Pink Beetroot Cheesecake Recipe

I’m about to share something that sounds completely bonkers but trust me on this one – beetroot in cheesecake is pure genius. You might be thinking I’ve lost my mind, mixing earthy vegetables with creamy dessert, but that gorgeous pink color happens naturally without any weird artificial dyes. Plus, the beets add this subtle sweetness that’ll make you wonder why you never thought of this combo before. Want to know how this unlikely pairing creates dessert magic?

Why You’ll Love this Pink Beetroot Cheesecake

While most people think beetroot belongs in salads or smoothies, this pink beetroot cheesecake will completely change your mind about this earthy vegetable.

I’m telling you, this dessert is pure magic. The beetroot adds natural sweetness and creates the most gorgeous pink color without any artificial dyes. Who needs food coloring when nature provides something this stunning?

The earthy sweetness pairs beautifully with creamy cheese, while fresh ginger adds just enough warmth to make things interesting.

Plus, you can technically claim you’re eating vegetables for dessert. That’s basically a health food, right?

What Ingredients are in Pink Beetroot Cheesecake?

This pink beetroot cheesecake might sound like something your health-conscious friend would make, but trust me, the ingredient list is surprisingly simple. You probably have most of these items sitting in your kitchen right now, which makes this dessert even more appealing.

The beauty of this recipe lies in how each ingredient plays its part perfectly. The beetroot does the heavy lifting for both color and sweetness, while everything else works together to create that dreamy, creamy texture we all crave in a good cheesecake.

Ingredients:

• 200 g crackers (digestive biscuits work great)
• 100 g butter
• 3 cm fresh ginger
• 3 gelatine sheets
• 200 g cooked beets
• 450 g cream cheese
• 150 ml liquid cream

A Few Things to Keep in Mind

Let’s talk about those beetroots for a second. You want cooked beets here, not raw ones. You can buy them pre-cooked from the store, roast them yourself, or even use leftover beets from dinner. Just make sure they’re tender enough to blend smoothly, because nobody wants chunks of vegetable in their dessert.

The ginger is what makes this cheesecake special, so don’t skip it or substitute powdered ginger. Fresh ginger brings that subtle warmth that complements the earthy sweetness of the beets. A 3cm piece might seem small, but ginger packs a punch, and you don’t want it overpowering everything else.

When it comes to crackers, digestive biscuits are the classic choice, but graham crackers or even gingersnaps would work beautifully here. The butter should be real butter, not margarine, because we’re making something special, not trying to cut calories.

For the gelatine sheets, make sure they’re completely dissolved in the hot cream. Nobody wants rubbery bits in their silky cheesecake. If you can only find powdered gelatine, you’ll need about 1 packet, but check the conversion on your specific brand.

How to Make this Pink Beetroot Cheesecake

Now that you’ve got all your ingredients lined up like little soldiers, let’s immerse ourselves in making this gorgeous pink creation. Don’t worry if you’ve never made a no-bake cheesecake before – this one’s pretty forgiving, and the steps are more straightforward than assembling IKEA furniture.

Getting That Base Perfect

First things first, you need to melt your 100 g of butter. I like using the microwave in 30-second bursts because I’ve the attention span of a goldfish and always forget when I’m melting butter on the stove.

While that’s happening, grab those 200 g of crackers and blitz them into crumbs. You want them fine enough that they’ll stick together when pressed, but not so fine that you’ve created cracker dust.

Grate your 3 cm piece of fresh ginger – and yes, I know grating ginger is annoying because those stringy bits get everywhere, but it’s worth it. Mix the melted butter, cracker crumbs, and grated ginger together until everything looks like wet sand that holds together when you squeeze it.

Press this mixture firmly into the bottom of your springform pan, really getting into those corners and making sure it’s level. Pop that base into the refrigerator while you work on the filling. This step is essential because nobody wants a soggy bottom, and a cold, firm base will hold up much better when you add the creamy layer.

Creating the Pink Magic

Here’s where things get colorful, literally. Take your 200 g of cooked beets and blend them with the remaining grated ginger and all 450 g of your cream cheese. You want this mixture completely smooth – any lumps will haunt you later when you’re trying to slice perfect pieces for Instagram.

The color at this stage is absolutely stunning, like someone mixed a sunset with a fairy tale. Don’t panic if it looks more purple than pink right now; the final color will depend on your particular beets and will settle into something beautiful regardless.

The Gelatine Game

Now comes the slightly tricky part, but I promise it’s not as scary as it sounds. Take your 3 gelatine sheets and soften them in cold water while you bring that 150 ml of liquid cream to a boil.

Once the cream is bubbling away, remove it from the heat immediately – we’re not making cream soup here. Squeeze out the excess water from your gelatine sheets and whisk them into the hot cream until they completely dissolve. This is your moment to channel your inner perfectionist because any undissolved gelatine will create weird, bouncy bits in your otherwise silky cheesecake.

Bringing It All Together

Let the gelatine-cream mixture cool for just a minute or two, then gradually mix it into your pink beet and cream cheese blend. Pour this gorgeous mixture over your chilled cracker base, and try not to get too mesmerized by how pretty it looks.

The Waiting Game

Here’s the hard part – you need to refrigerate this beauty for a full 12 hours. I know, I know, waiting is the absolute worst when you’ve just created something this stunning, but trust the process.

This isn’t one of those “it’ll probably be fine after 6 hours” situations. The gelatine needs time to properly set, and the flavors need time to meld together into something magical.

