Vegan Beetroot Cheesecake (Sugar-Free & Gluten-Free)

I usually love to make vegan tofu cheesecakes, and they’ve become my go‑to dessert, but this time I wanted to change things up a bit... 😉

I blended the tofu with cooked beetroot for that vibrant colour and a little extra boost of nutrients, and it turned out creamy, mild and not too sweet.

If you like simple recipes that look impressive without much effort, this one fits perfectly. Grab your beets, tofu and oats, and let’s get baking!

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Beetroot Cheesecake

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Prep & Time

• Prep time: 15 minutes

• Baking time (crust): 10–12 minutes

• Chilling time: 2–3 hours

• Total time: ~3 hours 15 minutes

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Ingredients

Cheesecake

• 1 medium cooked beetroot (blended smooth)

• 250 g vegan cream cheese

• 200 g silken tofu or cashews (soaked + blended)

• 1 cup plant yoghurt

• 2–3 tbsp maple syrup

• Juice of ½ lemon

• 2 tbsp cornstarch

• ½ cup oat flour (or blended oats)

Glaze

• ½ cup raspberry juice (sugar-free)

• 1 tsp agar-agar

• 1–2 tsp maple syrup (optional)

Toppings

• Spiralized beetroot (raw or lightly softened with lemon)

• Plant yoghurt (spooned on top)

• Walnuts

• Crushed hibiscus (for colour + tang)

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Instructions

1. Blend the base

• Blend the cooked beetroot, tofu (or soaked cashews), vegan cream cheese, and yoghurt until perfectly smooth.
• Add lemon juice, maple syrup, cornstarch, and oat flour.
• The batter should be creamy and slightly thick.

2. Bake

• Pour into a lined baking pan and bake for about 45–55 minutes, until the centre is almost set.
• Let it cool completely.

3. Make the raspberry agar glaze

• Heat the raspberry juice with agar-agar. Stir until it thickens slightly.
• Pour a thin layer over the cooled cheesecake.
• Refrigerate for 20–30 minutes until fully set.

4. Decorate

Top with:

• spiralized beetroot,

• drops of yoghurt,

• chopped walnuts,

• crushed hibiscus for deeper colour.

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Notes 

• Cashews can replace tofu for a creamier, more decadent texture.

• Adjust erythritol according to the sweetness preference.

• This cheesecake keeps well in the fridge for 2–3 days or in the freezer for up to a week.

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Nutrition (approx. per slice, serves 8)

• Calories: 165 kcal

• Protein:  7.5 g

• Carbohydrates: 21 g

• Fiber: 3.5 g

• Fat: 5.5 g

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