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Chocolate & Beetroot Cheesecake

Chocolate & Beetroot Cheesecake

Samantha Keating
Serves 8 - 12
Prep time: 5h
Cooking time: 0min

The very best vegan friendly chocolate and beetroot cheesecake - a must to make this Valentines! 

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  • 1.

    Line the bottom and sides of an 8 inch spring form pan

  • 2.

    Pulse all of the base ingredients in a food processor

  • 3.

    Once done (it should be sticky) press the crust firmly into the bottom of the lined pan and slightly coming up the edges

  • 4.

    Chill the base in the fridge for 1 hour

  • 5.

    For the filling - add all of the ingredients to a blender and blend on high speed until thick and creamy

  • 6.

    Pour onto the base and smooth out to even the mixture

  • 7.

    Decorate and place in the fridge for a minimum of 4 hours (or overnight)

  • 8.

    Once chilled and set it is ready to serve

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