Pitaya Mini Cheesecakes with Lemon are the perfect combination of vibrant flavor and wholesome ingredients. These cute and delicious treats are not only easy to make but also healthy enough to enjoy for breakfast! Whether you’re looking for a refreshing dessert or a guilt-free morning indulgence, these raw vegan delights will brighten your day with their tropical twist and creamy goodness.
After two unsuccessful attempts at baking a gluten-free Bundt cake, I decided to take a break and switch gears to something raw and vibrant. Baking has never been my strongest suit, but I enjoy the challenge—even if gluten-free baking has proven to be a tough one! That said, I’ve had success with gluten-free Waffles, which turned out amazing! While I’m not giving up on that Bundt cake, I’m taking a little breather to share something equally delightful.
Pitaya Mini Cheesecakes
This time, I’m excited to bring you these cute, delicious, and easy-to-make Pitaya Mini Cheesecakes. They’re so healthy that you can even enjoy them for breakfast! Wondering how to get that beautiful pitaya color? The secret is PITAYA POWDER, which you can find on Amazon from SUNCORE FOODS. While the powder doesn’t have a very strong flavor, you have to admit the color is absolutely stunning—and it’s packed with antioxidants, too!
This is actually my first time making mini cheesecakes like these. Last year, I made raw BLUEBERRY TARTS, which were equally delicious. If you loved that recipe, you might want to try converting it into mini cheesecakes as well. I will make another recipe, just with a different flavor combination soon also!
I hope you’re as big of a fan of raw cheesecakes as I am and give this recipe a try! Thank you so much for visiting my blog. If you have any questions or suggestions, I’d absolutely love to hear from you. Happy raw baking!
PITAYA MINI CHEESECAKES: How to Craft a Stunning Dessert!
Equipment
- Food processor
- silicon muffin pan
- double boiler
- chopstick
- Mini ice cream scoop
- teaspoon
Ingredients
- CRUST
- 1 cup pitted Medjool dates soaked for 15 minutes and drained
- ¼ coconut oil melted above the steam in a double boiler
- 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 a pinch of salt in a food processor until smooth.
- Add the nuts and pulse gently until slightly chunky—this texture will give the crust a delightful crunch.
- Scoop about 2 tablespoons of the mixture into each section of your mini muffin pan (a mini ice cream scoop works perfectly for this).
- Wearing surgical gloves, press the mixture down with your fingers to flatten it into an even crust.
- Place the pan in the freezer to set. For extra stability, use a tray to support the silicone pan if it’s flimsy.
- FILLING
- Blend all filling ingredients (except the pitaya powder) in a food processor until smooth. If the mixture feels too thick, add a splash of coconut water for the right consistency.
- Transfer half of the filling into a bowl and set it aside.
- Add the pitaya powder to the remaining filling in the food processor and blend until it turns an even, vibrant pink.
- Remove the crusts from the freezer. Using a teaspoon, layer each crust with about 2 spoonfuls of the white filling and 2 spoonfuls of the pink filling.
- Tap the pan lightly on the counter to settle the layers. Use a chopstick to swirl the pink and white mixtures together for a beautiful marbled effect.
- Return the pan to the freezer and let the cheesecakes set overnight. Store any leftover cream in a sealed container in the refrigerator.
- DECORATION
- The next day, fill a piping bag with the leftover cream, ensuring both colors come out evenly for a striking effect.
- Remove the mini cheesecakes from the silicone pan and decorate the tops with the piped cream.
- Store the decorated cheesecakes in the freezer or refrigerator, depending on when you plan to serve them. If frozen, let them sit out for at least 30 minutes before serving to ensure the perfect texture.
Notes
- Storage:
- In the freezer: Store in a sealed container for up to 1 month.
- In the refrigerator: Store for up to 3 days.
