Butterfly Pea Cheesecake without Cream Cheese
These butterfly pea mini cheesecakes are packed with nutrients and make a refreshing dessert. My butterfly pea cheesecake is made with nutrient rich nuts, dates, and even the mysterious color changing butterfly pea powder!
Ingredients
For the Almond Crust:
- 1 cup almonds
- 1 cup pitted dates
- ¼ cup cacao powder or coco powder
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the Butterfly Pea Cheesecake Filling:
- 2 cups soaked cashews and walnuts *
- 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 butterfly pea powder ***
- Swirl in top:
- More probiotic + butterfly pea powder
Instructions
- Start by adding the almonds, pitted dates, cacao powder, ½ teaspoon vanilla extract, and ground cinnamon to a blender. Pulse until combined but still crumbly. (See pictures above)
- Divide the crust ingredients evenly between the 6 tart molds. Press into the bottom and up the sides. Set aside while you prepare your filling.
- Next, clean out your blender or food processor.
- Add the soaked cashews. (If you did not soak your cashews overnight, see the notes below for a quick work-around. ) Add the melted coconut oil, the probiotic drink, 1 teaspoon vanilla extract, date syrup, juice of 1 lemon, 1 teaspoon butterfly pea powder.
- Pulse the filling until smooth and creamy.
- Divide the filling evenly between the 6 molds. Making sure you smooth the top.
- **Optional: you can mix a little more butterfly pea powder into the probiotic drink and swirl it into the top of your tart for a fun look!
- Place them in the freezer for 2 hours or overnight.
- Thaw them at room temperature for 15 minutes before eating for the best texture.
- Store them in the freezer for up to a month in an airtight container.
Notes
Find the equipment that I use for my recipes on the kitchen gadget’s page of my Amazon Shop account.
*If you didn’t soak your cashews overnight, you can soak them in hot water ~1 hour before blending them. Soaking them is necessary for them to soften and be able to blend into the creamy “cheesecake” like texture. You will see this time I used cashews and walnuts. This is because I happened to buy a mixed bag of nuts. But, you can just use 2 cups of cashews, which is what I use for the majority of my recipes!
**The probiotic drink can be substituted for kefir or even a plant based milk like cashew milk or soy milk.
***When butterfly pea powder mixes with an acid, like lemon juice, its color changes from blue to purple! If you are looking for more of a blue treat, you can substitute blue spirulina here. Both of these powders can be found on the foods section of my Amazon Shop account. Nutrition facts for any recipe on thehintofrosemary is only an estimate and never guaranteed.
*If you didn’t soak your cashews overnight, you can soak them in hot water ~1 hour before blending them. Soaking them is necessary for them to soften and be able to blend into the creamy “cheesecake” like texture. You will see this time I used cashews and walnuts. This is because I happened to buy a mixed bag of nuts. But, you can just use 2 cups of cashews, which is what I use for the majority of my recipes!
**The probiotic drink can be substituted for kefir or even a plant based milk like cashew milk or soy milk.
***When butterfly pea powder mixes with an acid, like lemon juice, its color changes from blue to purple! If you are looking for more of a blue treat, you can substitute blue spirulina here. Both of these powders can be found on the foods section of my Amazon Shop account. Nutrition facts for any recipe on thehintofrosemary is only an estimate and never guaranteed.
Nutrition
Serving: 1butterfly pea tartCalories: 306kcalCarbohydrates: 30gProtein: 9gFat: 23.3gSaturated Fat: 8.2gPotassium: 349mgFiber: 4gSugar: 1gVitamin A: 16IUCalcium: 48mgIron: 1.93mg
Tried this recipe?Let us know how it was!