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    Home >> Holidays

    Red Velvet 'Cheesecake' {Vegan, Paleo, No-Bake}

    Published: Nov 1, 2017 · Modified: Apr 6, 2023 by Emily · This post may contain affiliate links · 47 Comments

    Intense red color, dreamy dairy-free Red Velvet 'Cheesecake'! Rich chocolate flavor-- made entirely with healthy, whole foods. No dye! (Paleo & Vegan)Red Velvet Cheesecake - PrettyPies.com

    Two bottles of RED dye? Nope!! It's 100% natural. It's made from a VEGETABLE, haha! For real. Can you guess which one? 😉 Red Velvet Cheesecake - PrettyPies.com

    Secret Ingredient

    It's BEETS! Remember my Hot Pink Pie made with beets? I was SO infatuated with that amazing color, and I just had to make MORE with those powerful little root veggies!

    It turns out, if you add cocoa to beets (along with the cheesecake base), it turns RED. Deep, dark, glamorous burgundy red. Omg, don't you love it?! It's like art class all over again mixing paint colors. 🙂

    And the beets add a subtle earthy quality to the chocolaty flavor of the cheesecake. It's definitely a specialty cake. Unconventional-- absolutely. Delicious? Yes!

    Red Velvet Cheesecake - PrettyPies.com

    Birthday Girl

    This cake was made for my gorgeous mama, who was celebrating a special birthday last week. (Hi, Mom! Love you) 

    We got to spend the weekend at my parents' house and had such a great time seeing a bunch of family. We made sure to do our favorites: visit 8th Street Coffee House for brunch, shop at the local antique/vintage shop, eat some Tex-Mex and go to TJ Maxx, ha! Love it.

    Red Velvet has always been my mom's FAVORITE, so I was determined to recreate that for her, using only whole foods. And it was a hit! I was surprised that my brother (who is not gluten/dairy/sugar-free) kept asking for more, haha.

    Red Velvet 'Cheesecake' from PrettyPies.com (Vegan, Paleo, Dye-Free)

    Red Velvet Cheesecake - PrettyPies.com

    Velvety Velvet

    The texture of this "cheesecake" is unlike any I've made before. It's ultra VELVETY. Smoother than anything I ever made before. And it has a RICH buttery quality, thanks to cashews and coconut oil.

    I decided to use refined coconut oil in this recipe as to not mask the chocolate flavor, but virgin works, too! There is also a "Buttery Flavor" Coconut Oil that I really wanted to get for this recipe, but I waited too long. Someday I must try that!

    With a chocolate almond crust, cocoa cashew cheesecake filling and creamy cashew "cream cheese" frosting, this cake is both flavorful and RICH. You only need a tiny slice. 😉

    Red Velvet Cheesecake - PrettyPies.com

    Special

    This Red Velvet 'Cheesecake' would be wonderful for the holidays (or for any special occasion). Especially for those of us on special diets - without refined sugar, eggs, gluten, dairy and grains. But as my brother could attest, even non-special diet folks love this cake, too! 🙂

    If you make it, I'd be so thrilled to hear from you! Leave a comment or share your photo on my Facebook page or tag me Instagram @emily.likes.food and hashtag #prettypies

    Pin it on Pinterest:

    Red Velvet 'Cheesecake' - (Vegan, Paleo) PrettyPies.com

    Red Velvet Cheesecake - PrettyPies.com

    Red Velvet 'Cheesecake' (Vegan & Paleo)

    Intense red color, dreamy cheesecake texture, yummy chocolate flavor. All with healthy, whole food ingredients!
    4.75 from 4 votes
    Print Pin Rate
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Servings: 14 slices
    Author: Emily

    Ingredients

    US Customary - Metric

    Chocolate Crust

    • 1 cup almond flour
    • 2 Tbs cocoa
    • 2 Tbs maple syrup
    • 2 Tbs refined coconut oil - melted
    • Dash of pink salt

