Chocolate and beetroot cheesecake

Chocolate beetroot cheesecakeI have previously made Chocolate and beetroot cupcakes and I really enjoyed this flavour combination, plus the colour looks great. So I thought why not try this combination in a cheesecake?

This cheesecake had a creamy and light texture and the colour was vibrant. It was subtly sweet with a hint of the beetroot flavour coming through. I made a Chocolate cream to go on top, which complemented the beetroot quite nicely, and sprinkled on some coconut shreds.

For a dessert, this really is pretty healthy with essential fatty acids from the walnuts, nitrates and antioxidants from the beetroot, protein from the egg and cream cheese and fibre from the coconut flour. It is a good way to sneak in some extra vegetables, too.Chocolate beetroot cheescake 2Chocolate and beetroot cheesecake



½ cup walnuts

1 tablespoon coconut butter or oil

1 ½ tablespoons cocoa powder, sifted

½ tablespoon stevia

¼ cup coconut flour

1/3 cup reduced fat coconut cream or milk


1 medium beetroot, peeled and roughly chopped

1 250 gram tub of extra light cream cheese

4 tablespoons unsweetened cocoa powder

2 tablespoons stevia

15 drops vanilla flavour liquid stevia

½ teaspoon cinnamon

1 egg



  • Add the walnuts and coconut butter/oil to a food processor. Process until the walnuts resemble the texture of coarse crumbs. Tip the walnuts into a large mixing bowl.
  • Add the remaining ingredients and mix well to combine. The mixture should be quite thick and firm.
  • Press the base into a 20cm x 20cm or round baking tray lined with baking paper with wet hands.
  • Bake in the oven for 15 minutes at 160°C. Allow to cool briefly while preparing the filling.


  • Place the peeled, chopped beetroot and cream cheese into a food processor. Process until the beetroot is pulverized.
  • Add the cocoa powder, stevia and cinnamon and continue processing until the ingredients are well combined and the mixture has a fairly smooth consistency. Add the egg and process to combine.
  • Pour the beetroot mixture over the base and spread out evenly with the back of a dessert spoon
  • Bake in the oven at 160°C for 40 minutes.Chocolate beetroot cheescake 1Chocolate cream topping


1/4 cup Greek yoghurt (use full fat for a creamy texture)

1 tablespoon ricotta cheese

1 tablespoon cocoa powder, sifted (sifting is important to prevent lumps of cocoa in your icing)

½ teaspoon cinnamon

½ tablespoon stevia


  • Mix all the ingredients well until no lumps remain and an even, smooth texture is achieved. Spoon on top of the Chocolate and beetroot cheesecake.

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