I’m the type of wifey that loves to cook for her Hubbz. I love getting positive feedback from my love. Especially knowing everything I’m making is made with love and Vegan..duh! I always wait for his opinion on my dish and if he doesn’t say anything of course I ask him. He should already know I’m waiting on his response, but I guess the food is just too good to discuss while chowing down. I’ll take that as a compliment.
I love getting into the spirit of the holidays as well. I have this new “thing” that I’m starting to make traditional desserts for each holiday. So far I have a Carrot Cheesecake for Easter, my Vegan Pumpkin Cheesecake for Thanksgiving, my Vegan Christmas Cranberry-Chia Cheesecake and now this Strawberry-Chia Beetroot Cheesecake. I love coordinating the fruits and veggies with what’s freshest during the seasons and color coordination helps too. Maybe it’s just the OCD trait in me. I wanted to make a pink cake for Valentine’s Day because it’s just so pretty. Of course my favorite and Hubbz favorite is any type of cheesecake, well vegan cheesecake that is.
I made a homemade Strawberry-Chia Jam for the topping on this beautiful Beetroot Cheesecake filling topped on my Almond-Raisin pie crust. Yes, just Yes! These flavors are amazing and I was crossing my fingers that it worked well!
Soaking the Cashews & Raisins:
To begin, add the cashews to one bowl and the raisins in another and cover in water. Set them both aside. Let the raisins soak for about 45 minutes-1 hour.
Prepare the Strawberry-Chia Jam:
While your cashews and raisins are soaking, prepare your Strawberry-Chia Jam.
Add your strawberries to a small pot over medium heat. Bring them to a light simmer and let it cook down about 8 minutes. While cooking mash with a wooden spoon to break the strawberries down.
Transfer the simmered strawberries to a high speed blender and blend until smooth, about 1 minute.
Next, add the puréed strawberries to a dish and add in the lemon juice, coconut sugar and chia seeds.
Cover the strawberry-chia jam and put it in the refrigerator to chill until your cheesecake is ready to cover.
Preparing the Almond-Raisin Crust:
Once your raisins have soaked for at least 45 minutes, drain them and transfer to a high speed blender. Pulse until your raisins break apart but stick together.
Transfer your crushed raisins to a dish. Add the ground almonds to the dish with the coconut milk. Fold the ingredients together. It should be sticky enough to combine. Keep pressing the mixture until completely mixed together.
Then, transfer the sticky mixture to your final cheesecake pan or dish. Press the mixture down either using a flat spatula or your fingers.
Cover the pan and place the crust into the freezer to firm up.
Remove the crust from the freezer when you’re done making the cheesecake filling.
Preparing the Cheesecake Filling:
First, peel and chop your beets. Add to a small pot covered in water. Bring to a boil and cook about 40 minutes until tender. They should pierce easily with a fork.
Once the beets are done cooking, drain and rinse them well. Let the beets cool about 5 minutes.
While your beets are cooling, start to make the filling.
Drain and rinse your soaked cashews. Add the cashews either to a food processor or a high speed blender.
Next, add in your melted coconut oil, maple syrup, fresh lemon juice, vanilla extract and your cooked beets.
Pulse the mixture until it’s smooth and creamy. I didn’t let my cashews soak long enough so it just took a few minutes longer to pulse smooth.
If you need to, stop pulsing, scrape the sides of the processor to clean the mess than continue to pulse until it’s a completely smooth texture.
It’s just so pretty! The perfect color for a Valentine’s Day cheesecake. Don’t you think?
Just one more close up of this pretty pink!
Cover your cheesecake and refrigerate until firm, for at least 2 hours. Overnight for best results!
The bold colors of this yummy cheesecake is perfect to make for that special someone on Valentine’s Day!
Remove from the refrigerator, serve immediately and Enjoy!