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Pitaya & Black Goji Berry Cheesecake

Delicious no-bake Pink Pitaya & Black Goji Berry Cheesecake is a nutritious and creamy dessert perfect for summer. Vegan and gluten-free.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 45 minutes
Servings 6
Calories 501kcal
Author Nensi Beram

Ingredients

Crust

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

Calories: 501kcal | Carbohydrates: 38g | Protein: 11g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 9mg | Potassium: 490mg | Fiber: 5g | Sugar: 20g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg