Pear & Hibiscus Cheesecake – The Wild Way

| 28 March 2018

If you are looking to take your cheesecake to the next level this is the perfect recipe for you

It is magical, nourishing, satisfying and one of the most beautiful cheesecakes we’ve created. Today we are sharing this wonderful recipe with you all and we hope you like it! (Needless to say, it is all-plants, vegan, gluten-free, soy-free and just downright delicious).

Pear & Hibiscus Cheesecake 


Soaking liquid

500 gr agave
350 gr beet juice
250 gr water
Juice of 2 lemons
1 cup hibiscus
2 pears (peeled, cored and chopped finely)

Cake crust

1 + 1/2 almonds
1 cup coconut flakes
1 cup dates (soaked)
1 + 1/2 cup algarroba
1/8 tsp salt

Cheesecake filling 

3 cups soaked cashews
150 gr Irish moss
1 cup soaking liquid
1/2 cup agave
1/2 cup lemon juice
1 cup of coconut oil


Mix all the soaking liquid ingredients and let the mixture sit to infuse the flavours. Add the pears into the mixture and let them soak overnight. Mix all the crust ingredients together in a food processor until fine. Grease a cake tin with coconut oil and press the base into the tin. Blend all the filling ingredients in a high-speed blender or food processor until smooth. Stir the pears into the blended cheesecake filling. After that add it into the cake tin and chill for 2 hours.

Optional topping: Soaked pears (approximately a quarter pear per serving)


With Celebration & Appreciation,

Joel & Aiste