Sweet Beet Raw Cashew Cheesecake

The colour alone of this delicious raw/vegan cheesecake should make you want to give this recipe a try. It may sound a little dodgy-- making a dessert with a vegetable --  but trust me, this is smooth and creamy, healthy dessert, will have you believing its loaded with berries, not beets.
So, why beets? Why not I say! Beets are high in vitamin C (to boost your immune system), fiber (to keep you moving), and essential minerals like potassium (good for your nerve and muscle function) and manganese (good for your bones, liver, kidneys, and pancreas). So have dessert and get healthy while you do it!

Forming the Crust for the mini Cheesecakes

As  Simple  as  1… 2… 3…  for  a  delicious  dessert

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Sweet Beet Raw Cashew Cheesecake

Gypsy boots Trail

Gypsy Boots Trail

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Prep Time
​30 minutes

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Freeze Time
​4 hours

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Total Time
​4 hrs 30 minutes

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Ingredients

Crust

• 1 cup almonds, raw
• 1 cup dates, pitted
• pinch of salt

Filling

• 1 small beet, finely shredded
• 1 cup cashews, soaked overnight
• 1/4 cup coconut milk, full fat 
• 3 tbsp honey, raw
• 2 tbsp fresh lemon juice

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Directions

• Soak cashews in bowl of water over night and drain them in the morning
• Soak dates in a bowl of warm water 15 minutes before beginning this recipe
• When dates are ready, pulse almonds in your food processor until chopped finely
• Add dates and salt and pulse again until a paste forms
• Press paste into a cupcake tin, flatten evenly, and place in the freezer while you prepare the filling. I lined mine with plastic wrap for easy removal
  • Also, if you find the crust paste too sticky to spread out, wet the back of a spoon and use that wet surface to smooth it out
• Clean food processor quickly and pulse cashews for a minute before adding the remaining ingredients, and mixing until the filling is as smooth as possible
• Pour filling over frozen crusts and return to freezer for at least 4 hours before serving
• Remove mini cheesecakes from freezer and serve