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Cheesecake | Just Beet It

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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.

Probably justified.

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

  1. 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).
  2. Presto chango, you’re done! Use the rest of the container to store Larabars or recycle. Yum!





Mini Raw Beet Cheeze Cakes for Two


      The Crust
    • ½ cup raw walnuts
    • ½ cup dates, pitted
    • dash of sea salt
    • dash of cinnamon
    • The Beet Cheeze
    • 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


      The Crust
    1. Place walnuts in a food processor fitted with the s-blade and process until they resemble fine crumbs.
    2. Add dates, sea salt, and cinnamon and pulse until incorporated.
    3. 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).
    4. Divide the mixture over 2 tea saucer sized dishes and press into plate, creating a crust.
    5. Set aside
    6. No need to rinse the processor, we’re moving onto the beet cheeze next!
    7. The Beet Cheeze
    8. 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.
    9. Putting it together
    10. 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.
    11. 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!

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      • Anonymous says:

        Hi 🙂 I think you could absolutely use honey or maple syrup! Maple sounds especially good. I finally ordered some from Amazon a few days ago – I’ve been without. Cheers!

    1. Norma says:

      Love Raw and just getting back on board with it. This looks yummy so trying it with beets from my garden tomorrow and THANKS

      • Anonymous says:

        Hi Norma, thanks for stopping by! I’m a high raw girl because I just love trying all sorts of foods and they lend inspiration. Beets from your garden sound fresh and wonderful!

    2. Pingback: Pretty in Beets