CHOCOLATE LEMON PINK (NO BAKE) CHEESECAKE

Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake

 

I’m excited and have a great sense of relief for finally sharing this recipe with you. It’s been a long time coming and I know many of you have been waiting for it ever since I shared it last year on Instagram when I made it for my husband’s birthday party! I have to say, this is only the second time I’ve made it (for my husband’s birthday again), but it turned out just as delicious. Last year was our first year eating a vegan diet and I had no idea about how to make vegan birthday cakes, but I decided to just go for it and follow my intuition. The cake was an absolute hit! I don’t think I’ve ever had those many compliments before! We had lots of family and friends come over to celebrate and the kids couldn’t keep their hands off of it, literally. The best thing about raw cakes is that you can make them ahead of time (even the day before!) and just pop them out of the freezer 30 minutes before you are ready to serve it. I’m sure you can see how convenient that is… I can’t think of a worst kitchen situation than making a special birthday cake in a hurry! 

This beautiful cake is not only, as I said, beautiful, but it is also healthy and made with whole and plant based ingredients. Having said that, it's expensive to make! Some of the ingredients (fresh young coconuts, cashews, Medjool dates and dried white mulberries) are very pricey, that is why I save it for very special occasions (once a year, haha!).

If you like lemon cheesecake you will adore this recipe. The pink beetroot layer is basically the same as the white layer but with a little beetroot juice added (you won't even taste it) and less lemon juice, you could add strawberries or raspberries to enhance the flavour, but I honestly don’t think it needs it. If you don’t have easy access to young coconuts, you can substitute them for more cashews instead. If, on the other hand, you have nut intolerance or you are making this cake for someone who does, you can use only coconut. As for the base, it is so delicious I could eat it all on its own. It is chewy and tastes like chocolate and caramel. Pure deliciousness. 

This recipe is very special and close to my heart, maybe I should make it a tradition for my husband’s birthday every year!? I really hope you try it out, I know you and your loved ones will love it. 

 

Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake

 

CHOCOLATE LEMON PINK (NO BAKE) CHEESECAKE

|Serves 10 people|

For the first layer:

  • 150 grams raw cashews (pre soaked 2-3 hours)
  • 350 grams scooped fresh young coconut 'meat' (approximately 2 coconuts with thick flesh)
  • 8 tablespoons fresh beetroot juice (2 beetroots approximately)
  • 3 tablespoons fresh lemon juice
  • 1/8 cup maple syrup or 30 ml
  • 1/4 teaspoon pink himalayan salt

For the base:

  • 250 grams of dried white mulberries  
  • 200 grams Medjool dates (pitted)
  • 100 grams raw almonds (pre soaked 2-3 for hours)
  • 4 tablespoons raw cacao
  • 1/4 teaspoon pink himalayan salt

 

For the second layer:

  • 150 grams raw cashews (pre soaked 2-3 hours)
  • 350 grams scooped fresh young coconut 'meat' (approximately 2 coconuts with thick flesh)
  • 1/8 cup maple syrup or 30 ml
  • 12 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon pink himalayan salt

 

Garnish

  • 2-3 tablespoons freshly grated lemon zest
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake

 

STEP BY STEP

  • Start by throwing all the base ingredients in a food processor and process for about a minute until a dough ball is formed. Once this step is done coat the springform tin with a little bit of coconut oil using your fingers or a piece of kitchen towel (one teaspoon should be enough) to avoid the cake from sticking to the tin.  
  • With your hands, press the dough onto the base of the tin until it covers it evenly. Make sure to take your time and use a small rolling pin or similar to get a smooth finish.
  • Put the baking tin in the freezer for 10-15 minutes to allow the base to set. 
  • Meanwhile make the first layer; throw all the ingredients in a powerful food blender and blend for 30 seconds to 1 minute or until you get a very smooth consistency.

  • Take the baking tin out of the freezer and pour the first layer in. Spread it out evenly with a big spatula. Now put the tin back in the freezer for 30 to 45 minutes for it to set before we pour in the second layer (this will ensure that the two layers are separate and don’t mix).

  • Meanwhile make the second layer; throw all the correspondent ingredients in a powerful food blender and blend for 30 seconds to 1 minute or until you get a very smooth consistency. 

  • Once the first layer has set in the freezer, you can pour in the second layer. Spread it out evenly with a big spatula and put the tin back in the freezer for 3-5 hours (depending on the temperature set in your freezer) until the second layer is completely firm/hard. 

  • Take the tin out of the freezer and open the tin. Allow the cake to defrost for 15 to 30 minutes at room temperature.

  • Garnish with lemon zest and serve. 

 

ROCIO’S NOTES:

  • The quantities used are for a 25 centimeters in diameter cake tin. Adjust accordingly. 

  • To ensure that the base of the cake doesn’t stick at all, place a sheet of baking paper on the base of the tin before you close it firmly. You should be able to see the excess paper popping out of the sides. 

  • Weigh cashews before soaking. 

  • Make sure you use organic lemons as you are going to be using some of the skin in this recipe. 

  • If you live in Spain, you can buy young coconuts online delivered directly to you here

  • Don't skip the nutritional yeast as it is what gives the cake that soft cheesy flavour.

  • You can open the coconuts with a coconut opener that you can buy online, or you can use a big kitchen knife and find a video tutorial on youtube! 

  • If there is any cake leftover you can pop it in the freezer again and eat it later (I wouldn't wait longer than a week). When you're ready simply take it out of the freezer and set it to defrost for 15 to 30 minutes and serve. 

Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake