Prep Time: 30 Minutes
Cook time:
60 Minutes
Total Time:
 90 Minutes

Turkish delight is Shanes favourite sweet treat. Whenever we do our nuts and spices orders in Melbourne, indulging in some traditional Turkish delight from our favourite Middle Eastern grocer is a must! We were pleasantly surprised that most traditional brands don’t actually contain animal gelatine.

For Shane’s 35th birthday, I thought I’d surprise him with a raw vegan Turkish Delight cheesecake. For those who are familiar with Turkish delight, it’s a rose water desert jelly, covered in icing sugar. It’s sweet and delectable.

In this recipe, I like to use the rosewater in all flavours of the cake (base and filling) as you can see I’ve decorated mine with some vegan chocolate shards, rose buds, Turkish delight chunks, cotton candy, cacao nibs and some of the filling piped on top using a pipping bag. All of which is totally optional but fun to decorate if you have some artistic flare.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.


  • ¾ cup of oats
  • 8 Medjool dates (pitted)
  • 3/4 cup walnuts
  • ½ cup almonds
  • 1 1/2 tbsp. cacao powder
  • 1 tsp. maple syrup
  • 2 tbsp. coconut oil (melted)
  • Pinch sea salt
  • 1 tsp. rosewater


  • 2 cups of cashews (soaked for 8hrs)
  • 1/3 cup maple syrup
  • ½ cup coconut cream
  • ½ cup raspberries
  • ¼ cup fresh lemon juice
  • 1 tbsp. rosewater
  • ¼ cup coconut oil


  • Add dates, walnuts, cacao powder, maple syrup, coconut oil and salt into a high-powered blender. Process on medium/ high until blended but still a bit chunky (speed 6, 20sec) It should stick together if you were to make a ball with one.
  • Remove from processor and press into a medium spring form lined cake tin. We like to line ours with silicone sheet. Using the base of a rolling pin, pushing filling down until it’s flat and even, you could also use a cup, jar or bottle if you don’t have a rolling pin. Set aside in fridge as you prepare the filling
  • Add all filling ingredients to a high-powered blender and mix until very smooth (2mins, speed 10). If it won't come together, add a touch more lemon juice as the liquid should help it blend. You may need to scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavour/sweetness as needed.
  • Transfer to cake tin. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about an hour depending on size of dish. Expedite this process by popping them into the freezer for 30mins. You can also make this ahead of time (I usually make mine the day before and decorate the day I serve it)
  • Top with vegan chocolate shards, rose buds, Turkish delight chunks, cotton candy, cacao nibs and some of the filling piped on top using a pipping bag or as is!

* This cake will store well in the fridge for a few days, and in the freezer for up to a few weeks.
* This cake will stay firm at room temperature for about an hour, just be aware raw cakes don’t like heat or direct sun, so preferably have it out just before you serve.
*Recipe creates 1 large cheesecake or 10 mini cheesecakes (made in muffin silicone moulds)
*Prep time does not include soaking.

7 Steps in eating out as a vegan!

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