Orange, Berry & Beet No-Bake Cheesecake (gluten-free, vegan, refined sugar-free)

By Ashley | Dessert

Jan 16

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)

Crust:

Heaping 1 cup mixed nuts

1/2 c pepitas

1/3 c Victory Dance Foods Garden Granola

4 large dates, pitted and quartered

Pinch salt

1/2 tsp cinnamon

2 flax eggs (2 tbsp ground flax + 3 tbsp water)

Method:

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.

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

Method:

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.

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