Raw Chocolate Beet Cheesecake: A Vibrant Vegan Delight



Dive into the colorful and healthy world of vegan desserts with this Raw Chocolate Beet Cheesecake, a lush dessert that combines the earthy tones of beets with the rich depth of chocolate, all resting on a gluten-free crust. This cake is not only a treat for the taste buds but also a visual feast, thanks to its vibrant pink hue provided by beetroot powder. Perfect for those seeking a plant-based indulgence, this cheesecake is easy to make, requiring no baking, and is packed with wholesome ingredients.


For the Crust:

  • 1 cup (150g) raw almonds
  • 1 cup (175g) pitted dates
  • 1/4 cup (25g) raw cacao powder
  • A pinch of sea salt

For the Filling:

  • 2 cups (300g) raw cashews, soaked for 4 hours then drained
  • 1/2 cup (120ml) coconut oil, melted
  • 1/2 cup (120ml) maple syrup
  • 1/2 cup (120ml) lemon juice
  • 1 cup (250g) raw beetroot, peeled and finely grated
  • 1/3 cup (30g) raw cacao powder
  • 1 teaspoon vanilla extract
  • A pinch of sea salt

For the Topping (optional):

  • Fresh berries
  • Cacao nibs
  • Shredded coconut


  1. Crust: Process almonds, dates, cacao powder, and salt in a food processor until sticky. Press the mixture into the bottom of a lined 9-inch (23cm) springform pan. Chill.
  2. Filling: Blend cashews, coconut oil, maple syrup, lemon juice, beetroot, cacao powder, vanilla, and salt until smooth. Pour over the crust and smooth the top. Freeze for at least 4 hours, or until set.
  3. To Serve: Remove from the freezer 30 minutes before serving. Decorate with fresh berries, cacao nibs, and shredded coconut if desired.

Prep Time: 20 minutes | Freezing Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 320 kcal | Servings: 12 servings


Q1: Can I substitute the almonds in the crust with another nut? A1: Yes, cashews or walnuts are great alternatives for almonds in the crust. They provide a similar texture and bind well with the other crust ingredients.

Q2: How can I achieve a deeper pink color for the cheesecake? A2: For a deeper pink, gradually add more beetroot powder until you reach the desired color. Start with the recipe’s recommendation and add incrementally, tasting as you go to ensure the flavor remains balanced.

Q3: What if I don’t have a springform pan? A3: If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper for easier removal. Just ensure you press the crust well into the bottom and allow for freezing time to solidify.

Q4: Can this cheesecake be made ahead of time? A4: Absolutely! This cheesecake can be made 2-3 days in advance. Just keep it frozen and move it to the refrigerator a few hours before serving to soften slightly for the perfect texture.

Q5: Is there a quick method to soak the cashews if I’m short on time? A5: Yes, for a quick soak, cover the cashews with boiling water and let them sit for 15 minutes, then drain. This method is faster but doesn’t preserve as many nutrients as the traditional overnight soak.


The Raw Chocolate Beet Cheesecake is a testament to the creativity and possibilities within vegan baking, showcasing that desserts can be both beautiful and nutritious. Its combination of natural, plant-based ingredients results in a dessert that’s not only guilt-free but also a celebration of flavors and textures. Whether for a special occasion or a regular day when you crave something sweet yet healthy, this cheesecake promises satisfaction in every bite. Embrace the joy of raw baking and let this vibrant cheesecake be a highlight of your culinary adventures.


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