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Beetroot Cheesecake Squares

Beetroot Cheesecake Squares

Brought to you by: OcadoLife
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“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 + CakesLooking for more dessert recipes? Look no further.
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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.

Tips or serving suggestions

Makes 16. Allow extra time for cooling and chilling

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