velvety smooth cream cake with chocolate macaroon crust

by purelytwins

Happy Tuesday luvs,

Now that we teased you with a preview it’s time to share this amazing recipe with you.

Our velvety smooth dairy-free unbaked beet cream cake with chocolate macaroon crust!

velvety smooth chocolate valentines day cheesecake purelytwins

For those that might be wondering, “Cream cake? It looks like a cheesecake.”

We refer to our cheesecakes as cream cakes! And yes we said beet cream cake?!

raw vegan valentines day cheesecake

We know what you are thinking, “Beets in a cheesecake?” What?

Now that’s just crazy.


Yes it is.

chocolate macaroon beet raw vegan cheesecake

We are crazy and wild.

But rest assured it’s made with beet juice. This provides the beautiful pink color. Although… we have used whole beets in a cream cake before and it was delicious.

creamy raw vegan beet dairy free cheesecake

This cream cake is exquisite! Plain or with the chocolate drizzle!

unbaked cheesecake

Trust us.

Once you have a bite you will be SOLD.

healthy raw vegan valentines day macaroon cheesecake

Perfect elegant dessert to share with your Valentine 😉

beet chocolate cheesecake bites

raw vegan beete chocolate macaroon cheesecake

valentines day dairy free raw chocolate cheesecake purelytwins

This cream cake is almost sinful it’s so good.

Try it for yourself and you will see.

We used a chocolate macaroon crust because we’ve always wanted to try using a macaroon to make a dessert crust. And it worked. A little sticky but provides a lovely soft chew to the cream cake.


velvety smooth cream cake with chocolate macaroon crust

Velvety smooth and creamy unbaked cream cake with a chocolate macaroon crust. A raw vegan delicious dairy-free cheesecake.



  • 2 1/4 cups cashews
  • 1/2 cup coconut oil, liquid
  • 1/2 cup maple syrup or coconut nectar
  • 1/4 cup beet juice
  • 1 tablespoon vanilla
  • 1/4 cup water


Chocolate sauce


  1. Make crust first. Follow directions according to macaroons from cookbook or follow this recipe
  2. Once you have crust ready, grab mini cheesecake pan (or you can use a 8 or 9 inch pan) and scoop the crust into your pan.
  3. Press down with fingers to firmly place the crust into pan.
  4. Set aside as you make your filling.
  5. Soak cashews for at least 30 minutes minutes (optional) then rinse well. Place cashews into blender (we use Vita-mix) with maple syrup, vanilla, beet juice and water.
  6. Blend until everything is well mixed.
  7. Next add in coconut oil. Blend until creamy.
  8. You may have to scrape down the sides a few times, just keep blending until it is nice and smooth.
  9. Scoop beet filling into pan on top of crust. Set in freezer to set for a few hours.
  10. Remove from freezer and pop out of pan.
  11. End by drizzling with this chocolate sauce or any topping of your liking. Or enjoy plain.

More Valentine’s Day recipes coming this week!

CLICK TO TWEET –> Velvety smooth cream cake with chocolate macaroon crust recipe via @purelytwins


Share this with loved ones that love creamy rich desserts. Oh perhaps you want them to try beet juice, haha, this would be great way to sneak it in.


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Katie @ Talk Less, Say More February 4, 2014 - 10:03 am

These look great!! I don’t have a valentine to make them for, think you can send me one? 😉

purelytwins February 4, 2014 - 10:17 am

we would love to Katie 🙂

Cara's Healthy Cravings February 4, 2014 - 8:24 pm

Everything about this is fabulous and I have the beautiful hue that the beets give. Gorgeous!

purelytwins February 4, 2014 - 8:50 pm

thank you Cara, we just love our beets for so many reasons 😉

Cara's Healthy Cravings February 5, 2014 - 8:17 am

I meant to say “love” not “have”…oops!

Lindsay February 4, 2014 - 9:54 pm

I like your wild side! It fits my crazy cotter side and yes to beets!!!!

purelytwins February 4, 2014 - 10:28 pm


itzel February 4, 2014 - 10:41 pm

Yum! I recently started avoiding dairy and this looks like a fabulous recipe! I can’t wait to try it out. Thank you!

Joel A. February 5, 2014 - 12:18 pm

Who needs a date if you have this dessert on valentine’s day?! What a perfect treat. I would love to indulge in these anytime.

Heather@cookituppaleo February 5, 2014 - 8:35 pm

Yum those look luscious!

Maria @ Little Miss Cornucopia February 6, 2014 - 8:03 pm

Yes, I looooove the addition of beets! This is my kind of dessert! 🙂

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Cassie January 15, 2016 - 11:46 am

I love this recipe! You guys use such perfect ingredients to make such delicious meals. I cannot wait to get all the ingredients for this so I can try it!

purelytwins January 15, 2016 - 7:08 pm

Thanks girl!! Enjoy the recipe.

Heart-Shaped Cookie Sandwiches April 13, 2017 - 4:42 pm

[…] if you happen to have extra beet juice sitting around, perhaps after making these beet cream cakes, these cookies would be perfect way to get that off your […]


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