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Healthy Rosewater Raspberry Cheesecake

Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree

This Healthy Rosewater Raspberry Cheesecake is gluten-free, refined sugar free, and is super easy to make! Sweet, subtle and delicate, it is a delicious summery dessert!

 Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree

Raspberries. Tart, sweet, zingy.

I have a mixed opinion on raspberries. They’re often quite sour, which overwhelms the flavour. Then the pips get stuck in your teeth. And, well, it pretty much leaves you wondering why you ate the little red berry in the first place.

But then you remember – ah of course, for the vitamins, minerals, antioxidants, and the fact they are a summer fruit.

Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree

Personally, I’m more inclined towards strawberries.
However, this year my mum ended up with an impressive army of raspberry plants, lovingly grown and hand-picked from her fruit & vegetable patch. There were so many that they filled two large food bags and had to be frozen!

I’m not keen on using raspberries in smoothies, as they turn out gritty from the pips. So in the freezer they remained.

Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree

Yesterday, I was sorting through the kitchen cupboard, and saw a bottle of unopened rosewater extract. With a few packs of soft cheese and half a pot of double cream left in the fridge, I thought ‘I should make a cheesecake!‘.

I was in the process of mixing cream cheese, a drizzle of cream (which can be substituted with mascarpone or more Greek yoghurt😉), the vanilla stevia, and the rosewater, when a thought dawned on me. The mixture looked significantly not pink. Racking my brains, I tried to think of what I could use to naturally colour this cheesecake filling.

Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree

Then I had an idea – the frozen raspberries!

Removing them from the freezer, I snapped a chunk off the side, placed it in a small bowl, and microwaved it for 2 minutes.

This left a warm, deep red mush, which I poured into a sieve held over the cheesecake mixture. With the back of a spoon, I pressed the raspberries against the metal sieve, and the juice dripped through and swirled a red pattern into the filling. The healthy rosewater raspberry cheesecake was in the process of creation.

Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree

I whisked it for a few minutes, then tasted the soft pink mixture. Sweet, NOT-SOUR, fruity raspberry followed by mellow, creamy cheese, a hint of calming vanilla, and finishing with a curl of gentle, fuzzy, delicate rose petals.

Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree

As for the base, it consists of ground almonds, honey and a little coconut oil (or butter). The toasty nuttiness compliments the smooth, fragrant filling, along with the optional dark chocolate drizzle which I added to the mix. Altogether, it became this healthy rosewater raspberry cheesecake:

Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree

You’ve got to try this elegant and interesting combination! I hadn’t really used rosewater before, as it is quite a quirky flavour concept. But this showed me that it’s a beautiful idea!

Healthy Rosewater Raspberry Cheesecake #healthy #sugarfree #glutenfree


Healthy Rosewater Raspberry Cheesecake

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 5 hours

Yield: 1 large cheesecake

Serving Size: 1/8th of cheesecake

This Healthy Rosewater Raspberry Cheesecake is gluten-free, refined sugar free, and is super easy to make! Sweet, subtle and delicate, it is a delicious summery dessert!


    For the Cheesecake Base:
  • •100 g ground almonds
  • •3 tbsp maple syrup (or honey)
  • •2 tbsp coconut oil, melted (OR butter, or a different oil of choice)
  • For the Cheesecake Filling:
  • •350 g (x1 tub) cream cheese*
  • •100 g Greek yoghurt (plain or vanilla)*
  • •100 g thick double cream (OR mascarpone OR more Greek yoghurt)*
  • •1/2 tsp liquid stevia** (I used vanilla creme stevia)
  • •2 tsp rosewater extract (I use this one)
  • •100 g fresh raspberry OR strawberry juice***
  • •50g cornflour ****
  • For the dark chocolate drizzle:
  • •2 tbsp cocoa powder
  • •2 tsp honey (or maple syrup)
  • •1-2 tsp milk


  1. Preheat the oven to 180°C [160°C fan, 350°F, gas 4], and grease an 8x8inch round cake pan.
  2. In a small bowl, mix the ground almonds, maple syrup (or honey) and coconut oil (or butter). Press into a flat, even layer in the bottom of the cake pan. Bake for 10 minutes, then remove from oven (leave the oven on, and turn down to 160°C [140°C fan, 320°F, gas 3]).
  3. In a mixing bowl, combine the cream cheese, Greek yoghurt and cream (or mascarpone or Greek yoghurt), stirring until no lumps remain. Add 1/2 tsp of (vanilla) creme stevia and 1 teaspoon of rosewater extract. TASTE a little teaspoonful.
  4. The flavour should be quite mild, so add another teaspoon or less, and taste again until satisfied. To be on the safe side, leave it at a subtle level (rose is a gentle flavour anyway) otherwise you'll end up with a weird bitter taste.
  5. Stir in the cornflour, then use a hand-whisk (or just a spoon) to beat for 3 minutes. Once smooth, add the raspberry juice. (I defrosted 50 raspberries by microwaving them for 2 minutes. Then I pressed them in a sieve with the back of a spoon. The juice and some pip-free pulp went through to the other side, and I scraped it into the mixture. This was about 100g.)
  6. Stir thoroughly, and the mixture will be a pale pink (this will darken as it cooks).
  7. Pour the filling mixture onto the base in the baking tin, and smooth out to the edges, so the top is flat. Bake in oven at 160°C for 30 minutes, then turn the heat off but leave cheesecake in oven for a further 10 minutes. Remove from oven and run a spatula or knife around the edge, to prevent cracking. Leave to cool.
  8. Once cooled, refrigerate for at least 3 hours to firm up.
  9. Store in fridge for up to 4 days.


*Dairy-free yoghurt and milk will work, but I haven't tested this using dairy-free cream cheese, so I don't know if it would work. If you make this cheesecake using dairy-free substitutes, please let me know how it went!

**If you don't have liquid stevia (I really recommend it!), instead use 60 g (1/4 cup) honey/maple syrup + 1 tsp vanilla bean paste/extract.

*** I microwaved about 50 frozen raspberries for 2 minutes, then poured them into a sieve. I used the back of a spoon to press the raspberry pulp against the sieve, over the bowl, so that the juice and some pip-free pulp was added to the mixture.

****This helps the cheesecake set better, but you can omit if you don't want to include starch.


  • Reply


    August 25, 2017

    This was yummy! Really delicate flavour, nice consistency. Thanks for posting 🙂

    • Reply


      August 27, 2017

      Thank you for trying the cheesecake! I’m glad you enjoyed it 😊

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