Mini Beet Cheesecake Bites
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 
Besides being vegan, gluten-free, and truly sugar-free (not just refined sugar free), these adorable mini beet cheesecake bites are sweet and refreshing with a hint of flavors from beet, lemon, and mint.
Course: Dessert (Vegan | GlutenFree | SugarFree)
Cuisine: American
Servings: 20 mini cheesecakes
Author: Joyce @ Light Orange Bean
Ingredients
Cheesecake Filling
  • ½ cup beet puree
  • ½ cup water
  • ¼ cup lemon juice from 1 fresh lemon
  • 5 grams agar agar noodles
  • 1 cup raw cashew nuts soaked in water for at least 8 hours
  • 3 tablespoons 45 grams coconut oil
  • 30 grams erythritol
  • optional 1 teaspoon nutritional yeast
  • 3 sprigs mint
  • ¼ teaspoon pure stevia extract powder
Crust
Garnish
  • Mint leaves
Instructions
To make the cheesecake filling (see tips in the post)
  1. In a large microwave safe bowl, combine together beet puree, water, lemon juice, and agar agar noodles. Heat the mixture in microwave for 1 minute. Stir with a spoon to help the agar agar noodles dissolve. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the agar agar noodles are completely dissolved.
  2. In another microwave safe bowl, heat coconut oil to liquid. Warm soaked cashew nuts in microwave as well.
  3. Place the hot mixture from step 1 and the remaining cheesecake filling ingredients in a high-speed blender. Blend until smooth. If it forms air pockets during blending, stop the blender and use a rubber spatula to push and stir the cheesecake filling to get rid of the air pockets.
  4. Transfer the cheesecake filling into an airtight container, cover with lid, and refrigerate for at least 8 hours.
  5. Remove the cheesecake filling from the refrigerator before assembling the mini cheesecake bites. Use a hand blender to blend the filling to achieve a fluffy texture. (see picture in post) Fill a large pastry bag with the cheesecake filling.
To make the crust
  1. Blend the dates in a food processor until it forms a ball. Add coconut shreds, blend briefly. Add the remaining ingredients and blend until it’s well incorporated. It should form a soft ball at this point.
  2. Let the dough rest for 5 minutes. Evenly divide the dough into 16-18 pieces. Approximately 20 grams for each piece. Place each piece into a mini tart tin and use your fingers to shape each piece that fits inside the tin. Use a fork to gently poke a few holes on the bottom of each piece of dough.
  3. Preheat oven to 350 °F. Bake the prepared tart tins for 8 minutes. Remove them from the oven and let them completely cool to room temperature. Transfer tart crusts out from the tins and set aside.
  4. Pipe in the cheesecake filling and garnish with mint leaves. Serve immediately.