It’s been a while since the last recipe I wrote and it feels great to be back and share with you this creamy Beetroot & Raspberry Cheesecake. Made with dairy-free ingredients, it is also gluten-free, refined sugar-free and raw, to keep all the nutrients.
What I like the most about cheesecakes is that you can play with so many different flavors, which I have done in various recipes such as this peanut butter cheesecake, my caramelized banana & Speculoos cheesecake or this super creamy beetroot cheesecake. There is one for everyone 😊.
The culinary usages of beetroot are numerous and its benefits too.
Beetroots are filled with vitamins and minerals such as zinc, calcium (which is important for bones health), magnesium (contributing to your mental well-being), phosphor, zinc, potassium and copper.
I use some beetroot powder in this recipe so that we get a creamy and silky filling. I also use some raspberry powder because as I am writing we are in November and this is not a month to consume fresh raspberries. If you fancy having raspberries in winter, I would recommend you to buy frozen ones so that they keep as much of their nutrients.
Do you know what’s the secret to the creaminess of this Beetroot & Raspberry Cheesecake ?
Well there are many 😊 and one of them is that you need to have a good blender! I am not asking you to buy a Vitamix (I still dream of the day I will get mine), but one that will be powerful enough to get you a silky filling. Blend the cashews and all other ingredients that compose the filling until smooth, and make sure you don’t have any lumps of cashews left or a grainy texture. This is also the reason why I ask that you leave the cashews to soak in water at least 2 hours beforehand.
For the base :
This cheesecake is raw, but if you are like me and can’t resist the taste of toasted almonds (or any toasted nuts for that matter!) then don’t hesitate one second and roast them for a few minutes! This will enhance the flavors and create a sandy texture that I just LOVE. Skip this step if you want to make a raw cheesecake.
As a word of caution: let the almonds cool down a little (10 minutes) before mixing, or else you will end up with a nut butter.
I have divided this Beetroot & Raspberries Cheesecake into some muffin tins but feel free to make a large one. Both options are great!
Decorate with some leftover almond mix from the base, and some beetroot and raspberry filling by putting it into a piping bag (see picture) to create an icing.
For the base:
- 1 ½ cup almonds
- 1 cup desiccated coconut
- 4 tbsp. coconut sugar
- 3 tbsp. coconut oil
- ½ tsp. salt
For the filling:
- 2 cups cashew nuts
- 1 can of coconut milk
- 4 tbsp. maple syrup
- 1 tsp. vanilla extract
- ½ cup of coconut oil
- 2 tbsp. beetroot powder
- 4 tbsp. raspberry powder (or 1 cup of raspberries)
- 1 pinch of salt
- Juice of half a lemon
- Before you start the recipe: place the cashew nuts in a bowl filled with water and leave aside for a minimum of 2 hours.
- For the base:
- Preheat the oven to 150°C. Place the almonds on a
baking tray and roast for about 7 minutes (this step is optional).
- If roasted let the almonds cool down a bit before
mixing. Place the almonds in your food processor and blend
until finely ground.
- Next, add the desiccated coconut, coconut sugar, coconut oil, and salt and mix until it becomes slightly sticky.
- Press the mixture into each of your muffin tins (about 1 cm height). Place in the freezer.
- For the filling:
- Drain the cashew nuts and place them in a food processor with all other ingredients for the filling. Blend until it has reached a smooth consistency.
- Transfer into your muffin tins and place in the freezer for about 2 to 4 hours.
- Take out of the freezer about 20 minutes before serving. You can use the leftover filling for the icing.
I hope you try and like these creamy Beetroot & Raspberries Cheesecake if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!