A good friend of mine LOVES beets. And, she loves sweets. So, I’m inspired by HER for this Dairy Free Rosemary Beet Rapsberry Cheesecake. It’s no-bake – it’s sweet, it’s savory, and it’s aromatic and magical! It’s simply perfect.

Dairy Free Rosemary Beet Raspberry Cheesecake

Crust:
2 cups graham cracker crumbs
8 Tbs. vegan butter, melted
2 Tbs. fresh rosemary, chopped

Preheat the oven to 425 degrees. Line a cheesecake pan with parchment paper.
Combine the crust ingredients and press into a cheesecake pan.
Bake for 15 minutes.
Remove from the oven and allow to cool.

Filling:
13 oz. Bonne Maman Raspberry Preserves
16 oz. vegan cream cheese, room temperature
1 1/2 cups powdered sugar + additional for dusting
1 pkg. plain gelatin + 1/2 cup hot water
1 tsp. vanilla extract
1 cup roasted beets, peeled and chopped
1 cup fresh raspberries
1 Tbs. fresh rosemary, chopped

Once the crust has cooled, spread the Raspberry Preserves over the top. Chill for several hours.

Beat together the vegan cream cheese, sugar, and vanilla.
Sprinkle in the gelatin and then cover with hot water.
Let sit for five minutes.
Beat again, until smooth.

Cover the Rapsberry Preserves layer with the vegan cream cheese layer.

Chill until set, several hours over overnight.

Top with freshly roasted beets, raspberries, rosemary, and a dusting of powdered sugar.

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