This pink vegan cheesecake is creamy with cashews, and pink by fresh beet juice and lemon juice for extra zing. No bake and easy to make in a loaf pan, this healthy cheesecake is dairy-free and gluten-free. Perfect for parties, brunch, Valentine's Day and Mother's Day.
This pink vegan cheesecake is delicious and rivals in texture and flavor any traditional cheesecake but will make you feel great. That's because it full of wholesome, nutritious ingredients including nuts, dates and beets, including protein and fiber. Made in a blender and chilled in a loaf pan, it is the easiest no bake dessert.
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Why You'll Love This
No oven or special pan needed. This no bake cheesecake is blended up and chilled in a loaf pan, no special pan and no baking is needed.
Fits dairy free diets. This pink cheesecake is made with no eggs or dairy so it is perfect for anyone eating dairy free and vegan. No bake vegan cheesecakes like this are a great way to introduce the wholesome goodness of vegan recipes.
Gorgeous color. And this cake is a lovely pink, providing a beautiful presentation for brunch, parties, birthdays, Valentine's Day, and Mother's Day. Or for times you want a pink cake. It's no surprise that this gorgeous pretty in pink dessert has made it onto my 18 healthy pink foods for a party post.
Ingredients
The crust
- Nuts - I use crushed almonds or walnuts, or even buckwheat groats (soaked overnight), rolled oats or quinoa (steamed and cooled).
- Dates or maple syrup. Medjool dates, often found in packages in the produce department, will give your crust a fluffy, chewy texture. Otherwise, maple syrup also works.
- Cinnamon
- Salt
The filling
- Cashews - Use unsalted, unroasted (or roasted) cashews, and soak them overnight or for 30 minutes in just boiled water.
- Coconut Cream - Refrigerate a can of full fat coconut milk, and scoop out the solid portion, that is the cream to use in this recipe. You'll get about ½ cup per can.
- Coconut Butter - This provide a creamy dense structure,, although you can leave it off and just freeze the cake for longer. You can buy coconut butter in a jar (where coconut oil is sold), but it is expensive so make it in your blender. Here is my how to make coconut butter post. In general, you will blend up a fresh bag of shredded unsweetened coconut until creamy.
- Maple Syrup - Other liquid sweeteners also work.
- Beet juice. Use bottled juice or boil a few chunks of raw beet and use the water for food coloring.
- Lemon Juice - Optional, but the tartness adds freshness to the flavor.
- Salt
See the recipe card at the bottom for full information on ingredients and quantities.
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Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1. For the filling, soak cashews in just boiled water for 30 minutes or even overnight. Separately, for the crust, soak dates for at least 10 minutes in just boiled water. Strain and rinse each separately and pit the dates.
Step 2. Make the coconut butter (or soften a jar of store-bought in a pot of boiling water). To make it, blend up fresh shredded coconut into a creamy texture.
Step 3. In a food processor or a strong blender, process the crust ingredients and press it into a parchment-lined loaf pan.
Step 4. Blend up the filling mixture including a tablespoon of beet juice. Pour it onto the crust and freeze covered in the freezer for at least 2 hours.
Recipe Tips
To cut the slices, heat a very sharp smooth knife by dipping it in a large pot of boiling water. Have a cloth nearby to wipe the knife between cuttings and between dips in water.
Storage: Refrigerate after slicing and eat with in 3 days OR freeze them, but be sure to keep them in an air-tight container to prevent them from drying out and cracking.
FAQS
Yes, you can use any nut or buckwheat groats or rolled oats.
Yes, it is there for structure, but you could leave it off and let the cake freeze longer to provide structure.
Slightly, but you can reduce the coconut flavor by using refined coconut oil in the filling.
Yes! Just use paper liners. This is wonderfully easy because you won't have to slice the cake. This recipe makes about 8 cups.
Other Vegan Cheesecake Recipes
If you tried this recipe or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Pink Vegan Cheesecake
Equipment
Ingredients
Crust
- 8 dates or ¼ cup maple syrup
- 1 cup rolled oats
- ½ cup walnuts
- 2 tablespoon lemon juice
Filling
- 2 cups cashews unsalted, unroasted, soaked 30 minutes in just boiled water
- 1 cup coconut cream solid cream scooped out of 2 chilled cans of full-fat coconut milk
- ¼ cup coconut butter* or blend ½ cup of shredded coconut into butter
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- 2 tablespoon beet juice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
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Instructions
Prep
- Chill 2 cans of full fat coconut milk overnight or for a few hours. Skim off the solid cream from both cans for this recipe. Refrigerate or freeze the milk to add to smoothies.
- Line a loaf pan with parchment paper so two sides overhang.
- Soak cashews in just boiled water for 30 minutes. Separately soak the dates for at least 10 minutes in just boiled water. Strain and rinse each separately and pit the dates.
- Blend 1 cup of shredded coconut to create ½ cup of coconut butter. Use ¼ cup for this recipe, keep leftovers for one week refrigerated - it makes a healthy delicious dip for fruit and cookies.
Make the cheesecake base
- Add base ingredients to a blender or food processor and blend briefly - don't blend until creamy, you want a shredded texture.
- Press the mixture into the parchment-lined loaf pan. I use the bottom of a glass greased with melted coconut oil to carefully flatten the surface, making the crust layer even. Refrigerate the crust while you make the filling.
Make the cheesecake filling
- Blend cashews and all filling ingredients until very, very smooth.
- Once the mixture is smooth and pink as you like it. You might want to taste-test for sweetness. Then pour mixture over crust, cover the pan loosely (not touching the wet surface) to avoid freezer burn, and freeze for at least 2 hours.
nicole (thespicetrain.com) says
These look SO delicious!
Dee Dine | Green Smoothie Gourmet says
Nicole, thank you so very much! Have a great new year, Dee xx
Debbie says
Thank you so much Kelli!! Dee xx.
sibel says
I think these would be gone in no time at my house!Looks so colorful and yummy! Thank you for the post!!
Debbie says
They did go fast here too! Thank you for stopping by, Sibel! Have a great day! Dee xx.