This is a sponsored post written by me on behalf of Love Beets. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift from Love Beets to use in this recipe, thank you so much!
If you would have told me five years ago that I would be putting beets in my cheesecake I would have looked at you like you were bonkers. Now hold the phone, before you start to think that I am the bonkers one, let me tell you just how amazing this gluten-free, vegan cheesecake is… IT’S AMAZING!
When I first decided to ditch the gluten nearly seven years ago I was devistated for many reasons, I mean, an Italian girl not being able to have bread seemed like a sin. But I managed, it was hard- but I’ve grown to love this gluten-free lifestyle! Gluten-free products have come SUCH a long way since then and for that I am grateful. Fast forward a year or two later when I also realized that dairy was a trigger food for my auto-immune issues, now that was just a tradgedy. That meant no more cheesecake and cue sobbing, that is until over the past couple of years when vegan cheese products have also stepped up their game.
Cheesecake used to be my go-to choice for my birthday cake. My grandma’s recipe was my favorite! So for this Strawberry Beet Lemonade Cheesecake I combined some of my favorite parts of that recipe with different ingredients I’ve learned from making other vegan cheesecakes and tarts and here we are!
Ok, so now I am sure you’re like “get to the beets part”… You might be imagining adding whole beets, that have been cooked and then like blended up, that’s not the case. In this recipe I am using my favorite beetroot powder from Love Beets! Aside from adding the gorgeous pink hue you see, this magical powder makes it easy to get an extra boost of nutrients in a small amount. Health benefits of beets include:
-Heart health and healthy blood pressure
-Healthy circulation of blood and oxygen in the body
-Stamina, endurance, and energy
For this gluten-free, vegan cheesecake, I combine Love Beets Beet Powder with fresh squeezed lemons and sugar (you can substitite maple syrup) to make a beet lemonade that then gets blended with soaked cashews, vegan cream cheese, coconut cream, raw cacao butter (or coconut oil), almond extract, arrowroot, and smashed strawberries then spread over a graham cracker crust and topped with a beet “sour cream” topping. Basically it’s like summer in your mouth 🙂
This cheesecake is surprisingly easy to make, but it does take a bit longer to bake and chill compared to other recipes on my blog, but that being said, it’s really easy to make and soooo worth a little extra time- which by the way can be done in stages! I recommend making it a day in advance to allow it to set up properly.
So go ahead, give beets a chance and if you’re already a beet lover than you’re sure to love this recipe! Head on over to the Love Beets website to shop (they have a wide variety of products and fun recipes too!) and locate Love Beets in a store near you. As always if you make this delicious cheesecake, be sure to tag me on Instagram or Facebook!
- 2 tsp beet powder, (I used Love Beets)
- 2 tbsp sugar
- 1/2 cup lemon juice (about 2.5 large lemons)
- 2 graham cracker crusts, (pre-packaged and gluten-free OR your favorite crust recipe)
- 8 oz plain vegan cream cheese
- 1 can coconut cream (the solid part only)
- 1.5 cup raw cashews, boiled for 15 minutes
- 3/4 cup sugar*
- 1/4 cup raw cacao butter/coconut oil
- 1 tsp pure almond extract
- 1/4 cup arrowroot powder/starch
- 1/4 tsp salt
- 16 oz organic strawberries
- 12 oz vegan sour cream
- 4 tbsp sugar
- 1 tsp pure vanilla extract
- 1/4 tsp beet powder, (I used Love Beets)
- 2 tbsp coconut oil, melted
- Preheat your oven to 350 degrees
- Boil your cashews (in water), for about 15 minutes. Drain and rinse
- While your cashews are boiling, prepare your graham cracker crusts and press into 2 9-inch tart pans (or alternatively you can make one 9x13 cheese cake. Place in the fridge while you make the filling
- Now make your lemonade by whisking/blending all lemonade ingredients together and set aside
- Add all cheesecake ingredients (EXCEPT strawberries) to a high speed blender/food processor, then add the cashews and beet lemonade. Blend until very smooth and no cashew chunks remain
- Pour the mixture into a large bowl
- Add your strawberries to the food processor and pulse them just to break them apart (not blended). You can alternatively smash them with a potato smasher in a large bowl
- Fold the strawberries into the cheesecake batter
- Pour the batter into the crusts and bake for about 45-50 minutes
- Remove from oven and allow it to cool at room temperature
- Place the cheesecake in the fridge overnight to set up completely
- 2-3 hours prior to serving, blend all your topping ingredients together and pour over top the cheesecakes and place back in the fridge for 2-3 hours until firm
- Serve with more fresh strawberries if desired
*you may substitue maple/agave syrup for the sugar, although this recipe has not been tested with such