Valentine's Red Velvet Cheesecake

Danielle Lindsay

Is there a better way to celebrate Valentine’s Day than with full hearts and bellies? Surprise that special someone with this delicious red velvet cheesecake recipe by our friend Danielle Lindsay. Have a lovely day, Valentines!

Valentine's Red Velvet Cheesecake

By: Danielle Lindsay



  • 1 ½ cups Almond Flour
  • ¼ cup Maple Syrup
  • ¼ cup Coconut Oil, melted
  • ½ cup Cacao 
  • 2 tsp. Maca Powder
  • Pinch of Sea Salt


  • 2 cups Cashews, soaked for 4 hours and then drained 
  • ⅓ cup plus 2 tbsps Maple Syrup  
  • ⅓ cup Pink Mylk Latte 
  • ¼ cup Lemon Juice 
  • ½ cup Coconut Milk
  • ⅓ cup Coconut Oil, melted
  • 1 tsp. Vanilla
  • 2 tbsp. Enhanced Collagen 

Extra goodies: Shaved Dark Chocolate, Fresh/Frozen Raspberries or Strawberries


In a mixing bowl, combine all ingredients for the crust with a spatula. Once mixture resembles a dough-like texture, wet your fingers and use them to press the mixture evenly into either two 6-inch tart pans, OR a single 12-inch tart pan. This will become the crust/base of your tart. You can either press up the sides or just have the crust on the very bottom. 

Place crust in freezer while you prepare your filling.

In a high speed blender, combine all ingredients for your filling on high speed until they resemble a thick creamy texture. Remove tart pan from freezer and pour filling into the middle and use a spatula to smooth out. Place back in freezer. Let set for 2-3 hours, or overnight, before serving. 

Bonus step! If topping with chocolate shavings or fruit, remove from freezer for 30 minutes and layer items on top before placing back in the freezer for the rest of the "setting" time (2-3 hours).

Remove from freezer/fridge about 15 minutes before serving. Can be stored in the fridge for up to 5 days and in the freezer for up to 1 month.