    Red Velvet 'Cheesecake'

    • 2 ¼ cup raw cashews - soaked
    • 1 ⅔ cup roasted beets
    • ½ cup + 1 Tbs maple syrup
    • ¾ cup cocoa
    • 1 oz dark chocolate - melted
    • 1 cup refined coconut oil - melted
    • 1 ¼ Tbs vanilla
    • ¼ teaspoon almond extract
    • ⅛ teaspoon pink salt

    'Cream Cheese' Frosting

    • 1 cup raw cashews - soaked
    • 1 Tbs maple syrup
    • 2 ½ teaspoon lemon juice
    • Splash of vanilla
    • Dash of pink salt

    Instructions

    To make the crust:

    • Mix all ingredients together in a small bowl (sift cocoa first if clumpy). Add a splash of water if it's too dry.
    • Press into a parchment-lined 7" springform pan. Chill while you make the filling.

    To make the cheesecake:

    • Soak cashews in a bowl of boiling water for 1-2 hours or overnight in room-temp water. Drain, rinse and shake dry.
    • Blend cashews in a food processor for 3-5 minutes. Scrape down the sides. Add roasted beets and blend smooth.
    • Add remaining ingredients and blend. Taste and adjust if needed.
    • Spread over crust. Cover pan with a paper towel and wrap in foil. Freeze for about 3 hours until solid, then refrigerate.

    To make the cream cheese:

    • Soak cashews in a bowl of boiling water for 1-2 hours or overnight in room-temp water. Drain, rinse and shake dry.
    • Blend cashews in a food processor for 3-5 minutes. Scrape down the sides. Add remaining ingredients, to taste and blend smooth.
    • Transfer to a baggie and snip off the tip to pipe on. ENJOY! 🙂

    Notes

    Use a small 7" springform to make your cheesecake tall and pretty. A regular size will result in a flatter/shorter cake.
    Featured Products:
    To roast beets:
    Preheat oven to 400 degrees. Line a pan with foil. Trim the beets, leaving about 1" of the sprout. Wrap each beet in foil. Roast for 45-60 minutes until fork tender. Allow to cool. Use gloves (or baggies) to remove the peel with your fingers.
    Keep refrigerated for up to one week, or frozen (tightly wrapped) for 1-2 months.
    Tried this recipe?Tag @emily.likes.food #prettypies!
    « No-Bake Pumpkin Pie {Paleo, Vegan}
    Pumpkin Cake Balls {Keto, Vegan, Paleo} »

    Filed Under: Holidays, Vegan Cheesecake Tagged With: cheesecake, colorful, holidays, valentines day, vegetables

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Ashley

      November 01, 2017 at 10:50 am

      Brilliant! Can't wait to try it!

      Reply
      • Emily

        November 01, 2017 at 10:56 am

        Thanks, Ashley! Hope you enjoy

        Reply
    2. Mrs Christmas

      November 01, 2017 at 3:03 pm

      I think I have found the first of my trio of Christmas Day desserts. Thanks so much I hope turns out as well as the Cashew lime cheesecake which as become a regular in our home.

      Reply
      • Emily

        November 01, 2017 at 3:11 pm

        Yay! It's perfect for Christmas. I hope you enjoy it ❤️ Please come back afterward and let me know what you think

        Reply
        • Mrs Christmas

          November 03, 2017 at 2:12 pm

          Hi again Emily
          So I tried out the recipe and all I can say is that after the first bite we just looked at each other and not another word was spoken until we had savoured very mouthful!
          It is a fabulous recipe and is a cert for Christmas day.
          Thank you so much you Emily for the wonderful gift of this very special recipe xx

          Reply
          • Emily

            November 03, 2017 at 2:15 pm

            Oh wow you made it already? Awesome! So glad you loved it ❤️❤️❤️ Thanks for coming back to comment ☺️ And you are so welcome. Enjoy your cheesecake!

