A delicious combination of vanilla, rose and raspberry, this vegan cheesecake is so easy to make and is free of sugar, gluten, refined sugars and oils.
Preheat oven to 180C and line a square baking pan with baking paper.
Mix all the ingredients together in a bowl until it forms a dough.
Press onto the square pan and prick all over with a fork (this prevents rising).
Bake for 15 minutes, rotating it halfway. Let cool on the counter and place in the freezer, uncovered, while you prepare the filling.
In a high-speed blender, blend together the cashews, dates, lemon zest and juice, coconut yogurt and vanilla extract.
Pour half of this filling onto the crust and place back in the freezer while you prepare the next layer of filling.
Into the remaining filling mixture, mix in the dragonfruit powder and rosewater.
Gently pour over and spread on top of the previous layer, making sure not to mix up the two layers. Place back in the freezer while you prepare the raspberry swirl.
In the same blender jug (no need to wash), blend all the raspberry swirl ingredients.
Evenly pour teaspoonfuls of sauce onto the filling. Swirl with a knife. (Make sure not to go to deep with the knife as we don't wanna mix the fillings too much or damage the crust).
Cover with cling film and place back in the freezer. Allow it to set at least 4 hours, or ideally overnight. Slice into squares and serve. Enjoy!