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!
No-Bake Hibiscus Cheesecake
- ONGROK 4-piece Grinder
- ONGROK Botanical Infuser
- ONGROK Micron Filter Bag
- Food processor
- 7-inch springform pan
- Blender
- Rubber or offset spatula
For the hibiscus-infused oil
- ½ cup dried hibiscus flowers, ground
- 1 cup coconut oil
- 1 tbsp ONGROK Sunflower Lecithin
For the crust
- 8 Medjool dates, pitted
- 1 ½ cups raw walnuts
- 3 tbsp almond flour
- ¼ tsp sea salt
For the filling
- 16 oz vegan cream cheese, softened
- ½ cup hibiscus-infused coconut oil
- 1 lemon, zested
- ⅓ cup lemon juice
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tbsp hibiscus powder
- fresh fruit for topping
Grind dried hibiscus flowers in your ONGROK 4-piece grinder.
Transfer ground hibiscus flowers to the base of your ONGROK Botanical Infuser machine, along with coconut oil and sunflower lecithin. Give the mixture a quick stir. Set temperature to 160℉. Press the 1 hour button for infused oil and let the machine run through its cycle.
Once oil is done, strain mixture through ONGROK Micron Filter Bag into a bowl. Transfer to an air-tight container.
Add dates to a food processor. Process until dates roll into one ball. Add remaining crust ingredients and pulse a few times until walnuts are in small crumbs and the mixture sticks together when pinched. Be careful not to over-process!
Transfer crust mixture to your springform pan. Press mixture evenly into pan. Let chill in the fridge for a few minutes while you prepare your filling.
Combine all ingredients for filling in a blender and blend until smooth. Transfer filling to crust and smooth evenly with a spatula. Let firm up in the fridge for 8 hours or overnight.
Right before serving, remove outer ring from your springform pan. Top with fresh fruit and serve.
Annie Trimber 