Love cheesecake? Hate the tediousness and unhealthiness of cheesecake? Can we entice you with a 40-minute cheesecake recipe packed with anti-oxidants and anti-inflammatories?
We think so.
We know your mouth is already watering after that. So, just sit back, relax and dig into our beetroot and blueberry cheesecake recipe. We're sure you'll be running to the shops and the Jomeis Fine Foods recipe to make this one yours as soon as you've finished reading!
Is beetroot good for you?
Beetroot is one of the most amazing foods that you can add to your diet, especially if you practice an active lifestyle. And our sugar-free beetroot latte is a fantastic way to make it part of your diet every day!
What makes beetroot so good for you? Listing all of the benefits may take all day. So here are a few; it's rich in antioxidants, may have cancer-preventing properties, is anti-inflammatory, can lower blood pressure, can improve exercise performance, can improve digestive health and can support brain health.
We know! How amazing. It's almost hard to believe that up until now, it likely hasn't been a staple part of your diet.
When paired with blueberries, which are incredibly fibre-rich and anti-oxidising, this cake is 100% delicious and 5,000% great for you.
How to make our beetroot and blueberry cheesecake
Our Nutritional Beetroot Latte is so much more than a pink drink. It's the gluten-free ingredient you need in your household. The ingredients you'll need to pull this entire dish together include:
The Base
- 1/2 a cup of oats
- 1/2 a cup of desiccated coconut
- 1 tbsp of coconut oil (or butter)
- 1 tsp of vanilla extract
The Filling
- 2 cups of cashews
- 1/2 cup of water
- 1 tsp of vanilla extract
- 1/3 a cup of sugar-free maple syrup
- 1/2 a cup of dairy-free butter
- 1 tsp of cacao (try the Jomeis Fine Foods Nutritional Cacao Latte)
- 3 cups of blueberries
- 1 tbsp of Jomeis Fine Foods Nutritional Beetroot Latte
How to make them
- Blend the base ingredients together and blend until well combined. You may need to add more oil or oats to achieve a wet, but not runny, consistency.
- Pour the mixture into a cake tin lined with baking paper and push down. Place into the freezer to firm.
- Blend all filling ingredients except the coconut oil, cacao, butter, blueberries and dairy-free beetroot latte mix into a blender. Blend until smooth and free of lumps. You are looking for a creamy consistency, so add more oil and butter if it is too dry.
- Pour half the coconut oil and cacao butter into the mix and blend until combined.
- Pour half the mixture into a bowl. Set it aside.
- Pour the remaining coconut oil, and cacao butter, into the mix and add the blueberries. Mix until combined. Pour this mixture onto the base that was previously in the freezer. Then return it to the freezer to set.
- Once it has set, pour the remaining mixture that was set aside back into the blender. Add the beetroot powder and blend to combine. Pour the mix on top of the set cake and place it in the freezer to set.
- Top with blueberries and sprinkle over Jomeis Fine Foods Nutritional Beetroot Latte for added flavour.
- Enjoy!
