Rhubarb & Rosehip Cheesecake by Katie Bradley

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Ingredients:
  • For the base -
  • 1 1/2 cup raw nuts of choice
  • 1 cup pitted dates
  • 1/8 tsp salt

  • For the filling -
  • 2 tubs of vegan cream cheese
  • 1/2 cup icing sugar
  • 2 Tbsp Mr Fitzpaatrick's Rhubarb & Rosehip cordial
  • Rhubarb Jam
Method:

 

  1. Soak dates in boiling water until soft.
  2. Blend the dates, nuts and salt in a food processor. Add water very slowly (1 tsp at a time) if need to soften the mixture.
  3. Place into a lined 9-inch baking tin.
  4. Press down evenly, then set aside while you make the filling.
  5. Mix the vegan cream cheese with the cordial and scoop over the crumble/
  6. Add a layer of jam and then another layer of cream cheese.
  7. Add a sprinkle mixed nuts on top.

Recipe creation and photography by katieebradleyx

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Mr Fitzpatrick's Vintage Cordial
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Categories:

Baking/Desserts, Food, Vegan