Pretty in Pink Cheesecake
Pretty in Pink Cheesecake typically refers to a cheesecake that features a pink hue, often from ingredients like strawberries, raspberries, or even pink food coloring. It can be a visually appealing dessert that is popular for celebrations, parties, or special occasions.
This super delicious, pretty in pink cheesecake is made with all things yummy and good for you. The combination of nuts with beets for natural color makes this a desert that can satisfy your indulgent fix, as well as give you healthy fats. This desert has a zing of lemon and betaines from beets, which have anti-inflammatory properties, as well as help protect your body from environmental stress. Hemp hearts also pack extra protein power; just 3 tablespoons contains 10 grams of protein.
Pretty in Pink Cheesecake
Ingredients
Crust:
- 1/3 cup almonds raw (soaked overnight)
- 1/3 cup hemp hearts
- 1½ tsp. extra virgin coconut oil EVCO
- 2 dates pitted
Filling:
- ½ cup each: cashews & almonds raw (soaked overnight)
- 1/3 cup coconut milk unsweetened
- 1/3 cup lemon juice
- 3 tsp. lemon zest reserving a teaspoon to garnish
- ½ small beet
- ¼ cup maple syrup pure (grade B)
- ¼ cup raspberries to garnish
Directions
- Add the almonds, hemp hearts, EVCO and dates to a blender. Blend until a coarse meal develops that is sticky. If needed, add a little bit of water.
- Press into a 9” cake pan or spring form, lined with parchment paper, 8 mini pans in shapes desired or 12 muffin tins/tart cups. Set aside.
- Add cashews, almonds, coconut milk, lemon juice, lemon zest, beet and maple syrup to a blender. Blend until smooth. Pour the mixture on top of the crust of the cake pan.
- Set in the freezer until firm (about 1 hour) or in the fridge (about 3 hours) to set. Garnish with raspberries and lemon zest just before serving
