No-Bake Vegan Yogurt Cheesecake with Beets

Raw Vegan Yogurt Cheesecake with Beets-04This post is sponsored by Dream® Non-Dairy Yogurts.

What is your dream Valentine’s Day?

Breakfast in bed; a gorgeous bouquet of roses delivered to your door; getting a Valentine’s Day card from your special someone; or enjoying a lovely, hearty homemade dessert together with your loved ones. The last one definitely is my choice.

How about this beautiful no-bake vegan yogurt cheesecake for your choice of dessert? Don’t be intimidated by how amazing it looks. No bragging! I guarantee you can do it because it is super simple. This cheesecake is raw, so no baking or cooking is required. If you have a high speed blender or food processor, a rubber spatula, a springform pan, and a kitchen scale, you are pretty much set.

Raw Vegan Yogurt Cheesecake with Beets-02

The Yogurt Cheesecake Filling:

Do you remember that I recently introduced a group of new vegan friends, Dream® Non-Dairy Yogurts., to you? I had made some healthy dark chocolate yogurt cake bites using dream coconut yogurt and everybody in our family and extended family loved them. Since I’m using cashew nuts as the cheesecake base in this recipe, I thought it would be a good time to invite Almond DreamTM yogurts to take the stage.

Dream Almond Yogurt-01Like their Ccoconut DreamTM siblings, Almond DreamTM yogurts also come with five different flavor choices: plain, strawberry, mixed berry, vanilla, and coconut. They’re all made from real almonds. The texture has a super smooth consistency. I like to add a few drops of lemon juice to increase the tangy taste for those with refined taste buds. Otherwise, the sweetness is just right for a sweet afternoon snack. I couldn’t find any better a choice than using this vegan yogurt in my raw cheesecake recipe, because, again raw means it maintains all the live probiotics in the yogurt.

Raw Vegan Yogurt Cheesecake with Beets-03

The filling of this yogurt cheesecake is made of

Soaked raw cashew nuts

Almond Dream yogurt

Freshly grated lemon zest and squeezed lemon juice

Agar agar noodles and boiling water

Vanilla extract

(optional) Nutritional yeast

Coconut oil

Pure stevia extract powder

Agave nectar

Shredded beets for the pink color

Raw Vegan Yogurt Cheesecake with Beets-beets01

It may seem like a long list. However, once you gather everything, you just need to use a good quality high-speed blender to blend everything together. Before I added the shredded beets, I saved some of the white filling to make the heart swirl. I adapted the heart swirl idea from this video. Check it out for more instruction to making these chasing-hearts.

Raw Vegan Yogurt Cheesecake with Beets-07

The Crust:

Let me give a special word of thanks to the vegan community/bloggers for sharing their grain free raw vegan crust recipe ideas. I finally decided to use this low sugar coconut macaroon crust recipe with a slight modification. This crust is made of

Medjool dates

Unsweetened coconut shreds

Coconut flour

Coca powder

Pure stevia extract

Coconut oil

Raw Vegan Yogurt Cheesecake with Beets-08Again, after blending the soft Medjool dates in a food processor, I added the rest of the crust ingredients and let them blend until well combined. Pack them evenly on the bottom of the springform pan, just like you do with the regular cheesecake crust. After refrigerating for an hour, it’s ready to add the filling on top.

Raw Vegan Yogurt Cheesecake with Beets-01

The finished cheesecake needs to be refrigerated for 4-6 hours to let the vegan yogurt cheese filling set. So you can definitely prepare this cheesecake a few days in advance. You can also freeze it and enjoy later.

Raw Vegan Yogurt Cheesecake with Beets-05

The ground cashew nuts and almond yogurt give an extremely smooth and creamy texture. The beet shreds added a nice color and a very mild beet taste that you may not even notice. The lemon zest and lemon juice just give an extra tangy taste and zing to the cheesecake, a pleasant and not at all overwhelming addition. Trust me, you can’t go wrong with this vegan yogurt cheesecake for your Valentine’s Day!

