Berry & Beetroot Cheesecake
- Contains milk
- Contains Nuts
Prepared with
Ingredients
For the base
- 3oz rolled oats
- 2oz cashews
- 2 tbsp coconut oil
- 7oz pitted dates
For the filling
- 400g cashews (soaked for 4 hours if possible)
- 4 tbsp coconut oil
- 5oz frozen mixed berries
- 1 cooked beetroot (not pickled)
- 5 tbsp agave/maple syrup(or to taste)
- 3fl. oz water (as needed)
- Dash vanilla extract
- ½ Juice from lemon
- 8fl. oz canned coconut milk (can also use light variety)
Instructions
Step 1
Start with the base for your cheesecake. In your food processor, add your oats and cashews and pulse these for a minute to create a rough flour consistency.
Step 2
Add in your dates and coconut oil and blend again until everything is well combined and the mixture is starting to stick together.
Step 3
Take a loose bottom cake tin(20cmworkswell) and press the mixture into the base of the tin. You can use a spoon or something flat here to help smooth and pack the mixture down. Pop this into the freezer whilst you prepare the creamy filling.
Step 4
For this part you can use your food processor again or switch to a large blender cup.
Step 5
Add in all of your filling ingredients and blend until super smooth and creamy. This will take about 5 minutes. If your mixture is too thick, add a little water or extra coconut milk to help everything blend. You're looking for a completely smooth, pourable consistency here.
Step 6
Taste test to see if you need to add any extra sweetener, then pour this over your base and leave the cheesecake to set in the freezer for 4 hours+ or overnight.
Step 7
Once ready, carefully remove your cake from the tin and garnish with toppings of choice. Allow to that slightly prior to serving.