Today we’re making a cheesecake based entirely around beets.
Have you ever been in an unlikely place and witnessed something beautiful and amazing? This cheesecake is kind of like that. Raw beets in a dessert.
Earlier I mentioned ways of sneaking beets into our diet and this is one of them. Jeremy used to hate beets because of some bizarre aversion to pickled eggs and beets.
I wanted to make this cheesecake for two reasons 1) How pretty is a pink cake without food coloring? and 2) I wanted a dessert for 1 or 2 people that wouldn’t last more than 2 days. I love desserts but even if they are amazing I’m ready to be onto the next thing. I think it’s the cook in me always wanting to create the next new yum!
I’m going to show step by step pics because this really is a super easy recipe and a DIY project in one! The DIY comes into play because even though my love of kitchen gadgets is endless, I do not possess a mini spring form pan. So J had the great idea to use the top of our cottage cheese container.
DIY Cheese Cake Mold
- Grab a round plastic container that has a 4-5” diameter and cut off the top 1 ½” of the container using a box cutter, scissors, or knife (carefully).
- Presto chango, you’re done! Use the rest of the container to store Larabars or recycle. Yum!
Mini Raw Beet Cheeze Cakes for Two
- ½ cup raw walnuts
- ½ cup dates, pitted
- dash of sea salt
- dash of cinnamon
- 1 cup raw cashews, soaked 1 hour in water then drained
- 1/2 cup raw beet, peeled and quartered
- 1/3 cup extra virgin coconut oil, warmed so its liquid*
- 1/4 cup packed pitted dates
- 2 tablespoons raw agave syrup
- 1/8 teaspoon sea salt
- 2 tablespoons lemon juice (juice from 1 lemon)
- 1/4 cup water as needed
- Place walnuts in a food processor fitted with the s-blade and process until they resemble fine crumbs.
- Add dates, sea salt, and cinnamon and pulse until incorporated.
- Because all fresh ingredients vary, to know your crust is perfect, you should be able to pinch it between your fingers and it stays together (see middle picture above).
- Divide the mixture over 2 tea saucer sized dishes and press into plate, creating a crust.
- Set aside
- No need to rinse the processor, we’re moving onto the beet cheeze next!
- Place drained cashews, beets, coconut oil, dates, agave, salt and lemon juice into the food processor, fitted with the s-blade. Process until smooth, adding water as needed - the sides may need to be scraped down from time to time.
- Grab your crusts and place your DIY mold on top and divide the beet cheeze mixture between your two crusts. I used a small offset spatula to smooth down the top of the surface. Place in fridge for 1-2 hours to set or freezer for hour or less, to set.
- When you remove the set cheeze cake in the mold, just gently pry the plastic from the sides of the cheeze. I started to use a knife but it wasn't necessary, it slipped off very easily. Yay!
**update 9/26/2011** In case you don't have coconut oil, just learned a friend used Earth Balance + 1/4 teaspoon pure vanilla extract and it was great!
I’ll be honest, the 2nd cheesecake I just made into a sorta round-ish shape (see last pic above) and it held well. If you have 2 molds use ‘em. If not – do what strikes your fancy!