Turkish Delight Cheesecake | sheerluxe.com
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Prep Time: 45 Minutes | Freeze Time: 3 Hours 30 Minutes

Love it or loath it, Turkish Delight is one of the most distinct sweet treat flavours. If you're a fan, you'll love this twist on a classic cheesecake. What's more, it's completely gluten-free and vegan, too.

Serves 12



  • 100g (3½ oz) of raw macadamia nuts
  • 50g (1¾ oz) of unsweetened desiccated coconut
  • 200g (7 oz) of buckwheat kernels
  • 40g (1½ oz/₁⁄₃ cup) of cacao powder
  • 80ml (2½ fl oz/₁⁄₃ cup) of rice malt syrup
  • ¼ teaspoon of ground sea salt


  • 300g (10½ oz) of raw cashew nuts
  • 200ml (7 fl oz) of rice malt syrup
  • 60ml (2 fl oz/¼ cup) of freshly squeezed lemon juice
  • 50g (1¾ oz) of coconut oil, softened
  • 400ml (13½ fl oz) of tinned coconut cream
  • ½ teaspoon of vanilla extract
  • 1 teaspoon of cacao powder
  • 2 teaspoons of beetroot (beet) powder
  • 2 teaspoons of rosewater extract
  • 50g (1¾ oz) of dried cranberries, to garnish
  • 40g (1½ oz) of pistachios, chopped, to garnish


  • 1 teaspoon of rosewater
  • 40g (1½ oz/₁⁄₃ cup) of cacao powder
  • 60g (2 oz) of coconut oil, melted
  • 20ml (¾ fl oz) of maple syrup


  1. Put the cashew nuts for the filling in a large bowl and cover with boiling water. Soak for at least 30 minutes.
  2. Line the base and sides of a 20cm wide × 7cm deep (8inch x 3innch) round springform cake tin with baking paper.
  3. For the base, blend the macadamia nuts, desiccated coconut, buckwheat kernels and cacao powder in a food processor and mix to a crumb-like texture. Add the rice malt syrup, 30ml (1fl oz) water and the salt and pulse until well combined. Using a wet spoon, press the mixture onto the bottom of the prepared cake tin. Freeze while you prepare the filling.
  4. Drain and rinse the soaked cashew nuts very well. Blend the cashew nuts, rice malt syrup, lemon juice, coconut oil, coconut cream and vanilla in a food processor or high-speed blender until very smooth.
  5. Divide the filling equally into two bowls. In one bowl add the cacao powder and mix until smooth. In the second bowl add the beetroot powder and rosewater extract and mix well.
  6. Dollop small amounts of each mixture on top of the prepared base, alternating between the two colours. Tap the cake tin on the bench to smooth the top. Using a skewer, gently swirl the two fillings together to create a marble effect. Freeze for 3 hours.
  7. Carefully remove the cheesecake from the tin, discard the baking paper and transfer to a serving plate.
  8. For the chocolate, mix the rosewater, cacao powder, melted coconut oil and maple syrup until smooth.
  9. Drizzle over the edge of the cheesecake and quickly garnish the top with dried cranberries and chopped pistachios. Refrigerate for 15 minutes to allow the chocolate to set.
  10. Remove from the freezer and let it sit at room temperature for 30 minutes before serving.
  11. Store the remaining cheesecake in an airtight container in the freezer for up to one month.


Recipe extracted from The Healthy Convert by Nicole Maree (Hardie Grant, £14.99)
Photography © Elisa Watson

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