Raw Pink Cashew Cream Parfait Slices
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5 from 1 vote

Pink Vegan Cheesecake Recipe

Pink vegan cheese cake recipe 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!
Prep Time1 d
Cook Time1 hr
Total Time1 d 1 hr
Course: Dessert
Cuisine: vegan, dairy-free, gluten-free
Keyword: mothers day, no bake cakes, valentines day, vegan cheesecake
Does it keep?: freezer-friendly
Servings: 16
Calories: 228kcal
Author: Dee Dine

Ingredients

Crust

Filling

  • 1 1/2 cups cashews (raw, soaked overnight and rinsed)
  • 1/2 cup lemon juice
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2/3 cup full fat coconut milk (Use a can, BPA-free, room-temperature, shake before using)
  • 1 tsp vanilla paste
  • 1/4 tsp Himalayan salt

Healthy Pink Food Dye

  • 1 beet 1-2 slices
  • 1/4 cup boiling water

Useful Equipment

Instructions

Prep

  • Soak overnight in water the cashews, rinse, drain and set aside.
    Soak overnight in water the Medjool dates, rinse, drain, pit and set aside.
    Make the healthy pink food coloring by boiling water, and adding the beet slices to the water. Turn off the stove and let the beets steep for 10 minutes. Drain, keep the pink water refrigerated for one week. Use 1 tbsp for this recipe, perhaps a bit more if you want a deeper pink.
    Line an 8-inch by 4-inch loaf pan with parchment paper so two sides overhang.

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 with a cloth (not touching the wet surface) to avoid freezer burn, and freeze for at least 6 hours.

Slicing How-To

  • To cut the slices, take the cake out of the pan and set it on a flat surface. Heat a very sharp smooth knife in a large pot of boiling water. Have a cloth nearby to wipe the knife between cuttings and between dips in water.
  • To cut slices, dip the knife in the boiling water until hot. Quickly wipe off the water and slice one slice. Wipe the knife off of cake residue, and dip back in the water to heat it again. Repeat the process. You can get 16 (2-inch) square slices.
    To serve formally for special occasions, first cut the sides cleanly, reserving the leftover edges in the freezer to eat as a secret treat, haha. This formal method leaves you with 4 perfect rectangular slices each 3 1/2 inches wide by 2 inches. That is the slice you see in the photograph above.

Store slices

  • 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!

Nutrition

Calories: 228kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Sodium: 48mg | Potassium: 245mg | Fiber: 2g | Sugar: 14g | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg