No-Bake Raspberry Beet Mini Cheesecakes

Looking for a fantastic no bake cheesecake recipe?  These raspberry beet mini cheesecakes are perfect for Valentine’s Day and are a healthy mini cheesecake recipe you’re gonna love!  

Raspberry Beet Mini Cheesecakes with Dark Chocolate Pecan Crust | Looking for a fantastic no bake cheesecake recipe?  These raspberry beet mini cheesecakes are perfect for Valentine's Day and are a healthy mini cheesecake recipe you're gonna love! | A Sweet Pea Chef

Are you ready for Valentine’s Day?

I’m never quite sure how to feel about Valentine’s Day.  It feels like a lot of people put so much pressure on it and forget about the real sentiment behind what (I think) it’s all about.

How do you feel about Valentine’s Day – are you one of those sappy romantics who goes all out to celebrate, or do you avoid it at all costs, brushing it off as an overly commercialized holiday?

I think I’d have to say I’m in the middle somewhere, leaning slightly more towards the sappy romantic side than the other.  Slightly.

I like the idea of taking a special day to express your love and gratitude for someone, a romantic dinner for two (those are so rare for Dustin and me now that we have FOUR kiddos!), and, of course, a sweet treat.

Bowl of fresh raspberries in front of raw beets to show two of the ingredients that will be blended together to make the pink color in the raspberry beet mini cheesecakes. Before and after shot of a food processor to show the chopped pecans, dates, cocoa powder, and sea salt that go into the mini cheesecake crust and then, on the right, what the crust looks like for the mini cheesecakes.

I do have to admit, though, I am not a huge fan of all those super sweet, highly processed chocolates that are so popular on Valentine’s Day.  While chocolate is great and all, I like to enjoy it with other flavors and textures – like with this raspberry beet mini cheesecake right here.

Now, I didn’t forget the chocolate, though!  I made a yummy raw dark chocolate pecan crust by combining a few easy ingredients in the food processor and then pressing it into a muffin tin to make a crust.

Seriously: so simple and so delicious.

Then, I top off the dark chocolate pecan crust with a tart and creamy raspberry beet cheesecake filling.  Yep: mini cheesecake. And it’s PINK!

How To Make A Mini Cheesecake

Making a mini cheesecake is surprisingly easy to do.  All you really need is a muffin pan and a blender and you can make any type of no bake mini cheesecake you want.  I make my crust using a food processor, but a heavy duty blender would work, too.

Here are the basic steps for how to make a mini cheesecake:

  1. Blend together the ingredients for the bottom crust of the mini cheesecake – this can include nuts and dates to hold everything together
  2. Blend together the cheesecake filling – this can be plan (like these mini cheesecakes) or flavored, like we have here with raspberries and beet
  3. Add the crust to the bottom of the muffin pan and press down with your fingers – you can add a slip of parchment paper to make these easier to pick up later once frozen
  4. Pour the blended cheesecake filling into the rest of the muffin pan
  5. Freeze, baby, freeze – you’ll know when the mini cheesecake is done when the top is firm when you press down with your finger.  Also, if the mini cheesecake starts to jiggle when you try to remove it from the muffin pan, it still needs more time.

In just a few hours, you’ll have 12 delicious, creamy, and indulgent no bake mini cheesecakes ready to enjoy.

Before and after shots of overhead a kitchen blender to show the greek yogurt, beets, raspberries, lemon juice, and coconut milk for the filling of the raspberry beet mini cheesecake and then, on the right, the smooth, blended pink filling for the mini cheesecake recipe. Overhead view of a muffin pan filled with the raspberry beet mini cheesecake and ready to be transferred to the freezer to freeze.

Are Mini Cheesecakes Healthy?

I was so excited with the color combination of the beet and raspberries which goes perfectly with Valentine’s Day.

Or, ya know, any day you want a mini cheesecake that’s super adorbs 😉

Not only do the beets and raspberries provide lots of color, they also provide a ton of nutrients, like fiber, vitamin c, copper, vitamin k, omega-3 fatty acids, potassium, and more.

If you’re wondering about the beet flavor – it doesn’t come through nearly as much as its beautiful color.  Instead, you get the flavors of tart raspberries, freshly squeezed lemon, followed by sweet pure maple syrup to delicately round out the cheesecake flavors over the chocolate pecan crust.

I used greek yogurt to add a little extra creaminess, and still keep the whole cheesecake unrefined, but you could just use the cashews or even a non-dairy yogurt to keep it vegan and/or non-dairy, if you’d prefer.

Also, to make sure these were healthy mini cheesecakes, I made the crust entirely out of whole ingredients, like nuts and dates.  No refined sugars or artificial ingredients, here!

All in all, this is a perfect sweet treat for someone who wants a special dessert, but doesn’t want overly rich (or highly processed) chocolate.

Plus: pink!

Up close of one of the raspberry beet mini cheesecakes that has been bitten into to show the inside texture of the mini cheesecake. In the background are more no bake mini cheesecakes and fresh raspberries.

This recipe is actually a variation of my Vegan Mini Cheesecake recipe I shared a while back.  Just like with the original, the prep is very easy, it’s no bake (woot!), which is awesome, and just requires a little time in the freezer.

And how is the creaminess with the cashews, you ask?  Perfect!  It’s creamy and delightfully cheesecake-y.  Promise.

If you’ve never tried soaking raw cashews and then blending them to make a creamy, cream-cheese-like-consistency, I sure hope you try it out.  The texture is smooth, thick, and very easily altered with whatever flavors you decide to add into your cheesecake filling.

Like beets and raspberries <3

So pretty!

Three raspberry beet mini cheesecakes stacked on top of each other to show the size and chocolate pecan crust of the mini cheesecakes. Hand holding one no bake raspberry beet mini cheesecake which has a bite out of it. Can see the creamy, thick texture of the mini cheesecake and the pink color.

No matter where you stand on Valentine’s Day and all the hype, I hope you take a moment to realize how special you are and enjoy the day.

Tip: Enjoying the day is made much easier with one of these mini cheesecakes in your hand 🙂

xoxo

5 from 2 votes
Raspberry Beet Mini Cheesecakes with Dark Chocolate Pecan Crust - Square Recipe Preview Image
No Bake Raspberry Beet Mini Cheesecakes
Prep Time
1 hr
Cook Time
2 hrs 30 mins
Total Time
3 hrs 30 mins
 

Looking for a fantastic no bake cheesecake recipe?  These raspberry beet mini cheesecakes are perfect for Valentine's Day and a healthy cheesecake recipe you're gonna love!  

Categories: Clean Eating, Dessert, gluten free, No Refined Sugar, No-Bake
Difficulty: Easy
Keyword: beet cheesecake, beet powder recipe, raspberry mini cheesecakes
Servings: 12 mini cheesecakes
Calories: 269 kcal
Author: Lacey Baier
Ingredients
For The Dark Chocolate Pecan Crust:
  • 1 cup raw pecans
  • 1 cup pitted dates, packed
  • 2 tbsp dark cocoa powder
  • 1/8 tsp sea salt
For The Raspberry Beet Cheesecake Filling:
  • 1 cup raw cashews
  • 1/3 cup freshly squeezed lemon juice (approx. 2 lemons)
  • 1 medium raw beet, peeled and quartered
  • 1 cup fresh raspberries (6 oz.)
  • 1/4 cup coconut oil, melted
  • 1/2 cup plain greek yogurt
  • 1/2 cup full fat coconut milk, refrigerated
  • 1/4 cup pure maple syrup
Instructions
  1. Cover the raw cashews with boiling hot water and let soak for one hour. (We soak them like this to help then soften up.)
  2. In a food processor or heavy duty blender, add the raw pecans and process into an rough meal consistency.
  3. Next, add the pitted dates, dark cocoa powder, and sea salt into the food processor. Process until smooth or a small ball forms, about one minute.
  4. Lay out thin strips of parchment paper into each slot in a muffin tin and scoop the pecan-date mixture evenly into the muffin tins. Carefully pack it down evenly using your fingers. This will serve as the yummy dark chocolate pecan crust.
  5. To make the raspberry beet cheesecake filling, add the softened, drained cashews into a blender, followed by the freshly squeezed lemon juice, melted coconut oil, raspberries, raw peeled beet, greek yogurt, chilled coconut milk (just scooping the top of the hardened coconut milk from the top of the can, and leaving the clear liquid underneath), and the pure maple syrup.
  6. Blend this together until very smooth. The smoother this mixture is, the creamier your cheesecake will be.
  7. Now, pour the filling evenly into each muffin tin over the pecan crust, filling all the way up.
  8. Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.
  9. When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper.
  10. You may need to allow it to set at room temperature for 5 minutes to thaw.

Recipe Video

Nutrition Facts
No Bake Raspberry Beet Mini Cheesecakes
Amount Per Serving (1 g)
Calories 269 Calories from Fat 164
% Daily Value*
Fat 18.2g28%
Saturated Fat 7.5g38%
Cholesterol 1.8mg1%
Sodium 35.7mg1%
Carbohydrates 27.5g9%
Fiber 4g16%
Sugar 19.3g21%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use regularly and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

6 thoughts on “No-Bake Raspberry Beet Mini Cheesecakes

  1. 5 stars
    Loved these so much! I’ve made them a couple times! My only comment would be if you allow them to cool for longer in a fridge instead of the freezer they turn out even creamer and really taste like a traditional cheesecake. They were a hit in my household which usually turns its nose up at dairy free.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Content