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Desserts

No-bake Chocolate & Beetroot Cheesecake Recipe

Freshly Picked

Baking

Desserts
A plant-based chocolate and pink frosted no-bake cheesecake rests on a white cake stand, with a slice on a plate and gold spoon.
A slice of plant-based no-bake chocolate cheesecake with pink vegan whipped topping sits on a white plate next to a gold spoon.

Skip the oven and let the fridge do the work to create this utterly rich, deliciously moist ‘cheesecake’. Creamy, chocolatey and finished with a rosy whipped topping, it’s perfect for entertaining or special occasions.

You will need

Serves 8

For the base:

  • 1 pack gluten-free plant-based Anzac-style biscuits (see note)
  • 100g plant-based butter, melted

For the filling:

  • 50g roasted baby beets, skin removed
  • 500g vegan cream cheese
  • 100g dark chocolate, melted
  • 1/2 teaspoons vanilla extract
  • 2 tablespoons cacao powder
  • 250g caster sugar
  • 250ml (1 cup) plant-based cream, whipped to stiff peaks

To decorate:

  • 250ml plant-based cream
  • 1/2 teaspoon vanilla
  • 1/2 cup icing sugar
  • 30ml reserved beet liquid

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Directions

20 mins to prep

20 mins to cook

  1. Step 1

    For the base: In a blender, blitz the biscuits to a crumb and place in a bowl. Pour in the melted plant-based butter and stir until combined.

  2. Step 2

    In a 9″ spring-form baking pan, place your base mixture and flatten evenly around the base of the pan. Place in the fridge to cool while you make the cheesecake filling.

  3. Step 3

    Grate your roasted beets once they’re cooled into a fine strainer over a bowl. Press out the liquid and reserve for later.

  4. Step 4

    In a bowl, add cream cheese, grated beets, melted chocolate, vanilla extract and cacao powder. Using a spatula, fold together until combined. Then add the caster sugar and continue to fold through.

  5. Step 5

    In a separate bowl, whisk the plant-based cream until stiff peaks form. Then, in 3 stages, fold into the rest of the filling. Adding the cream in stages helps the mixture keep its lift.

  6. Step 6

    Remove the base from the fridge and pour the cheesecake mixture on top.

  7. Step 7

    For the decoration: Whip the plant-based cream with icing sugar, vanilla extract and the reserved beetroot liquid from step 3. Pipe around each of the cut portions of cheesecake to serve.

Variation

If you prefer, you can sub the Anzac biscuits for any of your favourite plant-based cookies, like Oreos, Biscoff, or Digestives.

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Recipe: Simon Toohey

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