-20 minutes). My recommended decorations are whipping up and garnishing with lavender kohakutou (AKA edible crystal gummies), purple lavender frosting, lavender granola, fresh (esp. seasonal) fruits, dried lavender buds, a drizzle of purple white chocolate (around the rim of the cheesecake), and/or decorating with unsweetened shredded coconut, raw macadamia nuts/pistachios/hempseeds/ or nuts/seeds of choice. Edible purple flowers and mini lavender energy balls/truffles would make nice garnishes too. Decorate however you please!


5. Serve. Enjoy! Store leftovers in the freezer. To defrost, leave at room temp for 15-20 min or defrost it in the fridge so it thaws more evenly (this will take longer).


And that's the alternative raw lavender cheesecake recipe! The flavors are perfectly balanced in this version and the texture is swoon-worthy. Enjoy!



Back to this Raw Lavender White Chocolate Cheesecake recipe, I really meant to post this recipe in the summer (when it's lavender season), but I never got around to doing it then. So it's here now, and will be there for next spring/summer!


I thought this recipe was pretty dang good until my baking skills transformed into something incredible after taking my raw vegan online baking course. This recipe is still great, but if you stick around you'll see just how much better I can "raw" now.


Are there any new recipes you want to see me create? If so, leave your suggestions in the comments, I'd love to hear your ideas!



Stick Around..


There may be more lavender recipes headed to The Dimpled Date soon.. so stick around to check out what the hype's all about! Also, don't forget to like this post if you tried and loved this recipe, or feel free to leave a comment.


Thanks for stopping by my little cozy nook of the internet, I hope you like it here!


As always,


Enjoy!

-K.



Raw Lavender White Chocolate Cheesecake (Vegan, Paleo, GF, Sugar-Free, Fruit-Sweetened, Natural, Raw)


Prep Time: 30 minutes

Cook Time: 0 minutes

Chill Time: at least 6 hours

Total Time: at least 6 hours 30 minutes

Servings: one 6" cheesecake


Ingredients (for the crust):


-3/4 cup raw unsalted walnuts (can sub raw unsalted almonds)

-3/4 cup raw unsalted cashews

-2 tsp cold-pressed extra virgin unrefined coconut oil, melted

-6 Medjool dates

-3/4 tsp vanilla extract

-2 tsp pure purple sweet potato powder (optional // to color the crust purple)


Ingredients (for the filling):


-2 1/4 cups raw unsalted cashews, soaked overnight

-1 cup Medjool dates, soaked in hot water for 5-15 min

-3 Tbsp unsweetened coconut milk yogurt

-3 Tbsp full-fat coconut milk, stirred (NOT the cream)

-1/4 cup cold-pressed extra virgin unrefined coconut oil (unmelted)

-2 Tbsp cacao butter, melted

-1 Tbsp lemon juice (add 2 more Tbsp juice plus 1 1/2 tsp lemon zest to add a lemon flavor)

-3 to 4 1/2 Tbsp purple sweet potato powder OR enough natural/vegan/GF/sugar-free purple food dye (like Supernatural) to achieve desired shade of purple OR enough blue spirulina PLUS pink dragon fruit powder to achieve desired shade of purple (start with a little blue spirulina and dragon fruit powder, you can always add more)

-1 1/2 Tbsp dried culinary lavender (no need to pre-grind, it comes out creamy and uniform!!)

-2 tsp vanilla extract

-scant 1/4 tsp sea salt

-2 Tbsp unsweetened almond milk (can sub unsweetened plant milk of choice)


For garnish:


-Date-Sweetened Lavender Granola (recipe below)

-Purple Lavender White Chocolate Buttercream (recipe below)

-Purple Silky Smooth White Chocolate (recipe below)

-purple lavender kohakutou

-fresh blueberries, fresh blackberries, and/or other fresh fruit of choice

-whole dried lavender buds

-purple edible flowers


For the Date-Sweetened Lavender Granola:


-2 cups gluten-free whole rolled oats (gluten-free old-fashioned oats)

-1/4 cup coconut oil

-2 Tbsp coconut butter

-1/4 cup + 1 Tbsp date paste OR 1/4 cup maple syrup

-1/2 cup raw unsalted mild nuts/seeds of choice (I used walnuts and cashews)

-2 Tbsp pure purple sweet potato powder OR enough natural/vegan/GF/sugar-free purple food dye until your desired color is reached (optional, for a purple color)

