These little Turkish delight beauties are almost too pretty to eat, but trust me you won’t be able to resist the flavor combination of the pistachio shortbread crust, cashew rose cheesecake filling, and rose water jelly. It’s Ramadan, and I figured this recipe would be perfect to make because we all need something delicious and sweet after we break our fasts, right? Nights wouldn’t be complete without a little something sweet (even if you’re not fasting).
I used mini 4.5″ springform pans to make these, because it’s a perfect serving size and so much easier to eat because you don’t have to cut slices like you would for a regular cheesecake. Another good thing about this recipe is that you’ll have a bit of leftover shortbread dough to make cookies! These have been pretty popular on Reddit and Instagram, so if you happen to give them a try, please let me know what you think and send my a picture!
Rose Pistachio Turkish Delight CheesecakesPrint Recipe
- Rose Cheesecake Filling
- 1 1/2 cups raw cashews
- 3 tbsp rose water
- 1 vanilla bean pod caviar
- 1/4 cup unsweetened full-fat coconut milk
- 1/4 cup olive oil
- 1/2 cup agave syrup
- 1/4 cup (28 grams) melted cocoa butter
- 1/4 tsp sea salt
- Rose Jelly
- 1/4 cup cane sugar
- 1.5 cups water
- 2 tbsp rose water
- 2 tbsp agar-agar
- pink vegan food coloring (optional)
- Pistachio Shortbread Crust
- 1 1/2 cups white all-purpose flour
- 1 cup softened vegan butter
- 1/2 cup organic confectioners sugar
- 1/2 cup organic cornstarch
- 1/2 cup chopped salted pistachios
- 1 tbsp rose water
- 2 tsp vanilla flavoring
Soak the cashews in boiling water for 1 hour. Preheat the oven to 325f.
While they're soaking, cream together the butter and organic confectioners sugar for a few minutes until smooth. Add the flour, cornstarch, pistachios, rose water, and vanilla flavoring and continue to mix with a hand/or stand mixer until combined completely.
Grease five mini 4.5" springform pans with vegan butter or cooking spray. Spoon 2-3 tbsp of the pistachio shortbread mixture into each pan and press down firmly and evenly. Place into the preheated oven for 20 minutes until slightly brown around edges (they will still look very pale on top). Allow them to cool or place into the fridge for the remaining time the cashews need to have softened fully.
Once the cashews have softened, drain and place them into a blender along with the rest of the rose cheesecake filling ingredients. Blend until completely smooth and creamy. Spoon 2-3 tbsp of this cheesecake filling on top of each shortbread crusts in the springform pans. Place this into the freezer for 1 hour to firm up.
Before the hour is up, prepare the rose jelly by adding all of the ingredients over medium heat in a small saucepan. Bring to a boil and then turn the heat to low to simmer the mixture for 5 minutes. Cool for 10 minutes before pouring the mixture evenly into all of the springform pans. Place into the freezer for an additional 30 minutes or until the jelly has set.
Take the cheesecakes out of the springform pans, and allow to come to room temperature for 15 minutes before serving. Enjoy!