Rejoice! A super easy to make free from dairy, soy & gluten no bake cheescake.
Delicate floral notes of chamomile and sweet vanilla accompanied by fresh blueberries make this creamy cheesecake the perfect afternoon treat to enjoy with your cuppa. Our whole chamomile flower tea comes from the Egyptian plains and we use just the flower head to deliver the best tasting brew. These delicate chamomile flower heads are easily damaged as they are hand-picked, packed & transported which inevitably leads to some dust. To minimise this, we recommend you treat your chamomile tea gently.
Did you know that chamomile has many medicinal qualities? Well known benefits include sleep-promoting properties, relaxing muscles and soothing anxiety, you’ll therefore also find it in our suitably named “Sleep” super tea.
Ingredients for the base:
- 2 cups of pecans
- 6 madjoul dates (pitted)
- 1 pinch of himalayan salt
- 1 tablespoon of brown rice syrup
Ingredients for the filling:
- 2 cups cashews (soaked in water for 6 hours and rinsed)
- 3/4 cup maple syrup
- 1 vanilla pod
- 1 teaspoon vanilla extract
- 2 tablespoon of lemon juice
- 100ml water
- 2 tablespoons of loose leaf Chamomile Tea
- 1 can of coconut milk (chill in the fridge overnight. Top tip: only use the thick part from the top of the can)
- 1 cup coconut butter (melted)
How to make the cheesecake
- Working from the bottom up! To start you will begin by preparing the base of the cheesecake. Add the pecans to your food processor and process until they reach a crumbly texture.
- Next up add the dates, syrup and salt and process further until the mixture is combined into a dough texture.
- Press the dough into the bottom of a cake tin, firmly packing it down as you go.
- Then place the dough & cake tin in the freezer while you go on to prepare the cheesecake filling.
- First cut the vanilla pod right down the middle and scrape out the seeds using the back of your knife.
- Then heat the water just below boiling point and pour it over the chamomile tea. Allow it to steep in a jug or a large mug for 10 minutes or so before draining the chamomile tea from the loose leaf.
- Grab your food processor and blend the cashews, chamomile tea, maple syrup, lemon juice, vanilla and coconut milk for about 5 minutes or until completely smooth (with no lumps!).
- Then add the melted coconut butter and blend again for 20 seconds to fully combine this with the rest of the mixture.
- Set this aside and head to your freezer and remove the cheezecake base. Pour the filling onto the base. As you pour gently tap the cake tin on your counter a cuple of times to knock out any sneaky air bubbles.
- Place the whole thing in the freezer to set for 4 hours (or you can leave it overnight).
- Take the cheesecake out of the fridge and go wild decorating with lots of fresh blueberries and more whole chamomile flowers.
- Before serving its best to let the cheesecake thaw slightly (20-40 minutes).
Have you made this?
We love seeing photos of our tea infused cakes & bakes, tell us about it by tagging us on social @wearetea or send us an email to firstname.lastname@example.org.
Inspired to make more chamomile recipes?
Check out our recipes for:
- Chamomile & Lemon Tart: easy lemon tart recipe made with a chamomile tea pastry crust and a dusting of chamomile-infused powdered sugar. The zingy lemon and the sweet chamomile are the perfect flavour combos.
- Chamomile Crème Brûlée: vegan crème brulée recipe made with chamomile tea - dream! Plus it only takes less than half an hour to make.
- Chamomile Cake with Honey Frosting: fluffy chamomile cake with a salted honey buttercream frosting. The honey gives it a deep flavour, while the sea salt adds a sophisticated element to cut through the sweetness. Yum!