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Red Velvet Cheesecake

Red Velvet Cheesecake

This Red Velvet Cheesecake combines creamy textures with vibrant, earthy cocoa notes, creating a perfect harmony between tangy filling and crunchy base. It's a plant-based version that uses natural ingredients for an iconic crimson glow, making it a festive treat.
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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

  • Raw Cashews
  • Almond Flour
  • Raw Cacao Powder
  • Coconut Cream
  • Beetroot Powder
  • Maple Syrup
  • Lemon Juice
  • Vanilla Bean Paste
  • Medjool Dates
  • Coconut Oil

Method
 

  1. Prepare the Base: Place the almond flour, cacao powder, and pitted Medjool dates into a food processor and pulse until it starts to clump together. Press this firmly into the bottom of a lined springform pan.
  2. Cream the Filling: Drain and rinse the soaked cashews, then place them in a high-speed blender with the coconut cream, maple syrup, lemon juice, and vanilla.
  3. Achieve the Color: Add the beetroot powder and cacao powder to the blender and blend on high speed for at least two minutes until smooth.
  4. Incorporate the Oil: With the blender running on low, slowly pour in the melted coconut oil.
  5. Layering and Freezing: Pour the mixture over the prepared crust and smooth the top with a spatula. Optionally, reserve some cashew cream before adding beet powder to create swirls.
  6. Setting Time: Place the pan in the freezer for at least six hours.
  7. The Final Thaw: Move the cake to the refrigerator about two hours before serving.

Notes

Ensure the coconut oil is melted but not hot. Properly soak cashews for the creamiest texture. Use a warm knife to slice for clean edges.