apricot rosemary cheesecake

by Kristina Sloggett

in Dessert, Gluten Free, recipes, Vegan

apricot rosemary cheesecake

Today is National Cheesecake Day – I have to celebrate that one.

I am celebrating apricot and rosemary too – one of my favorite flavor pairings.

apricot rosemary cheesecake with almond fig crust

…and can I just talk about this almond fig crust again? It is also a new favorite, and after making this crust several times, I now know to make extra so I can roll it into snack bites. Delicious almond fig snack bites.

The almond fig crust is a perfect base for this sweet and savory cheesecake.

apricot rosemary cheesecake

apricot rosemary cheesecake

YIELD: one 8-9 inch cheesecake

dairy, egg, soy and gluten free, vegan


apricot paste:

1 cup dried apricots
1/2 teaspoon lemon zest
juice of 1 lemon
1 tablespoon ground chia


3 cups raw cashews, soaked several hours / overnight
1/3 cup cashew milk (So Delicious carton)
3 tablespoons ground chia
3 sprigs rosemary, stemmed and chopped
juice of one lemon
3 tablespoons agave


this recipe for almond fig crust


apricot paste:

Soak apricots in bowl of water several hours. Drain and place in food processor with lemon zest, lemon juice, and ground chia. Process several minutes into smooth paste. Return to soaking bowl, cover and refrigerate while you prepare cheesecake filling.


Process cashews in food processor until semi smooth. Add cashew milk, ground chia, rosemary, lemon juice, and agave, blend until creamy. Spread in an even layer over crust. Place in freezer at least 30 minutes to partially set. Using a spoon, create a swirl or design through cheesecake surface, about halfway down. Pipe apricot paste into cheesecake swirl (you can also spoon apricot paste around the surface and run a knife through). Return to freezer to set completely.

Transfer to refrigerator several hours before cutting/serving.

vegan apricot rosemary cheesecake

Sweet and savory fan?

Cheesecake fan? I have put together a delicious cheesecake recipe collection just for you!


this recipe was shared with Healthy Vegan Fridays.


{ 27 comments… read them below or add one }

1 lindsay July 30, 2013 at 4:49 am

the batter might not ever make it to the pan with me, just sayin.


2 Kristina Sloggett July 30, 2013 at 11:07 am

well, yeah. you see that swirl part? I had to “take out” that much cheesecake to fill with the apricot paste – that was my taste test 😉


3 Kath (My Funny Little Life) July 30, 2013 at 4:51 am

I love that you used rosemary!!!!!! 😀


4 Kristina Sloggett July 30, 2013 at 11:06 am

😀 it turned out even better than I imagined… Jason loves it too (we both love rosemary!)


5 Heather (Where's the Beach) July 30, 2013 at 8:01 am

I’m going to agree with Lindsay! I am going to have to set aside a day and pick a few of your recipes and go crazy in the kitchen. Hope you’re doing well!


6 Kristina Sloggett July 30, 2013 at 11:06 am

aww, YAY! that sounds nice, wish I could come over when you do! :)


7 Bianca- Vegan Crunk July 30, 2013 at 9:21 am

I would never think to combine apricot and rosemary, but I bet that’s a delicious combo!!


8 Kristina Sloggett July 30, 2013 at 11:05 am

it is – you should try it Bianca!


9 Heather @ Better With Veggies July 30, 2013 at 10:00 am

I haven’t had cheesecake in ages, but girl this looks amazing!!


10 Kristina Sloggett July 30, 2013 at 11:05 am

it’s Cheesecake Day – time to change that! 😉


11 Emma July 30, 2013 at 10:20 am

mmmm, this sounds so tasty. I love fruit and herbs together. I often add herbs to smoothies and fruit cordials.


12 Kristina Sloggett July 30, 2013 at 11:04 am

during the summer (when I can walk outside to my fresh herbs!), I often add them to smoothies also! such a nice surprise flavor.


13 Kate | Food Babbles July 30, 2013 at 10:37 am

This cheesecake is GORGEOUS!! Love the creative almond fig crust and the sweet/savory filling. I adore herbs, cheese and fruit together. I need to make this soon. Lovely!


14 Kristina Sloggett July 30, 2013 at 11:04 am

thank you Kate! I love rosemary, and it pairs so well with apricot, I think. so happy this appeals to you, enjoy!


15 Cheryl July 30, 2013 at 11:00 am

Do you have any alternative suggestions to the buckwheat cereal for making the crust? It sounds AMAZING other than that…


16 Kristina Sloggett July 30, 2013 at 11:03 am

hi Cheryl, you can use another hearty cereal in its place, or simply use a greater quantity of almonds/nuts and figs. thank you!


17 Cheryl July 30, 2013 at 11:16 am

More nuts, I can definitely do that! Thank you!


18 Angeline July 30, 2013 at 2:35 pm

Looks divine! What do you think about using fresh apricots instead of re-hydrated dried apricots?


19 Kristina Sloggett July 30, 2013 at 4:46 pm

hi Angeline, and thank you! I have always made my apricot paste with dried apricots; it might work though?


20 Chenoa July 30, 2013 at 6:57 pm

That sounds decadent! By any chance do you have a “printer-friendly” copy of this recipe?


21 Kristina Sloggett July 31, 2013 at 3:30 pm

hi Chenoa, thank you!! I do not have a print button; the easiest would be to copy/paste into a document and print.


22 Allison F. July 31, 2013 at 6:49 am

Whoops, the first link to say “this almond fig crust” (in the body of the blog entry) links to your Instagram! The second one (in the recipe) is correct, though. Thanks for a great recipe!


23 Kristina Sloggett July 31, 2013 at 12:16 pm

ah, thank you Allison – corrected it 😉


24 April July 31, 2013 at 10:18 am

Would vanilla almond milk work with this instead of cashew?


25 Kristina Sloggett July 31, 2013 at 12:13 pm

I have not tried it, but yes I think it would (similar consistency). enjoy!


26 A. Doolittle August 4, 2013 at 5:40 am

Thanks for this intriguing recipe! Is the chia supposed to act as a thickener? If so, will milled flax seed work as a reliable substitute, or do you think it imparts too much of a “nutty” taste? Could tapioca also work as a substitute thickener for the cheesecake? The chia (so far) is coming across slightly crunchy (even though I ground it to powder in a coffee grinder) and is adding dark flecks to my dessert (which I’m using to impress 12 picky vegans). I’m only 2/3 through the process of making it, and my Vita Mix broke under the strain of pureeing the cashews…..


27 Kristina Sloggett August 4, 2013 at 8:58 am

ground flax would work just as well, yes! and any nutty flavor (likely minimal) would be fine, because the rosemary portion is meant to be slightly “savory”. white chia would also work. I am unsure why it is crunchy? I have not worked with tapioca in this way, so I do not want to recommend it?

also, were the cashews soaked? I always have a very easy time with soaked cashews in my vita mix, it honestly takes less than a minute, usually – very surprising to hear raw soaked cashews would break a powerful blender.

I hope everything else works smoothly for you, enjoy!


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