            Reply
          • Jose F.Avilez

            June 11, 2020 at 1:22 am

            Thanks you for your recipes, I'm a Baker. I made one of your vegan dessert ,my family was so ha with it.

            Reply
            • Emily

              June 11, 2020 at 8:40 am

              You are welcome! So glad your family enjoyed 🙂

      • Corinne Boccieri

        February 08, 2021 at 4:57 pm

        Hi I was wondering why you roast the beets? Do you think it would drastically change the flavor to use raw beets? I usually use them raw in the other cakes/smoothies etc. That I make, but I really want this to have a perfect red velvet cake like flavor!

        Reply
        • Emily

          February 08, 2021 at 5:00 pm

          Honestly I’ve never had raw beets, so I can’t say 100%. But I would think it is much easier to purée cooked beets, no? The texture may not be as smooth using raw. But the flavor may be the same. If you try it, let me know how it goes! 🙂

          Reply
          • Amber

            August 29, 2021 at 4:43 pm

            Cooked beets do have a little less of the earthy flavor to them. You primarily taste the sweetness. Roasted is the best way to do this. Cooking on the stove helps, but not as much. I didn't like beets until I tried them in a Roasted Root Vegetables recipe. My palate has adapted to it now, although I use them almost exclusively as beet noodles or in smoothies

            Reply
    3. Sal - berrysweetlife.com

      November 10, 2017 at 7:28 am

      This looks completely delicious! I wouldn't mind getting this for my birthday! 🙂

      Reply
      • Emily

        November 10, 2017 at 7:42 am

        Thanks so much! ☺️

        Reply
    4. Kathryn

      February 01, 2018 at 10:24 pm

      Looks SO good!!! My husband loves red velvet and I won't make it due to the food coloring, but I will make this! Thank you for including the info on how to roast the beets.
      Do you buy your cashews in a certain place or in bulk? If I buy one lb bags, will one bag be enough for this recipe? Though I'll double this one I bet it'll go quick!

      Reply
      • Emily

        February 01, 2018 at 10:42 pm

        Thank you, Kathryn! I was so excited to create that bold color without artificial coloring

        I buy cashews on bulk on Amazon: http://amzn.to/2Ey8iJs. Sprouts and other natural grocery stores also have good prices sometimes. Just be sure to get raw/unroasted.

        One pound might be enough if you don't double it, and leave off the frosting.

        I wouldn't double this one, though. It's SO rich. A tiny sliver is plenty 🙂

        Reply
    5. Neha

      February 11, 2018 at 5:39 am

      Hey I wanted to know whether I cud use any oil apart from coconut oil.. thanks

      Reply
      • Emily

        February 11, 2018 at 6:50 am

        Yes! Cacao butter (aka cocoa butter) would be perfect. Or you can use Palm oil 🙂
        If you try it, let me know how it turns out. Hope you enjoy!

        Reply
    6. Neha

      February 11, 2018 at 10:45 am

      I was thinking of unsalted butter or regular refined oil..
      I usually use regular refined oil in other cakes

      Reply
      • Emily

        February 11, 2018 at 10:48 am

        Butter would probably work, too! It needs an oil that solidifies when chilled.

        Reply
    7. Neha

      February 11, 2018 at 12:36 pm

      Ok.. thanks .. I ll try n surely let u know..

      Reply
    8. Neil

      February 12, 2018 at 3:20 am

      This looks awesome. Would the dark chocolate take away from the vegan thing Emily? My birthday on Wednesday hoping to make it to share at work.
      Thanks, Neil

      Reply
      • Emily

        February 12, 2018 at 6:53 am

        Thank you! There are many dairy-free brands of chocolate now. Enjoy Life is one of the most popular. I use Aldi brand, also DF. Just check the label 🙂

        Hope you enjoy! Have a wonderful birthday ♥️

        Reply
    9. Vedrana

      May 26, 2018 at 10:16 am

      This looks sooo good! I am going to make it for a party. I was wondering though whether the quantity of vanilla is a typo. Is it really 1.25 Tablespoons? I usually see vanilla in teaspoons and I don't have a 1/4 Tbs measure, so I thought maybe it's 1.25 teaspoons? Thank you!

