This recipe came to be as a result of two reasons. Months ago, I found beet root powder at my local natural market and was intrigued. I didn’t have an intention for it at the time, but knew I would dream up a recipe eventually. Secondly, as I finish up my Counting Colors book, colorful desserts have been on my mind. Ta-da! This grain-free and vegan (primarily no-bake) cheesecake was born! I am so happy with how it turned out. It almost has a strawberry ice cream flavor; natural with a hint of sweetness. I have enjoyed a small sliver after dinner, with a drizzle of peanut butter on top (obviously). I have also sprinkled Hu Kitchen gems, because well, chocolate, and that combination is delicious as well. The recipe calls for a cassava-coconut crust, but you can go full no-bake by using this one instead. Spring has sprung, and this is the perfect dessert for warmer weather!
Pretty In Pink Cheesecake
Equipment
- High-speed Blender
- 8-inch Spring Form Pan
- hand mixer or stand mixer
Ingredients
For the crust
- 1/2 cup cassava flour
- 1/2 cup coconut flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot starch or tapioca starch
- 1/4 cup melted coconut oil
- 1/4 cup coconut nectar or maple syrup
For the cheesecake filling
- 3/4 cup full-fat coconut milk
- 2 cups raw cashews soaked 4-6 hours beforehand
- 2 ripe bananas, mashed from 2 medium. Equals about 3/4 cup
- 1/2 cup coconut cream
- 1 8-ounce package vegan cream cheese softened to room temperature
- 1/2 cup coconut nectar or maple syrup
- 1 tablespoon beet root powder
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
For the frosting (optional)
- 1/2 cup coconut oil, room temperature
- 1/2 cup palm oil shortening, room temperature can sub grass-fed butter, vegan butter, or ghee
- 2 tablespoon powdered monk fruit can sub coconut sugar or granulated sugar of choice
- 1 tablespoon arrowroot starch or tapioca starch
- 1 1/2 teaspoons beet root powder
- 2 tablespoons coconut nectar or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray an 8-inch round spring form cake pan with cooking spray.
- Make the crust. In a large bowl or stand mixer, mix the cassava flour, coconut flour, coconut sugar, and arrowroot starch. Stir to blend. In a separate small bowl, whisk together the melted coconut oil and maple syrup or coconut nectar. Pour the wet ingredients into the bowl with the dry ingredients.
- Start beating on medium speed, increasing the speed and continue to beat until a crumbly dough is formed. The dough should be the consistency of damp, coarse sand. Gather the dough and press it firmly in the bottom of the cake pan. Bake for 10 to 12 minutes, then set aside to cool, about 20 to 30 minutes.
- Meanwhile, make the filling. In a high-speed blender, mix the coconut milk, soaked cashews, mashed banana, coconut cream, vegan cream cheese, coconut nectar or maple syrup, beet root powder, and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth. Add the melted coconut oil and blend again.
- Pour the filling mixture into the cake pan with the crust. Transfer the cheesecake to the refrigerator to set, at least 12 hours or ideally overnight up to 24 hours. Serve and enjoy, or make the frosting.
- To make the frosting, in a large mixing bowl, combine the coconut oil and palm oil shortening. Beat with a hand mixer until fluffy, about 1 minute.
- Add the powdered monk fruit, beet root powder, starch and beat again. Add the maple syrup and vanilla and beat until everything is combined, using a spatula to scrape down the sides as needed.
- Using a spatula, mix the frosting. Use the frosting immediately, spreading it evenly on top of the set and chilled cheesecake. Enjoy immediately (if put back in the fridge, the frosting will harden, but it is still delicious!).
