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pink pitaya cheesecake recipe 8

Healthy Dragon Fruit Cheesecake without Cream Cheese

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
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Prep Time 20 minutes
Freeze time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American, Mexican
Servings 6 tarts
Calories 521 kcal

Equipment

Ingredients
  

For the Crust

For the Pink Cheesecake Filling

  • 2 cups raw cashews, soaked in water overnight *
  • ¼ cup coconut oil, melted
  • ½ cup berry yogurt or kefir
  • 1 teaspoon vanilla extract
  • ¼ cup date syrup, maple syrup, or raw honey
  • Juice of 1 lemon
  • 1 tablespoon pink pitaya powder (pink dragon fruit powder) **
  • Dash sea salt

Pink Cashew Cheesecake Topping Ideas:

  • Fresh diced dragon fruit
  • Coconut whipped cream

Instructions
 

  • In a blender or food processor, add all the ingredients for the crust.
    1 cup almond flour, ¼ cup cacao powder, 1 cup pitted dates, ½ teaspoon vanilla extract, ¼ teaspoon cinnamon
    healthy cheesecake crust ingredients
  • Pulse until the crust mixture resembles finely ground crumbs.
    Divide the crust mixture between your 6 tart molds.
    You can also use 1 large spring form pan for 1 cheesecake.
  • Press crust firmly into the bottom. Set aside.
  • Rinse out your blender or food processor and add all the ingredients for your filling.
    2 cups raw cashews, soaked in water overnight, ¼ cup coconut oil, melted, ½ cup berry yogurt or kefir, 1 teaspoon vanilla extract, ¼ cup date syrup, maple syrup, or raw honey, Juice of 1 lemon, 1 tablespoon pink pitaya powder (pink dragon fruit powder), Dash sea salt
    Pink pitaya cheesecake filling ingredients
  • Blend on high until smooth and creamy.
  • Divide pink cheesecake filling 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!

Video

Notes

*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.
***I used pink pitaya 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.
 

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
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