I love a good cheesecake! There’s just something extra luscious about this dessert, it’s always on my list of treats to make. I usually am the chocolate or peanut butter type when it comes to sweets, but this no-bake hibiscus cheesecake is a delicious, tart, and almost fruity twist on one of my favorites. Topped with tropical fruits, this pink hued dessert is made with a homemade hibiscus coconut oil prepared in my ONGROK Botanical Infuser, along with a bit of dried hibiscus powder for that vivid color.
Possibly the best thing about this cheesecake is that it can be made without ever having to turn your oven on. The dairy-free cheesecake filling is thick and creamy, and just requires a few hours to set in the fridge. Our cheesecake filling is nestled in a delicious crust made with walnuts and dates, and the recipe makes a nice thick crust for the perfect filling-to-crust ratio. Not to mention, it’s gluten-free and can be made dairy-free and vegan!