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
Featured Products:Use a small 7" springform to make your cheesecake tall and pretty. A regular size will result in a flatter/shorter cake.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.To Store:Keep refrigerated for up to one week, or frozen (tightly wrapped) for 1-2 months.