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Pink Pitaya Cheesecake

by Nensi Beram
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NO-BAKE SUMMER TREATS

No-bake cheesecakes are packed with wholesome ingredients, so easy to make (no oven required), and sooo delicious.

To make it, you’ll need to follow these four simple steps: make the crust, make the filling, chill in the fridge, serve and enjoy (can you tell this is my favorite part?!).

What I love about these 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 ideas.

If you want to see some more no-bake vegan cheesecake recipes, check out the link below:

6 no-bake vegan cheesecakes >>

EASY PINK PITAYA CHEESECAKE RECIPE

No-bake pink pitaya cheesecake has a roasted almond-oat crust sweetened with dates. The crust is topped with a creamy pink pitaya-cashew layer.

The cheesecake is vegan, gluten-free, dairy-free, and soy-free.

Note: This is a mini vegan cheesecake 12 cm in diameter. Makes 4-6 servings.

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.

Pink Pitaya Cheesecake

HOW TO MAKE PINK PITAYA CHEESECAKE

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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 (check How to roast almonds), ground rolled oats,  and drained 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, add 1/2 – 1 teaspoon ground rolled oats.
  • 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

  • Place cashews, melted coconut oil, agave, lemon juice, and rice milk into a high-speed blender and blend until the mixture becomes creamy.
  • Add in pink pitaya powder and blend again shortly until you reach the desired shade of pink.
  • Using a spoon or a spatula, carefully transfer the mixture on top of the crust.
  • Place the cake in the freezer to set for at least 4-5 hours or until firm.
SERVING SUGGESTION

Top with fresh or frozen blueberries.

TIPS AND HOW-TOS

TIP: If you don’t have pitaya powder, you can add any natural food coloring powder you like or have in your pantry. Check out Color Me Naturally for some ideas.

HOW TO ROAST ALMONDS

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.

PINK PITAYA CHEESECAKE IS:

  • Vegan
  • Gluten-free
  • Dairy-free
  • No-bake
  • Rich and creamy
If you like this image, click below to Pin and follow us on Pinterest

Pink Pitaya Cheesecake

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Pink Pitaya Cheesecake

Pink Pitaya Cheesecake

Nensi Beram
Pink pitaya cheesecake with a roasted almond crust and a creamy cashew-pitaya layer. No oven required! Vegan and gluten-free.
Prep Time 20 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 6
Calories 497 kcal

Ingredients
  

Crust

  • 80 g roasted almonds
  • 20 g rolled oats ground
  • 70 g dates previously soaked for minimum 1-2 hours

Filling

  • 250 g cashews previously soaked for minimum 4 hours
  • 60 ml coconut oil
  • 7 tablespoons  agave
  • 2-3 tablespoons lemon juice
  • 3-4 tablespoons rice milk
  • 3 teaspoons pink pitaya powder

Instructions
 

Crust

  • Line the base of a panettone mold 12x10 cm with baking paper.
  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted almonds (check How to roast almonds), ground rolled oats,  and drained 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, add 1/2 – 1 teaspoon ground rolled oats.
  • 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.

Filling

  • Place cashews, melted coconut oil, agave, lemon juice, and rice milk into a high-speed blender and blend until the mixture becomes creamy.
  • Add in pink pitaya powder and blend again shortly until you reach the desired shade of pink.
  • Using a spoon or a spatula, carefully transfer the mixture on top of the crust. 
  • Place the cake in the freezer to set for at least 4-5 hours or until firm

Serving suggestion

  • Top with fresh or frozen blueberries.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Pink Pitaya Cheesecake
Amount per Serving
Calories
497
% Daily Value*
Fat
 
35
g
54
%
Sodium
 
9
mg
0
%
Carbohydrates
 
41
g
14
%
Fiber
 
4
g
17
%
Sugar
 
23
g
26
%
Protein
 
11
g
22
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten-free pitaya cheesecake, no-bake pitaya cake, pink pitaya, pink pitaya recipes, vegan cheesecake

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10 comments

Wendy June 29, 2020 - 7:11 pm

The photo shows a round cheesecake while the recipe calls for a 12×10 panettone mold. What size round pan do you recommend?

Reply
Nensi June 29, 2020 - 9:25 pm

Hi, Wendy! It’s 12cm diameter X 10cm height. You have a link under the equipment section so you can see what it looks like.

Reply
Miss O July 1, 2020 - 9:17 am

I wonder if you can use real dragon fruit instead of the powder? Looks amazing!

Reply
Nensi July 3, 2020 - 12:21 pm

Hi! You probably could but I assume it would slightly affect the consistency of the cake since fresh pitaya contains more liquid. But if I were you, I would definitely try it. Unfortunately, it’s not easy to find fresh Dragon fruit here so powder is my only option.

Reply
Krissoula July 4, 2020 - 10:35 am

Looks beautiful…stunning like a work of art!!! ? I have never seen pink patiya powder before. I’m sure I would have to order it from somewhere online. I LOVE how you use all natural ingredients, no artificial colours & flavours etc. I was co-owner of a natural food store in Vancouver BC., many years ago…so am very much on the same page as you about making such choices. Your presentation is always GORGEOUS. ???

Reply
Nensi July 6, 2020 - 1:48 pm

Thank you so much for your kind words! You’ve made my day. Yes, I usually order pitaya powder online as well. The powder is my only option since fresh pitaya is not available in my country. How cool, having your own natural food store. When I was younger, I always dreamt about having one too. Wishing you a wonderful day!

Reply
Linh October 17, 2020 - 5:14 pm

The pan size appears to be very small. Is the mold about smaller than a hand-size?

Reply
Nensi October 20, 2020 - 8:48 pm

It’s 12cm in diameter. It is a small cake but it makes at least 4 servings.

Reply
Sonali October 18, 2020 - 4:10 am

Hi, this looks amazing! I wouldn’t get the fresh nor the powder here. If I want to make this a lemon or orange cheesecake, what changes would you recommend? I’m fairly new to vegan baking and can’t immediately think of substitutes.

Also, what can I use instead of the agave? I know, too many questions! 🙈🙈

Reply
Nensi October 20, 2020 - 8:55 pm

Hi, Sonali! I don’t think you will get the same results with lemon or orange. The cake won’t be firm enough. You could try Coconut, Lemon & Berry Cheesecake instead. You could use maple syrup instead of agave. Hope that helps.

Reply

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