No-Bake Vegan Biscuit Cheesecake With Edible Flowers

Icebox cake with zero baking. Four layers of tea biscuits and a creamy cashew-macadamia cheese, topped with beautiful flowers.

No-Bake Vegan Biscuit Cheesecake With Edible Flowers

This Shavuot I decided to make my own version for the classic Israeli biscuit cake ('ugat bisquivitim').

biscuit layer

I wanted to make it special but simple.

So I combined store-bought spelt biscuits with homemade vegan cheese.

Bini decorating the cake with edible flowers
no bake vegan biscuit cheesecake with edible flowers from above

But really the focus here is the edible flowers!

Bini, my friend, and a super talented flower artist agreed to join forces with me on this recipe and decorated the cake.

We chose a mix of purple, yellow and orange flowers and the result is festive and beautiful!

a piece of no bake vegan cheese cake with purple flowers
a bite of no bake vegan cheese cake with layers of biscuits

Take a look at Bini's beautiful website and IG!

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Think Ahead
12 hours
Prep Time
30 minutes


For the cashew-macadamia cheese

  • 3.5 oz natural cashew (soaked in warm water for a minimum of 1 hour)
  • 3.5 oz natural macadamia (soaked in warm water for a minimum of 1 hour)
  • 4 fl oz coconut cream
  • 1 tbsp melted coconut oil
  • 1 tsp apple vinegar
  • 2 tsp fresh lemon juice
  • 2 tbsp agave or maple syrup
  • 1 tsp vanilla extract

For the cake

  • 14 oz biscuits (I used spelt tea biscuits)
  • 10.25 fl oz over-night cooled coconut cream (the white creamy part only, you may need a few packages)

For decoration

  • 1 mix of edible flowers


  1. Prepare the cheese (you can prepare a day-two in advance) - strain the nuts and transfer to a high-speed blender or food processor along with the remaining cheese ingredients. Blend until smooth and creamy and store in the fridge until you ready to assemble the cake.

  2. Prepare the cream - open the coconut cream and separate the white creamy liquid from the water. Transfer 10 oz (~300 ml) (if using the original quantities) of the white cream to a standing mixer and whip until stable.

  3. Add the cold cashew-macadamia cheese into the whipped coconut cream and mix gently.

  4. Place a 6X6 inch (~16X16 cm) cake ring on top of a parchment paper layered plate or board. Prepare a plate with 0.25 cup coconut milk or other.

  5. Assemble the cake - dip the biscuits in the milk (one at a time) and create an even layer of biscuits. Pour 1/4 of the cream and cover evenly. Continue with another layer of biscuits and so on until you have 4 even layers (finishing with cream on top).

  6. Transfer the cake to the fridge for a minimum of 6 hours.

  7. Before serving - use a sharp knife to loosen the cake from the ring and transfer it to a serving plate. Decorate with edible flowers and serve.

Notes -

  • The cake can be stored in the fridge for up to 4 days. The flowers decoration should be done before serving.

  • The cashew-macadamia cheese could be replaced with 10 oz (~300 ml) store-bought vegan cream cheese.

  • You can use fresh fruits instead of flowers.