To make the base: In a mixing bowl, stir together the digestive biscuits and granulated sugar. Stir in the melted coconut oil until well combined. Press the mixture into the bottom of a 6-8-inch spring form pan.
To make the filling: Add the Kefir, cheese/quark, powdered sugar, vanilla, arrowroot starch and beetroot into a blender. Blend on high until extremely smooth (make sure there are no chunks of beetroot left)
Pour the filling into the spring form pan on top of the crumb base. Cover and place in the freezer for four hours, or overnight.
Before serving, release the spring form pan and allow the cake to thaw for five minutes before cutting. Top with additional berries, seeds or chocolate hearts to your taste.
Decorate with berries, pomegranates and coconut shavings.