      Reply
      • Emily

        May 26, 2018 at 10:20 am

        1 Tbs + 1 tsp works You need a lot of vanilla in this one. Well, I like a lot, but you can always taste and adjust to your personal preference.
        Hope you enjoy! 🙂

        Reply
        • Vedrana

          June 15, 2018 at 11:57 am

          It came out great! Thank you so much for the recipe!!

          Reply
          • Emily

            June 15, 2018 at 12:24 pm

            Yay! You are so welcome!

            Reply
    10. Jen

      February 12, 2019 at 12:58 pm

      I can't wait to make this for Valentine's Day! I'm super happy about the beets because I can't bring myself to use red food coloring lol. I was wondering what I can use for the frosting in place of cashews?

      Reply
      • Emily

        February 12, 2019 at 1:04 pm

        You can use whipped coconut cream instead of the cashew frosting if you’d like 🙂

        or use palm shortening, vanilla and powdered coconut sugar like this recipe: https://prettypies.com/christmas-tree-sugar-cookies/

        Maybe even add a few drops of lemon juice if you want a cream cheese type of flavor.

        Hope you enjoy! 🙂

        Reply
    11. Kris

      February 13, 2020 at 9:17 am

      5 stars
      Amazingly delicious....will definitely make again.
      Thank you for the recipe.

      Reply
      • Emily

        February 13, 2020 at 9:21 am

        So happy you enjoyed it! Thanks for taking the time to leave a comment, Kris ❤️

        Reply
    12. Rita

      June 15, 2020 at 12:44 am

      5 stars
      OMG this was AMAZING. I was kinda skeptical about this recipe at first but I tried it and it seriously tastes like the best thing ever!!! And it's easy to make too!

      Reply
      • Emily

        June 15, 2020 at 12:19 pm

        Woohoo! That’s the best news!

        Reply
    13. Christie

      February 12, 2021 at 1:40 pm

      Hi, This looks amazing! Would canned beets work as well?

      Reply
      • Emily

        February 12, 2021 at 1:53 pm

        Thanks! I think that should be fine. Canned are already cooked, correct? If so, go for it 🙂

        Reply
    14. Amber

      August 29, 2021 at 4:49 pm

      Why does this use refined coconut oil as opposed to Virginia? Usually when I see a cashew cheesecake, the coconut oil is to help it set, but isn't refined coconut oil still liquid at lower temperatures?

      Reply
      • Amber

        August 29, 2021 at 4:51 pm

        Virgin, not Virginia

        Reply
      • Emily

        August 29, 2021 at 4:55 pm

        Refined is just flavorless. 🙂 I used it so there is no coconut taste added. It still solidifies the cake like virgin coconut oil. There is a separate type of oil that stays liquid, but that is not to be used here.

        Reply
    15. Laura

      December 10, 2021 at 7:27 pm

      What would you recommend to use instead of lemon juice? I'm allergic to all citrus items.

      Reply
      • Emily

        December 10, 2021 at 7:31 pm

        The lemon gives it a hint of cheesecake tang. You could substitute water though 🙂

        Reply
      • Amber

        December 10, 2021 at 8:03 pm

        I have used white or apple cider vinegar to sub for lemon juice for cashew cheese sauce when I was out and both worked fine. The apple cider vinegar does make it slightly sweeter, though

        Reply
      • Laura

        December 10, 2021 at 8:13 pm

        Thank You

        Reply
    16. Amber

      December 10, 2021 at 8:01 pm

      I have used white or apple cider vinegar in place of lemon juice for cashew cheese sauce. Either of them would probably work

      Reply

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