Pink vegan cheesecake made creamy with cashews, and pink by fresh beet juice. Add in lemon for extra zing. Dairy-free, easy-to-make, gluten-free and delicious anytime, but especially for holidays such as Valentine's Day and Mother's Day. And easy to slice really, just heat the knife!
Pink Vegan Cheesecake
Have you heard of pink vegan cheesecake? It's delicious, yes, rivaling conventional dairy-based cheesecake, but it is also healthy, full of the nutrition from cashews and beets.
And this recipe is so beautiful, it is perfect for holidays such as birthdays, Valentine's Day, Mother's Day or a festive Sunday brunch. Or, just because you want a pink cake.
They are pretty easy to make and are a lovely addition to any brunch or dinner table, whether for a pink holiday or not.
No bake desserts like this are a great way to introduce the wholesome goodness of vegan recipes. This particular recipe is extra creamy because of a touch of coconut milk, a bonus superfood that adds nutrients that support digestion, battle disease and slow aging.
Ingredients in Pink Vegan Cheesecakes
The crust is two basic ingredients, and 2 extra flavor providers:
1. Nuts - I use crushed almonds or walnuts, or even buckwheat groats (soaked overnight), rolled oats or quinoa (steamed and cooled).
2. Sweetener - maple syrup, dates or nut butter.
The filling is 3 basic ingredients, and 3 extra flavor providers:
1. Cashews - Use unsalted, raw cashews, and soak them for four hours in just boiled water. Or overnight submerged in water in the refrigerator. Strain and rinse to use.
2. 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.
3. Coconut Butter - You can buy this in a jar, but it's expensive so it's better to make it in your blender. It's easy to make at home, just blend up a fresh bag of shredded coconut, unsweetened. A cup of shredded coconut blends to about ½ a cup of coconut butter. It makes a wonderful dip or frosting for cookies as well as adds structure to this cheesecake.
4. Maple Syrup - The best sweetened, although other liquid sweeteners also work.
5. Lemon Juice - Optional, but the tartness adds freshness to the flavor.
How to Make Pink Vegan Cheesecakes
1. Soak dates and cashews in boiling water for 3 hours. Strain them, rinse them and pit the dates.
2. Make the coconut butter (or use store-bought).
3. Boil the beets to make the healthy pink coloring.
4. In a food processor or a strong blender, process the crust and press it into a parchment-lined loaf pan.
5. Blend up the filling mixture. Pour it onto the crust and freeze covered in the freezer for at least 3 hours but overnight is better if you want clean slices.
Questions About This Vegan Cheesecake Recipe
- Can I replace the walnuts in the crust?
- Yes, you can use any nut or buckwheat groats or rolled oats.
- Does this cake taste like coconut?
- Slightly, but you can reduce the coconut flavor by using refined coconut oil in the filling.
- Can I make this recipe in cupcake cups?
- Yes! Just use paper liners. This is wonderfully easy because you won't have to slice the cake. This recipe makes about 8 cups.
Is This Vegan Cheesecake Recipe Easy to Make?
What do I love best about this particular recipe is that it works.
And the ingredient list is not too intimidating, and the only equipment you need is a loaf pan, a high-speed blender or processor, and a sharp knife that you dip in boiling hot water before slicing.
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Pink Vegan Cheesecake
- 1 ¾ cups cashews (unsalted, soaked 3 hours in just-boiled water, rinsed)
- ½ cup coconut cream (solid cream scooped out of ONE refrigerated-overnight can of full-fat coconut milk)
- ½ cup coconut butter (simply blend 1 cup of shredded coconut into butter OR use ¾ cup coconut cream and ¼ cup coconut oil)
- ¼ cup maple syrup
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tbsp homemade beet pink dye
Healthy Pink Food Dye
- 1 beet 1-2 slices
- ¼ cup boiling water
- High Speed Blender
- 7-cup Food processor
- Chill full fat coconut milk from a can overnight in refrigerator
- Boil water, pour over cashews, and set aside for 3 hours.
- Boil water, pour over dates, and set aside for 3 hours.
- Line a loaf pan with parchment paper so two sides overhang.
Make coconut butter
- You can buy it, but it's far less expensive to make it.Just blend 2 cups of shredded coconut to create 1 cup of coconut butter. Keep left overs for one week refrigerated - it makes a healthy delicious dip for fruit and cookies. Pro-tip: The butter will solidify refrigerated so microwave for 10 seconds before use - don't microwave longer, as it can burn easily.OR if you don't want to make coconut butter, use ¾ cup of coconut cream which might mean you have to open a second can, and ¼ cup melted coconut oil
Make the Base
- Add base ingredients to a food processor (or high speed blender) and process until blended roughly - 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 Filling
- Blend cashews and all filling ingredients until very, very smooth. Add 1-2 tbsp of beet coloring liquid.
- 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 4 hours.
- 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.
- 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. If you freeze, let them thaw at least 20 minutes before eating to allow the texture to resemble cheese cake! Enjoy!