Set it in the fridge overnight, maybe put a sticky note on it that says “DO NOT TOUCH” if you live with impatient people, and try to forget about it until tomorrow.

Pink Beetroot Cheesecake Substitutions and Variations

Because everyone’s kitchen looks different and dietary restrictions are as common as people who claim they’re “not really dessert people” (but still somehow finish half the cheesecake), let’s talk about swapping things around in this recipe.

No crackers? Graham crackers, digestive biscuits, or even crushed gingersnaps work perfectly for the base.

Can’t do dairy? Swap cream cheese for cashew cream cheese and use coconut cream instead of regular cream.

Want different flavors? Try cardamom instead of ginger, or add orange zest to the beet mixture.

Fresh beets not happening? Canned or vacuum-packed beets save time without sacrificing that gorgeous pink color.

What to Serve with Pink Beetroot Cheesecake

Perfect cheesecake deserves perfect companions, and this pink beauty plays surprisingly well with others.

I love pairing this earthy-sweet dessert with crisp white wine or champagne. The bubbles cut through the richness beautifully.

Fresh berries are obvious but brilliant. Strawberries, raspberries, or blackberries echo the color while adding bright acidity.

I’ll often drizzle honey or maple syrup around the plate.

For texture contrast, try candied walnuts or pistachios. Their crunch against the silky cheesecake creates magic in your mouth.

Coffee works wonderfully too. The bitter notes complement the beetroot’s earthiness perfectly, making each bite more complex.

Final Thoughts

When I think about this pink beetroot cheesecake, I can’t help but smile at how it defies every expectation.

Who would’ve thought vegetables could create something so stunning, so unexpectedly delicious?

This recipe proves that cooking adventures don’t always require exotic ingredients or fancy techniques.

Sometimes the most beautiful desserts come from the most unlikely places.

The earthy sweetness, that gorgeous color, the way it makes people do double-takes – it’s pure magic.

Trust me, this cheesecake will become your secret weapon for impressing guests while keeping them guessing about your mysterious ingredient.

Recipe Card

Introduction: This show-stopping pink beetroot cheesecake combines earthy sweetness with creamy indulgence, creating a vibrant dessert that’s as beautiful as it is delicious. The natural beetroot creates a gorgeous pink hue while adding subtle earthiness that perfectly complements the rich cream cheese filling. Your guests will be amazed by this unexpected flavor combination!

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 12 hours 40 minutes (including chilling)
• Serves: 8-10

Ingredients:

*For the Base:*

• 200g crackers (digestive or graham crackers)
• 100g butter
• 3cm fresh ginger, grated

For the Filling:

• 3 gelatine sheets
• 200g cooked beetroot
• 450g cream cheese, room temperature
• 150ml liquid cream

Instructions:

1. Melt the butter in a small saucepan or microwave until completely liquid.
2. Blitz the crackers in a food processor until they form fine crumbs.
3. Combine the cracker crumbs, melted butter, and grated fresh ginger in a bowl, mixing thoroughly.
4. Press the crumb mixture firmly into the base of a springform pan, making sure an even layer.
5. Refrigerate the base while preparing the filling.
6. Soak the gelatine sheets in cold water for 5 minutes until softened.
7. In a food processor, blend the cooked beetroot, remaining ginger, and cream cheese until completely smooth.
8. Heat the liquid cream in a saucepan until it just begins to boil, then remove from heat.
9. Squeeze excess water from the gelatine sheets and stir them into the hot cream until completely dissolved.
10. Mix the cream and gelatine mixture with the beetroot and cream cheese mixture until well combined.
11. Pour the filling over the chilled base, smoothing the top with a spatula.
12. Refrigerate for at least 12 hours or overnight until completely set.

Notes:

• Use fresh ginger rather than ground for the best flavor and texture
• Confirm beetroot is well-drained before blending to prevent a watery filling
• Room temperature cream cheese blends more easily and creates a smoother texture
• The cheesecake can be made up to 2 days ahead and stored covered in the refrigerator
• For easy removal, run a knife around the edges before releasing the springform pan
• If gelatine sheets are unavailable, substitute with 1 packet (7g) powdered gelatine dissolved in 3 tablespoons warm water
• Vacuum-packed cooked beetroot works perfectly and saves time

Nutritional Information:

Frequently Asked Questions

Can I Taste the Beetroot Flavor in This Cheesecake?

I’d say you’ll detect a subtle, earthy sweetness from the beetroot, but it won’t overpower the cheesecake. The cream cheese and ginger will balance it nicely, creating a mild, pleasant flavor that’s more about color than intensity.

How Long Does Beetroot Cheesecake Last in the Refrigerator?

I’d store your beetroot cheesecake in the refrigerator for up to five days. I recommend covering it tightly with plastic wrap or storing it in an airtight container to prevent it from absorbing other flavors.

Can I Freeze Beetroot Cheesecake for Later Consumption?

I can freeze beetroot cheesecake for up to three months. I’ll wrap it tightly in plastic wrap, then foil. I’ll thaw it overnight in the refrigerator before serving for best texture.

Will the Pink Color Fade Over Time?

I’ve noticed that beetroot’s vibrant pink color can fade slightly over time, especially when exposed to light or air. However, the natural pigments remain fairly stable when properly stored in refrigerated conditions.

Can I Make This Recipe Without Gelatin Sheets?

Yes, you can skip the gelatin, but I’d recommend making a baked cheesecake instead. Without gelatin, your no-bake version won’t set properly and will stay too soft to slice cleanly.