NO-BAKE SUMMER DESSERT
This no-bake pink pitaya black goji berry cheesecake has a roasted almond-oat crust sweetened with dates. The crust is topped with pink pitaya and black goji berry layers.
Note: This is a mini vegan cheesecake 12 cm in diameter. Makes 4-6 servings.
The thing I love about these colorful no-bake cheesecakes is that you can play around with various flavors, textures, and colors. Check out a quick guide to natural food colorings for some different ideas.
For more no-bake vegan cheesecake recipes, visit the following link: 6 no-bake vegan cheesecakes.
MEET THE INGREDIENTS
You can find instructions and the exact measurements in the recipe card below.
This is what you’ll need to make it:
CRUST
- Roasted almonds (check How to roast almonds)
- Gluten-free rolled oats
- Dates
PINK PITAYA LAYER
- Cashews
- Coconut oil
- Lemon juice
- Agave syrup
- Pink pitaya powder
- Rice or almond milk
- Fresh blackberries
BLACK GOJI BERRY LAYER
- Cashews
- Coconut oil
- Lemon juice
- Agave syrup
- Black goji berry powder
- Rice or almond milk
PINK PITAYA POWDER
Pink pitaya, also called the Dragon fruit, is a delicious fruit very high in fiber and rich in antioxidants. It has a deep pink flesh and a sweet tropical taste.
Pink pitaya powder is specially freeze-dried to preserve flavor and nutrients, it tastes great, and only one teaspoon will give you a gorgeous, bright pink color. Add 1-2 teaspoons to your smoothie, stir some into your oatmeal, yogurt, or make colorful raw desserts.
If you like this image, click below to Pin and follow us on Pinterest:
BLACK GOJI BERRY POWDER
Black Goji berries are rare and exotic fruit that grows in Tibet and Himalayan China. These amazing berries are exceptionally high in antioxidants and are said to boost the immune system and improve circulation.
They contain the highest concentration of OPC – oligomeric proanthocyanidins. OPC are a group of powerful antioxidant compounds known to fight damages caused by free radicals.
Black Goji Berry Powder is an all natural purple food coloring. It’s perfect for coloring smoothies, lattes, baked goods, noodles, raw desserts, and more.
HOW TO MAKE PITAYA & BLACK GOJI BERRY CHEESECAKE
SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.
NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.
CRUST
- Line the base of a panettone mold 12×10 cm (12cm diameter x 10cm height) with baking paper.
- Drain dates really well after soaking them – you can use a fork to remove any excess water.
- Place roasted almonds, rolled oats, and dates in the food processor and process until the mixture sticks together. Adjust sweetness.
- Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, you can add just a pinch of fine coconut flour.
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the pink pitaya layer.
PINK PITAYA LAYER
- Drain cashews well and place them into a high-speed blender. Add coconut oil, lemon juice, and agave syrup, and blend on high speed until smooth and creamy.
- If the mixture is too thick, you can add 20-30 ml of rice or almond milk (at room temperature). Adjust sweetness if needed.
- Add in pink pitaya powder and blend again briefly until you reach the desired color.
- Pour half of the mixture on top of the crust then add a handful of blackberries. Finish it by pouring another half of the mixture over blackberries.
- Place the cake in the freezer while you make the black goji berry layer.
BLACK GOJI BERRY LAYER
- Drain cashews well and place them into a high-speed blender. Add coconut oil, lemon juice, and agave syrup, and blend on high speed until smooth and creamy.
- If the mixture is too thick, you can add 20-30 ml of rice or almond milk (at room temperature). Adjust sweetness if needed.
- Add in black goji berry powder and blend again briefly until you reach the desired color.
- Carefully pour the mixture (or use a spoon) on top of the first layer.
- Place the cake in the freezer to set for at least 4-5 hours or until firm.
SERVING SUGGESTION
- If the cake was in the freezer, let it thaw for 30-45 minutes before serving.
- Top with fresh or frozen berries.
TIPS AND HOW-TOS
TIP: If you don’t have pitaya powder and/or black goji berry powder, you can add any natural food coloring powder you like or have in your pantry. Check out Color Me Naturally for more ideas.
HOW TO ROAST ALMONDS
Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:
- Preheat oven to 180 °C.
- Spread the almonds in an even layer on the baking sheet.
- Place in oven and roast for 10-15 minutes.
- Stir or shake the tray every 5 minutes to help the almonds to cook evenly.
- When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
PITAYA & BLACK GOJI BERRY CHEESECAKE IS:
- Vegan (dairy-free, egg-free)
- Gluten-free
- No-bake
- Rich and creamy
- Great summer treat
INTERESTED IN MORE NO-BAKE CHEESECAKE RECIPES?
If you enjoyed this recipe, here are a few more favorites:
- Maqui Chocolate Cheesecake
- Dark Chocolate Mini Cheesecake
- Cherry Coconut & Chocolate Cake
- Blue Spirulina Mini Cheesecake
Pitaya & Black Goji Berry Cheesecake
Ingredients
Crust
- 80 g roasted almonds
- 20 g gluten-free rolled oats
- 70 g dates previously soaked in water for minimum 1 hour
Pitaya layer
- 150 g cashews previously soaked in water for minimum 4 hours
- 40 ml agave syrup
- 40 ml coconut oil
- 20 ml lemon juice
- 2 teaspoons pitaya powder
- 20-30 ml rice or almond milk at room temperature, if needed
- 100 g fresh blackberries
Black Goji berry layer
- 100 g cashews previously soaked in water for minimum 4 hours
- 30 ml agave syrup
- 30 ml coconut oil
- 10-20 ml lemon juice
- 1-2 teaspoons black Goji berry powder
- 20 ml rice or almond milk at room temperature, if needed
Instructions
Crust
- Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.
- Drain dates really well after soaking them - you can use a fork to remove any excess water.
- Place roasted almonds, rolled oats, and dates in the food processor and process until the mixture sticks together. Adjust sweetness.Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, you can add just a pinch of coconut flour.
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the pink pitaya layer.
Pitaya layer
- Drain cashews well and place them into a high-speed blender. Add coconut oil, lemon juice, and agave syrup, and blend on high speed until smooth and creamy.
- If the mixture is too thick, you can add 20-30 ml of rice or almond milk (at room temperature). Adjust sweetness if needed.
- Add in pink pitaya powder and blend again briefly until you reach the desired color.
- Pour half of the mixture on top of the crust then add a handful of blackberries. Finish it by pouring another half of the mixture over blackberries.
- Place the cake in the freezer while you make the black goji berry filling.
Black Goji berry layer
- Drain cashews well and place them into a high-speed blender. Add coconut oil, lemon juice, and agave syrup, and blend on high speed until smooth and creamy.
- If the mixture is too thick, you can add 20-30 ml of rice or almond milk (at room temperature). Adjust sweetness if needed.
- Add in black goji berry powder and blend again briefly until you reach the desired color.
- Carefully pour the mixture (or use a spoon) on top of the first layer.
- Place the cake in the freezer to set for at least 4-5 hours or until firm.
Serving suggestion
- If the cake was in the freezer, let it thaw for 40-45 minutes before serving.
- Top with fresh or frozen blackberries.
Nutrition
Never miss a recipe!
All images and text © Nensi & Slaven Beram.
Read more about copyright and usage policy here
