Beetroot Cheesecake Squares
By OcadoLife
Published on 30 August 2023
“Earthy beetroot is tempered by a creamy topping, with a tasty chocolatey base in these Beetroot Cheesecake Squares,” says Kate Hackworthy, author of Veggie Desserts + Cakes. Looking for more dessert recipes? Look no further.Time and servings
10 minsTotal time
25 minsCooking time
Ingredients
- 75g unsalted butter, cold, cubed, plus extra for the tin
- 115g porridge oats
- 40g wholemeal flour
- 30g soft brown sugar
- 25g cacao powder
- ½ x 12g gelatine sachet
- 100g cooked beetroot (vacuum-packed, without vinegar)
- 450g light cream cheese, at room temperature
- 250g greek yoghurt (we used 2% fat)
- 75g icing sugar, sifted
- 2 tsp vanilla extract
- 150g raspberries, to serve (optional)
- 150g blueberries, to serve (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 23cm square baking tin with butter and line with baking paper, leaving an overhang.Step 2
Put the oats, flour, sugar and cacao in a bowl. Rub in the butter with your fingertips until sandy. Press into the tin; bake for 12 mins or until firm. Set aside to cool.Step 3
Sprinkle the gelatine over 60ml warm water in a glass jug, then stir gently. Let it stand for 5 mins, then either microwave on high for 15 secs or stand the jug in a pan of warm water over a low heat until dissolved (don’t let it boil). Set aside to cool.Step 4
Purée the cooked beetroot with a hand-held stick blender. Set aside.Step 5
Beat the cream cheese with a whisk until soft. Add the beetroot, yoghurt, icing sugar and vanilla; mix until smooth.Step 6
Beat the gelatine mix into the cheesecake filling, then pour it all over the cooled cacao base; spread evenly. Chill for at least 4 hrs.Step 7
Lift the cheesecake out of the tin holding the baking paper. Slice into 16 squares; serve topped with berries, if using. Chill in an airtight container for up to 4 days.