Acai and beetroot cheesecake

Eat yourself beautiful with these guilt-free but delicious, berry cheesecakes.

Acai and beetroot cheesecake

These can be made as either individual portions or a larger cheesecake. For pots, use individual ramekins, or for a larger cheesecake, use a loose-sided baking tin. We recommend individual pots for a fuss-free option.

Serves 12


  • 2 cups cashews, soaked overnight
  • 1 cup coconut oil
  • 150g raspberries
  • 2 tbsp acerola powder
  • 4 tbsp beetroot powder
  • 1 tbsp acai powder
  • 2 tsp maple syrup
  • Juice and zest of 1 lime

For the base

  • 1 cup almonds
  • 1 cup cashews
  • 1 cup sesame seeds
  • 1 cups desiccated coconut
  • 2 tbsp coconut sugar
  • 100g coconut oil, melted
  • Pinch of salt


  1. Blitz all the nuts in a food processor until fine
  2. Mix in the desiccated coconut and coconut sugar
  3. Rub in the coconut oil with your fingers
  4. Line a baking tray with parchment paper, spread the mixture on the tray and bake for 10-15mins until golden brown
  5. Leave to cool whilst making the filling
  6. For the filling, melt the coconut oil then add all the ingredients to a food processor
  7. Blitz until smooth

To Finish

  1. Evenly add the base to the bottom and press down until firm and even
  2. Add the filling to the top and smooth down until even
  3. Top with decoration of your choice (we used fresh raspberries, buckwheat groats and dried pomegranate seeds)
  4. Leave in the fridge to chill and thicken before serving.

Recipe provided by Pollen + Grace

Last modified: June 9, 2017

Written by 8:30 am Recipes