Pink Pitaya Cheesecake

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.

HOW TO MAKE PINK PITAYA 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 (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

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.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cuisine Gluten-free, Vegan

Servings 6

Calories 497 kcal

Equipment

• Panettone mold 12x10 cm
• High-speed blender

Ingredients

  

1x2x3x

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.

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