Dessert Paleo Product Review Recipes vegan

No-Bake Hibiscus Cheesecake

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.

No-Bake Hibiscus-Infused Cheesecake

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
  1. Grind dried hibiscus flowers in your ONGROK 4-piece grinder.

  2. 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.

  3. Once oil is done, strain mixture through ONGROK Micron Filter Bag into a bowl. Transfer to an air-tight container.

  4. 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!

  5. 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.

  6. 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.

  7. Right before serving, remove outer ring from your springform pan. Top with fresh fruit and serve.

Dessert
cheesecake, dairy-free, gluten-free, hibiscus, no-bake, paleo, paleo-friendly, vegan

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