This nearly raw, no-bake “cheesecake” is a festive and healthy Valentine’s Day dessert, but easy enough to prepare any time you’re craving a creamy, indulgent treat!
There’s no shortage of raw/rawish cheesecakes around these parts, but I love creating unique flavor combinations and this Orange, Berry & Beet version (with a little spicy kick from ginger!) is certainly worth sharing.
The ingredients here are the usual suspects with one new addition: Garden Granola by Victory Dance Foods – a women-owned Chicago company =)
The granola has hearty oats, nuts, buckwheat, quinoa, and dried fruit – but also a creative twist because it’s infused with fruit and veggie juices like pineapple and beet. The result is a beautiful magenta snack full of flavor and nutrition. It also happens to add the perfect chewy texture and fruity flavor to the no-bake cheesecake crust! And it’s equally delicious as a crunchy garnish to adorn the finished cheesecake.
This beautiful and nourishing dessert is packed with superfoods, vegan, gluten-free, sugar-free, and freezer friendly – the perfect treat for celebration, and sharing with friends and family!
Orange, Berry & Beet No-Bake Cheesecake (gluten-free, vegan, refined sugar-free)
Heaping 1 cup mixed nuts
1/2 c pepitas
1/3 c Victory Dance Foods Garden Granola
4 large dates, pitted and quartered
1/2 tsp cinnamon
2 flax eggs (2 tbsp ground flax + 3 tbsp water)
In a food processor, blend the cinnamon, salt, nuts and pepitas to nearly a flour. Add the flax eggs and dates and blend to incorporate. The mixture should look sticky and crumbly. Add the granola and pulse a few times. The crust should stick together without being wet. Add 1-2 tsp water if necessary.
Press the mixture into a parchment lined 6 inch springform pan or tart pan. Refrigerate while making the filling.
1 3/4 c blanched sliced almonds, soaked for at least 2 hours, drained and rinsed
1/4 tsp sea salt
1/4 raw honey or maple syrup
2 tbsp fresh squeezed orange juice
1 orange, peeled
1 inch piece fresh ginger
4 drops Orange vitality oil
1/3 c melted cacao butter (melt in a dehydrator or over the lowest setting on the stovetop)
Splash vanilla extract
Optional: a few drops vanilla stevia, or additional sweetener, to taste
Beet & berry swirl:
1 medium beet, cooked and chopped
1/2 c berries
1/4 filling mixture
More orange juice, to taste
In a high-speed blender, puree all the filling ingredients except the cacao butter until smooth.
Add the cacao butter and blend until well-incorporated. Don’t rinse the blender!
Pour 3/4 filling into the crust (you may want to leave a spoonful aside to swirl on top later). Leave the rest in the blender.
Note: Skip cooking the beet for 100% raw
Add the beets and berries to the blender.
Blend until smooth.
Pour over the other filling in the crust.
Optional: Swirl reserved white filling over the pink filling.
Cover and refrigerate at least 8 hours before cutting.
Extra delicious topped with additional Garden Granola, fresh berries and coconut flakes.