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This bloody good red velvet cheesecake is the perfect no-bake dessert for Halloween or Spooky Season! It’s dairy-free, gluten-free, and grain-free.

A slice cut out of the red velvet cheesecake.

Bloody Good Red Velvet Cheesecake

It’s spooky season! If you’re looking to go all out on a fun treat to serve for a party or gathering, I have the ultimate spooky dessert for you… bloody good red velvet cheesecake! This isn’t your typical red velvet cheesecake. It’s a no-cake cheesecake made with coconut cream instead of dairy-based ingredients and beetroot powder instead of red food coloring. It’s naturally dyed, dairy-free, grain-free, and perfect for getting into the spirit of the season.

The Ingredients for Bloody Good Red Velvet Cheesecake

How to make Bloody Good Red Velvet Cheesecake

  • Prepare the crust. Line the base of a springform pan with parchment paper. Using a food processor, crumble the cookies until they’re fine crumbles. Mix in the coconut oil. Stir until the crust mixture is coated and sticky. Press the mixture into the base of the springform pan. Set aside in the fridge.
  • Blend the coconut cream, melted coconut oil, beet powder, cocoa powder, and maple syrup. Mix in the food processor for 10-15 seconds or until fully incorporated. Set aside.
  • Prepare the gelatin. Pour the water into a small saucepan and sprinkle the gelatin over the water. Allow to sit to harden. Place on the stovetop on low heat until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
  • Combine. Add the gelatin mixture into the food processor and mix for another 5-10 seconds.
  • Pour the filing over the crust. Place in the refrigerator for a minimum of 4-6 hours to harden. The cheesecake should be fully solidified before slicing.
  • Mix the arrowroot powder. Combine 2 tbsp water with the arrowroot starch in a bowl. Set aside.
  • Prepare the strawberry sauce. Heat the 1/3 cup of water, diced strawberries and honey in a small saucepan until the strawberries begin to soften. Pour in the water and arrowroot mixture and stir to combine.
  • Puree the sauce. Remove from the heat and allow to cool slightly before using an immersion blender to puree the sauce. You can run through a fine-mesh strainer to remove any larger pieces of strawberry.
  • Drizzle the sauce over the cheesecake. Slice to serve!

Wait, does this cheesecake taste like beets?!

I promise it doesn’t taste like beets! The beet is simply to color the cheesecake and the other flavors balance out any hint of beet.

Can you make this cheesecake ahead of time?

Yes! I would wait to serve the strawberry sauce fresh, but you can totally make the cheesecake a day ahead of time and keep it in the fridge before serving.

Can you make this recipe coconut-free?

Because this recipe is dairy-free, coconut is the best option to make it taste like cheesecake without dairy. I have not tried other alternatives like cashew or almond, but for this particular recipe, coconut does work best, so I cannot recommend a swap that would yield the same results.

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Bloody Good Red Velvet Cheesecake {No-bake, Dairy-free, Gluten-free}

  • Author: Michelle
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Ingredients

Units Scale

For the crust 

For the cheesecake filling 

Strawberry Sauce

  • 2 tbsp + 1/3 cup water, divided
  • 2 tsp arrowroot starch
  • 1 tbsp honey
  • 1/2 cup strawberries, diced

Instructions

  1. Line the base of a 7-8″ springform pan with parchment paper and set aside. See notes for alternatives.
  2. Using a food processor, crumble the cookies until they’re fine crumbles. Transfer to a bowl and mix in the coconut oil. Stir until the crust mixture is coated and sticky. Press the mixture into the base of the springform pan. Set aside in the fridge, and clean out the food processor.

For the cheesecake filling

  1. Combine the coconut cream, melted coconut oil, beet powder, cocoa powder and maple syrup in the food processor for 10-15 seconds or until fully incorporated. Set aside.
  2. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
  3. Add the gelatin mixture into the food processor and mix for another 5-10 seconds.
  4. Carefully pour the filling over the crust and place in the refrigerator for a minimum of 4-6 hours to harden, or overnight. The cheesecake should be fully solidified before slicing.

For the strawberry sauce

  1. Prepare the strawberry sauce by combining 2 tbsp of water with the arrowroot starch in a bowl. Set aside.
  2. Heat the 1/3 cup of water, diced strawberries and honey in a small saucepan over medium-low heat until the strawberries begin to soften. Pour in the water and arrowroot mixture and stir to combine, allowing the liquid to thicken.
  3. Remove from the heat and allow to cool slightly before using an immersion blender to puree the sauce.
  4. Optional- Run through a fine-mesh strainer to remove any larger pieces of strawberry.
  5. Drizzle the sauce over the cheesecake and slice to serve!

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 6 hours
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No Bake

Nutrition

  • Serving Size: 1
  • Calories: 248
  • Fat: 9.9g
  • Carbohydrates: 16.4g
  • Fiber: .5g
  • Protein: 2g