This Vegan Beet Cheesecake is a perfect no bake dessert. Also paleo, gluten-free, with a beautiful color, a creamy texture, and unbelievable taste.
1/2cupmedjool dates8 dates
1 1/2cupalmond flour
Beet Crystal Cheesecake
1/2 cup coconut oil melted
1/2 cup full-fat coconut milk
1/4 cup lemon juice freshly squeezed
1/2 cup maple syrup
2 cups raw cashews
1 teaspoon vanilla extract
1 tablespoon beet crystals
1/2 cup chocolate chips 87.5 grams3 oz
1/2 cup full-fat coconut cream
Place dates, almond flour, cocoa powder, and 1 tablespoon of coconut oil in a food processor. Process until you form a dough that you can easily clump up between your fingers. If the dough is too dry, add a bit more coconut oil, and process again until the dough comes together when you pinch it between your fingers.
Press some dough down the bottom of each cupcake pan cavity. I recommend using a silicone cupcake pan, to make it easy to remove the mini cheesecakes later. You could also use a large cheesecake pan and simply press the whole dough of the crust on the bottom of the pan.
Place cupcake pan with the dough in the freezer while you prepare the filling.
Beet Crystals Cheesecake
Start the night before, or a few hours prior, by soaking the cashews.
If starting the night before, simply soak the cashews in some room temperature water and let them sit on the counter soaking overnight.
If starting a few hours before, soak cashews in hot water for at least 1 hour.
Place all ingredients except for the beet crystals in a food processor.
Process for a few minutes. I like my cheesecake very creamy so I process mine for about 4 minutes. It will depend on how powerful your food processor is.
You might want to scrape the bowl of the food processor in between blending.
Now, divide the cheesecake batter in two.
Set one half aside.
Leave the other half of the batter in the food processor and add the beet crystals to it. Process until combined.
Spoon some of the white cheesecake batter on the bottom of the crust.
Right on top of it, in the middle, spoon some of the red beet crystals cheesecake batter.
Now repeat, alternating colors until you reach the top of the pan. You can use the pictures in the post above as reference.
Place in the freezer overnight.
To make the ganache, simply heat the coconut milk until almost a boil.
Pour over chocolate chips. Stir until everything is melted.
If necessary, place it in the microwave at 5 second intervals until all the chocolate is melted, and the ganache is smooth.
If ganache is grainy and separating, you can add a teaspoon of coconut oil to it, to try to smooth it out.
Let ganache come to room temperature before spooning or piping over cheesecakes.
Cheesecakes will keep well in the freezer for up to 1 week.
Let them sit on the counter for a few minutes before serving, so they have a chance to soften up.
Vegan Beet Cheesecake
Amount Per Serving (1 cheesecake)
* Percent Daily Values are based on a 2000 calorie diet.