Raw Vegan Yogurt Cheesecake with Beets-06

Vegan Yogurt Cheesecake with Beets (Grain-free)
Prep Time
40 mins
Total Time
40 mins
This grain-free, no-bake, vegan yogurt cheesecake has an extremely smooth and creamy texture. It is low in sugar and contains live probiotics from the yogurt.
Course: Dessert
Cuisine: Vegan/GlutenFree/SoyFree/GrainFree
Keyword: dessert, gluten-free dessert, gluten-free vegan, plant based, vegan, vegan dessert, vegan yogurt
Servings: 8 servings
Author: Joyce @Light Orange Bean
For the crust:
  • 7 large Mejool dates pitted
  • 1-½ cups unsweetened coconut shreds
  • ¼ cup special dark coca powder
  • ¼ teaspoon pure stevia extract powder Now brand
  • 2 tablespoons coconut oil liquid form
  • ¼ teaspoon sea salt
  • optional 1/4 cup coconut flour
For the filling:
  • 5 grams agar agar noodles
  • ¼ cup boiling water
  • 1 teaspoon vanilla extract
  • 1-½ cup approximately 210 gram raw cashew, soaked in water for at least 8 hours (see note)
  • 12 oz Almond Dream yogurt plain or your favorite choice
  • 1/3 cup coconut oil liquid form
  • ½ teaspoon pure stevia extract powder Now brand
  • 2 tablespoons agave nectar
  • ¼ teaspoon sea salt
  • optional ¼ teaspoon nutritional yeast
  • 1 tablespoon lemon zest from half of a large lemon
  • 1 large lemon juiced
  • ½ cup packed shredded beets
  1. Prepare the crust: In a food processor, blend the soft dates until it forms a big ball. Add the remaining crust ingredients and blend until it forms loose crumbs. The dough should stick together if you press it a little bit between your fingers. If it doesn’t, add 1 teaspoon of water and blend again.
  2. Transfer the crust mixture into a springform pan. Use your hand to spread it out evenly and press down firmly. Place the springform pan in the freezer while you are preparing the cheesecake filling.
  3. Prepare the cheesecake filling: Use a pair of scissors to cut the agar agar noodles to 1/2 inch in length. Dissolve them into ¼ cup of boiling water and 1 teaspoon of vanilla extract. Use a spoon to stir, helping the noodles to dissolve. Heat in microwave oven for 15 seconds if necessary.
  4. Drain the soaked cashew nuts and pat dry with paper towel. Add the cashew nuts and agar agar noodle solution into a high-speed blender. Blend briefly, approximately 30 seconds. Add the remaining filling ingredients, except beets, and blend until very smooth. Transfer approximately 2 tablespoons of the white filling into a squeeze bottle (such as mustard or ketchup squeeze bottle) for later decorating.
  5. Add the beets into the white cheesecake filling and blend again until very smooth. You can taste and adjust the sweetness as needed.
  6. Pour the pink cheesecake filling into the spring form pan containing the prepared cheesecake crust. Gently tap on the counter to remove any air pockets in the filling.
  7. Squeeze small amount of the white cheesecake filling to form dots in a swirl pattern over the pink cheesecake. Take a toothpick, beginning with the center dots, and run the toothpick through the center of each dot to form a heart shape (don't lift the toothpick out until you finish the last dot).
  8. Carefully transfer the springform pan into the freezer on a level surface for approximately 2 hours or until firm throughout.
  9. Remove the springform pan from the freezer and let it rest at room temperature for 5-10 minutes. Use a paring knife to run between the cake and edge of the springform pan to help release it. Slice and serve immediately.
Recipe Notes

1. You can soak your dates in warm water for 10 minutes if they are not soft and moist.
2. You can soak the cashew dates in boiling water for 1 hour for quick soak method.
3. Decoration idea is adapted from Raw Vegan Not Gross (
4. The crust is adapted from OhSheGlows (
5. This cheesecake can be kept in the freezer for up to 2 weeks. However, the pink color from beets will make the hearts change from white to slightly pinkish when stored longer.
6. The preparation time doesn't include the soaking and refrigerating time.


No-Bake Vegan Yogurt Cheesecake with Beets


    • Joyce says:

      Thanks Rebecca! The cake doesn’t last very long in my refrigerator. I’ll make another one for the Valentine’s Day soon.

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.