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Beet Cheesecake


tart art

Beet Cheesecake
Mashed beets give this no-bake treat its pink blush. Pretty edible begonias perk up the presentation.

Oatmeal crust
1 cup quick oats
1/3 cup flour
1/3 cup dark brown sugar
1/3 cup cold butter
1/2 tsp salt

1 pkg cream cheese
1 beet, boiled and mashed
1/3 cup sugar
1/2 cup sour cream
2 tsp vanilla extract
1 cup whipped topping

Oatmeal crust
1. In a large bowl, combine all ingredients with a pastry cutter until crumbly.
2. Press into 9 inch pie pan.
3. Bake at 375°F for 15 min until golden brown.

1. In a bowl, beat cream cheese on high until smooth.
2. Add mashed beet, sugar, sour cream and vanilla, beat until mixed.
3. Fold in whipped topping.
4. Pour into pie crust and smooth with spatula. Refrigerate for 1-2 hours before serving. Decorate with edible flowers.

Yield 10-12 servings

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