-2 tsp to 1 Tbsp dried culinary lavender (depending on how flavorful you like it // ground in a nut/spice grinder and added to dry ingredients)

-1 tsp vanilla extract


For Purple Lavender White Chocolate Buttercream:


-1/2 cup vegan butter (like Earth Balance or Miyoko's)

-1 1/2 Tbsp coconut cream (NOT coconut milk)

-1 tsp melted cacao butter

-1 1/2 tsp (up to 2 tsp) sugar-free natural lavender extract

-6 Tbsp date sugar (NOT date palm sugar)

-1 tsp vanilla extract

-1/4 tsp blue spirulina PLUS 2 tsp pink dragon fruit powder (AKA pink pitaya powder) OR enough pure purple sweet potato powder to color (optional // for a purple color)


For the Purple Silky Smooth White Chocolate:


-1 cup my Silky Smooth White Chocolate (recipe is in my Healthy Citrus Cakesicles post)

-enough purple sweet potato powder to reach desired shade of purple (stick to powdered ingredients to color the white chocolate, too much of liquid ingredients can make it seize)



Directions:


1. Make the Date-Sweetened Lavender Granola, Purple Lavender White Chocolate Buttercream, and Purple Silky Smooth White Chocolate ahead of time.


2. To make the Date-Sweetened Lavender Granola, follow the directions outlined in my Matcha Almond Granola recipe using the ingredients for the Lavender Granola, above (pre-grind the lavender buds and add to the dry ingredients).


3. To make the Purple Lavender White Chocolate Buttercream Frosting, follow the directions for the frosting outlined in my Strawberry Shortcake Cupcakes recipe using the ingredients for the Purple Lavender White Chocolate Buttercream, above (add the date sugar when you add the other flavors).


4. For the Purple Silky Smooth White Chocolate, follow the directions for just the white chocolate outlined in my Healthy Citrus Cakesicles recipe (instead of using turmeric/matcha/natural orange food dye to color the white chocolate, use purple sweet potato to color it purple for this recipe).


5. Be sure that the cashews for the cheesecake filling have been soaked overnight, soak the dates for the filling in hot water for 5 to 15 minutes, and juice the lemon for the filling. Have a 6" springform pan or prepared 6" round cake ring ready.


6. Blend all crust ingredients together in a food processor until a fine sticky crumble forms. Press into the bottom of a 6" springform pan or prepared cake ring into an even layer. Place in the freezer while working on the filling.


7. Wipe out the food processor or use a high-speed blender like a Vitamix and add all the filling ingredients. Blend until extremely uniform and smooth, scraping down the sides and re-blending as many times as needed. Try to get it as creamy and smooth as possible.


8. Pour the filling over the crust and smooth the top. Tap the base of the springform pan/prepared cake ring to remove any air bubbles in the cheesecake.


9. Freeze for at least 6 hours but preferably overnight.


10. Create a drip down the side of the cheesecake by spooning the melted Purple Silky Smooth White Chocolate around the edges of the top of the cake and down the sides (the drip should freeze before it flows to the bottom since the cheesecake will be frozen). Create this drip effect around the same section of the outer rim of the cake that you want to decorate to look like a crescent moon on the top of the cake (see pictures). Garnish with the Lavender Granola, lavender buds, fruits of choice, lavender kohakutou, edible flowers, and/or garnishes of choice, arranging them in the shape of a crescent moon on the top of the cake. Lastly, pipe the Purple Lavender White Chocolate Buttercream on the crescent moon on the top of the cake between the other garnishes using a closed star tip or desired piping tip. Or decorate as desired or leave it plain.


11. Serve. Enjoy! To defrost, leave at room temp for 15-20 min or defrost it in the fridge so it thaws more evenly (this will take longer).


Store leftovers in an airtight container in the freezer for at least 2 weeks.


Nutrition Facts:

Per serving (one slice or 1/8th of the cheesecake w/o garnishes):

Calories: 318 Total Fat: 19.2 grams Saturated Fat: 10.7 grams Sodium: 65 mg (3% DV)

Total Carbohydrates: 40 grams Dietary Fiber: 5.6 grams Sugar: 28 grams

Protein: 3.9 grams Calcium: 2% (DV) Iron: 8% (DV) Potassium: 3% (DV)


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