Our Red Beet Crystals can be used in all manner of savory dishes (take our Red Beet Hummus or Beet Feta Salad as delicious examples). But they also make a great addition to sweets. Case in point: This oh-so-creamy cheesecake that’s both vegan and gluten-free. What’s more, it couldn’t be easier to make. You don’t even have to turn on the oven, much less fuss with a water bath.
Thanks to its pretty pink hue and striking swirls, this dessert is a standout worthy of a special occasion. Consider it for the holidays and other celebrations. Or enjoy it as a simple, satisfying, refined-sugar-free treat any time of the year.
Red Beet Crystals: A Naturally Sweet Addition to Your ConfectionsCrafted from the juice of freshly harvested organic beets, our instantly soluble Red Beet Crystals provide an easy way to bring all the benefits of this superfood to any dish or drink. They add a hint of natural sweetness to recipes, from baked (or no-bake!) confections to soups and smoothies (have you tried this Red Fruit Smoothie Bowl yet?), and the list goes on. Plus, they’re vegan, non-GMO, and Certified Organic.
Of course, they also really brighten things up—no artificial food coloring needed. Ready to give this colorful cheesecake a, ahem, swirl?
No-Bake Vegan Cheesecake with BerriesServes 4-6
As mentioned above, not only is this recipe completely vegan, it’s also gluten- and refined-sugar-free, thanks to maple syrup and our Red Beet Crystals.
Ingredients for the crust:
•1 cup cashews
• 2 tbsp coconut oil
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 tbsp Red Beet Crystals
Ingredients for the filling:
•1 1/2 cup cashews (soaked; directions below)
•2/3 cup canned coconut milk
•1/3 cup coconut oil (melted/in liquid state)
•1/2 cup maple syrup
•Juice of 1 large lemon
•1 tbsp Red Beet Crystals + 1/2 tbsp for decorating
•Optional: Berries for topping
1. First, soak your cashews for the filling (just for the filling; the cashews for the crust are not soaked): Boil a pot of water, take off the stovetop, and pour over the nuts. Let them soak for 30 minutes. While soaking, make the crust.
2. Start by greasing a cheesecake pan or pie dish or covering with parchment paper.
3. Combine all crust ingredients except for the Red Beet Crystals in a food processor and blend together.
4. Add the tablespoon of Red Beet Crystals and blend again just to combine.
5. Press the crust mixture into your dish carefully and evenly, going a little bit up the sides.
6. Set your crust in the freezer and move onto the filling.
7. Combine all filling ingredients except Red Beet Crystals in a food processor or blender and blend until smooth.
8. Add the tablespoon of Red Beet Crystals and blend again just to combine. At this point, you can add more crystals for a bolder color if you prefer and taste test to see if you’d like to adjust the flavoring. You can add spices if you want to customize it and make it your own.
9. Take your crust out of the freezer and gently and evenly pour your filling into the crust.
10. Now, it’s time to decorate: Combine half a tablespoon of Red Beet Crystals with a drop of water. Splatter the mixture on top and use a utensil to make swirls and patterns of your choosing. Have fun with it!
11. Put the cheesecake back into the freezer for a couple of hours or overnight to set.
12. When ready to eat, let thaw slightly, top with berries if desired, slice, and enjoy!
Recipe and photographs courtesy of Amy Ortiz
A superfan of our superfood supplement, Amy Ortiz is a photographer, food blogger, and content creator in Asheville, NC. She enjoys living a simple yet enriching life on a farm, raising a multicultural family, and cooking wholesome and delicious homemade food. Amy is the creator of the Señora Amy Ortiz blog, which features an assortment of authentic recipes from around the world and her own original culinary creations. She is also the creator of Spicy Grandmas—a YouTube Channel series—where she learns to cook from the world's most endearing and daring grandmothers.