apricot rosemary cheesecake

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.



    • Kristina Sloggett says

      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 😉

    • Kristina Sloggett says

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

    • Kristina Sloggett says

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

    • Kristina Sloggett says

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

  1. Cheryl says

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

    • Kristina Sloggett says

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

    • Kristina Sloggett says

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

  2. Allison F. says

    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!

  3. A. Doolittle says

    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…..

    • Kristina Sloggett says

      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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