Vegan Beetroot Cheesecake



It's been a long time since I posted a fancy dessert recipe on the blog but I've been wanting to make something a bit exciting for a while now! Don't get me wrong, I loved this easy chocolate avocado mousse, but it felt good to get creative in the kitchen and make this vegan beetroot cheesecake. I love the pink colour — it's so pretty and the beetroot adds a really nice taste.

I created this recipe in collaboration with Bounce to celebrate the launch of their new v-life vegan protein ball range. 

Bounce were kind enough to send me some of the new v-life balls to try, and challenged me to create a tasty recipe inspired by one of the new flavours. 

I chose to create a recipe inspired by the beetroot & cashew ball because a) it's absolutely delicious and b) I really like eating pink food. As you'll know if you've tried my beetroot and maca zoats recipe!

I adapted a simple vegan cheesecake recipe from Minimalist Baker, as I've followed it before to make mini cheesecakes and it works so well, with a couple of ingredient swaps. What's more, it only requires seven ingredients which is a winner for me — when it comes to baking, I'm all about low fuss simplicity!

It takes around 20 minutes to prep this dessert, but remember to allow 4-6 hours in the freezer for it to firm up. Definitely a crowd pleaser, the sweet beetroot and slightly tart lemon work so perfectly with the silky coconut cream and people will never believe how easy it is to make. 



Made with all natural food, you can easily source all the ingredients in the supermarket and they won't break the bank.


Ingredients


For the base:

210g pitted dates
110g almonds 

For the filling:

180g cashews, soaked for 3-4 hours
Juice of 1 large lemon (approx 50ml)
80g melted coconut oil
150ml full fat coconut milk - try to scoop the cream from the top
120ml maple syrup
1 medium sized cooked beetroot + 1 tbsp beetroot juice

Method


1) First of all, add the pitted dates to the food processor until they are in little pieces and it starts to form into a ball. Remove and set aside.
2) Next, add the almonds to the food processor and blitz until it is almost a meal. Add the dates to the mix and blitz until the mixture starts to form a dough.
3) Lightly grease a round baking tin with coconut oil. A good tip is cutting baking parchment into two long strips and putting it in the bottom of the tin so you have tabs to help you remove the cheesecake once its set.
4) Heap the mixture into the baking tin and press down really firmly. I used the back of a spoon and my fingertips to press it down fully. Then place in the freezer to firm up for 15 minutes.
5) Add all the filling ingredients into the food processor and whizz for around a minute, or until smooth. Taste and add more of the coconut milk, maple syrup or beetroot juice accordingly.
6) Scoop the mixture into the baking tin. Spread it evenly and then place the cheesecake in the freezer for 4-6 hours to set.


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