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    Home Β» Recipes Β» Special Diets Β» Gluten Free

    Pink Pitaya Vegan Cheesecake

    January 2, 2020 by Rosemary 4 Comments

    pink pitaya mini vegan tarts
    Jump to Recipe Print Recipe

    These pink pitaya vegan cheesecake tarts are by far one of my favorite recipes on my website! They have a subtly sweet flavor and a creamy texture. What is amazing about them, is that they're totally healthy!

    WHAT MAKES PINK PITAYA VEGAN CHEESECAKE HEALTHY

    • Raw almonds and cashews are filled with healthy fats and fiber!
    • Dates are a great replacement for sweetener.
    • Raw cacao powder comes from cacao beans, which are rich in antioxidants and other minerals.
    • Coconut oil is a great natural replacement for over-processed and conventional vegetable oil.
    • The probiotic drink or kefir are both rich sources of probiotics! Read my article about other sources of probiotics for your gut.
    • Lemon juice is high in vitamin C! Vitamin C is not only an essential nutrient, but it also is a powerful antioxidant! It is necessary for collagen, skin, and hair health since it is needed for collagen to work properly.
    • Pink pitaya powder aka dragon fruit powder comes from pink dragon fruit! It has a mildly sweet flavor and a vibrant color! The color is thanks to it high antioxidant content.

    HOW TO MAKE PINK PITAYA MINI CHEESECAKE

    STEP 1 Start by making the crust

    In a blender or food processor, add all of the crust ingredients. If you don't have cacao powder, you can alternatively use cacao nibs or even coco powder. Also, if you don't have the specific nuts, you can substitute other types of nuts like brazil nuts and walnuts.

    Pulse all ingredients for the crust until it is crumbly and evenly combined.

    chocolate almond crust

    Divide the crust mixture between your 6 tart molds and press into the bottom and up the sides. Set aside while you prepare your filling.

    FOR A WHOLE CHEESECAKE

    Use either a 6" or 9" springform pan instead.

    STEP 2 Make pink pitaya cheesecake filling

    In a cleaned blender, add all the ingredients for your filling. The cashews are best if they are soaked overnight. This allows them to soften and then blend into that nice creamy texture. But, if you don't have time you can alternatively soak them in hot water for an hour before you prepare your filling!

    Blend the filling until it is smooth and creamy. Pour the pink pitaya cheesecake filling on top of your prepared crust.

    pink mini tarts without extra pink pitaya on top

    If you want to have a different pink color on top or a design, you can add more pink pitaya powder!

    What I did was mix the pink pitaya powder with some kefir and swirl it on top (as seen in the picture below):

    pink mini tarts before freezing them

    Now you will place pink pitaya tarts in the freezer for at least 2 hours. This allows them to set and hold their form.

    When you are ready to eat them, let sit at room temperature approximately 15 minutes before serving for an ideal texture!

    pink pitaya cheesecake tarts

    STORAGE

    You can store these in an airtight container in the freezer for up to a month! Hide them in the back of the freezer for a nice surprise next week hehe. Enjoy!

    Looking for more? Try more healthy vegan no bake cheesecake recipes!

    • Chocolate Fudge Mini Cheesecake with Peanut Buter whip
    • No Bake Snickers Cheesecake Bars
    • Mini Chocolate Cheesecakes
    • Dulce De Leche Cheesecake
    • Raw Vegan Strawberry Cashew Cheesecake
    • Vegan Mango Cheesecake
    • Key Lime Pie Cheesecake
    • Butterfly Pea Cheesecake
    pink pitaya cheesecake

    If you try this Vegan Pink Pitaya Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!

    pink pitaya mini vegan tarts

    Pink Pitaya Cheesecake

    My pink pitaya mini cheesecake recipe is so easy to make and loaded with healthy ingredients! You can make them into mini pink pitaya cheesecakes or use a large pan for a whole cheesecake. They are no bake, gluten free, dairy free, and vegan friendly!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Freeze time 2 hrs
    Total Time 2 hrs 20 mins
    Course Dessert
    Cuisine American, Mexican
    Servings 6 tarts
    Calories 521 kcal

    Equipment

    • Mini tart molds
    • Food processor

    Ingredients
      

    • For the crust:
    • 1 cup almonds
    • 1 cup pitted dates
    • ΒΌ cup cacao powder
    • Β½ teaspoon vanilla extract
    • ΒΌ teaspoon cinnamon
    • For the filling:
    • 2 cups soaked cashews *
    • ΒΌ cup melted coconut oil
    • Β½ cup mixed berry probiotic drink **
    • 1 teaspoon vanilla extract
    • ΒΌ cup date syrup
    • Juice of 1 lemon
    • 1 teaspoon pink pitaya powder ***
    • Dash sea salt

    Instructions
     

    • In a blender, pulse all ingredients of the crust until crumbly.
    • Divide the crust mixture between your 6 tart molds and press into the bottom and up the sides. Set aside.
    • In a cleaned blender, add all the ingredients for your filling. Blend on high until smooth and creamy.
    • Divide evenly on top of your prepared crust.
    • Place in the freezer for at least 2 hours.
    • Let sit at room temperature approximately 15 minutes before serving for an ideal texture!

    Notes

    You can find the mini tart molds I use on the kitchen gadgets page of my Amazon Shop account! They’re made of silicone, so they’re really easy to get out of the mold without worrying about breaking the tart.
    *If you don’t have time to soak the cashews overnight, you can soak them in hot water for 1 hour before blending the filling.
    **If you don’t have access to probiotic drink in your grocery stores, you can alternatively use kefir, or even full fat coconut milk.
    ***I used pink pitatya powder to get the pink color. But, if you can’t find this, you can use beet root powder instead.
    Β 
    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
    Β 

    Nutrition

    Serving: 1raw dragon fruit tartCalories: 521kcalCarbohydrates: 52gProtein: 12gFat: 34gSaturated Fat: 11.1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 7.7gPotassium: 563mgFiber: 9gVitamin C: 3.9mgCalcium: 109mgIron: 3.33mg
    Keyword cashewcheesecake, cheesecake, dragonfruitdessert, rawcheesecake, vegancheese, vegandessert, vegandragonfruitcheesecake
    Tried this recipe?Let us know how it was!

    More Healthy Gluten Free Recipes!

    • Chocolate Latte
    • Cucumber Smoothie
    • Cranberry Smoothie
    • Almond Pulp Cookies Chocolate Dipped!

    Reader Interactions

    Comments

    1. Jill

      March 23, 2022 at 12:41 pm

      5 stars
      Just ordered some of that pink pitaya powder and it should be in the mail soon! Making these as soon as it arrives !! Thank you!

    2. Sara

      March 23, 2022 at 12:42 pm

      5 stars
      Would this recipe work without the crust?! I want to make it for my toddler as a healthy birthday cake!

    3. Rosemary

      March 24, 2022 at 1:56 pm

      I can't wait to hear what you think!! πŸ™‚

    4. Rosemary

      March 24, 2022 at 1:56 pm

      yes absolutely!!

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    Hi, I'm Rosemary the registered dietitian behind The Hint of Rosemary! I created the Hint of Rosemary back in 2015 because I wanted to share my healthy recipes and teach that healthy eating is fun and delicious. I make your favorite desserts, drinks, and smoothie recipes with healthy ingredients that make you feel good while advocating mindful eating. Mindful eating is about not depriving yourself of the food you love!

    More about me β†’

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