PITAYA MINI CHEESECAKES

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Pitaya Mini Cheesecakes with Lemon

After two unsuccessful tries baking gluten free bundt cake, I deiced to take a break and make something raw. Baking is not my strangest suit, but I keep trying, however, gluten free is maybe too big of a challenge, lol. Although I had no problem making Waffles that really turned out amazing! Well, I am not giving up on that bundt cake, I am just taking a little break.

At this time I have for you these cute, delicious and easy to make Pitaya Mini Cheesecakes. They are so healthy that you can eat them for breakfast. And if you are wondering how to get the beautiful pitaya color, then you need PITAYA POWDER that is available on Amazon by SUNCORE FOODS. This powder may not have a very strong taste, but you must admit, the color is amazing. Also, it is rich in antioxidants.

In addition, I would like to mention the Silicon Muffin Pans that I used. They are truly prefect for raw desserts, mainly because their elasticity allows the removal of each cake super easy. Just make sure you remove them while they are still frozen.

By the way, this is the first time I made mini cheesecake like this. Last year I made raw BLUEBERRY TARTS, which were equally delicious. You may like that recipe as well and it can be converted into mini cheesecakes.

Well, I hope you are raw cheesecakes lovers and this is a recipe you are going to try. So thank you for visiting and if you have any questions or suggestions I would love to read them.

PITAYA MINI CHEESECAKES

Pitaya Mini Cheesecakes with Lemon
Raw– Vegan – Refined Sugar Free
Prep Time20 mins
Active Time45 mins
Resting Time8 hrs
Total Time9 hrs 5 mins
Course: Dessert
Cuisine: American, raw, Vegan
Keyword: gluten free dessret, plant based dessert, raw vegan cheescake, vegan dessert, vegan recipe
Yield: 8
Author: Lena Novak – Lena’s Vegan Living

Equipment

  • Food processor, silicon, muffin pan, double boiler, chopstick, piping bag, ice cream scoop

Materials

  • CRUST
  • 1 cup pitted Medjool dates soaked for 15 minutes and drained
  • ¼ coconut oil melted above the steam in double boiler pot
  • ¼ cup of raw almonds
  • ¼ cup of raw pumpkin seeds
  • ¼ cup of pecans
  • ¼ cup of Brazilian nuts
  • 1 tsp pure vanilla extract
  • Pinch of Himalayan pink salt
  • FILLING
  • 2 cups raw cashews soaked for 6 hours
  • ½ cup of canned fat coconut cream
  • 1/2 cup of coconut water
  • ½ cup of lemon juice
  • 1/3 cup of maple syrup
  • 1 tsp pure vanilla extract
  • ¼ coconut oil melted above the steam in double boiler pot
  • 3 tbsp pitaya powder

Instructions

  • CRUST
  • Blend the dates with coconut oil and salt in a food processor until smooth.
  • Add the nuts and grind by pressing the pulse button. You want the nuts remain little bit chunky.
  • Transfer the mixture into a bowl and scoop 3tbsp to your muffin pan. Best if you are using mini ice cream scoop.
  • Press each one down with your fingers t make it flat. By using piece of plastic wrap, go over each one more time making it even more flat and smooth.
  • When ready, place it into a freezer. It helps if you have tray that you can place them on, since the silicon is flimsy.
  • FILLING
  • Blend all the ingredients except pitaya powder in a food processor until smooth. If you find it too thick you may add little bit more coconut water.
  • Transfer approximately half into a bowl and set aside.
  • Add the pitaya powder into the other half and blend again until you get evenly pink mixture.
  • Transfer to a bowl and take your crust out of the freezer.
  • By using mini ice cream scoop, spoon, or piping bag, cover each crust with half of white mixture and half of pink mixture. It will take about 6tbsp, 3 per each mixture.
  • When ready, tap the pans lightly to make them settle. Take the chopstick and make swirls from pink to white.
  • Place them into a freezer over night and store the rest of the cream in sealed container in a refrigerator.
  • Remove them from the silicon pen the next day and decorate with the leftover cream.
  • Fill the piping bag with both colors and test making sure both colors coming out evenly.
  • Decorate your cakes and place into a refrigerator or leave it out for ½ hour before serving.

Notes

You can keep these cakes stored in the freezer up to month, if stored in sealed container. In a refrigerator they can be store up to 3 days.
PITAYA POWDER that is available on Amazon by SUNCORE FOODS.
Silicon Muffin Pans available on Amazon. 
 

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