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.
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.
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):
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!
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
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 Cheesecake
- Food processor
- For the crust:
- 1 cup almonds
- 1 cup pitted dates
- ¼ cup cacao powder
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- For the filling:
- 2 cups soaked cashews *
- ¼ cup melted coconut oil
- ½ cup mixed berry probiotic drink **
- 1 teaspoon vanilla extract
- ¼ cup date syrup
- Juice of 1 lemon
- 1 teaspoon pink pitaya powder ***
- Dash sea salt
- 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!
*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. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.