Pitaya Mini Cheesecakes with Lemon are cute, delicious, and easy to make. They are healthy enough for breakfast.
After two unsuccessful tries baking gluten free Bundt cake, I decided to take a break and make something raw. Baking is not my strongest 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 which 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 perfect 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 a 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 cheesecake 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
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 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 2 tbsp into your muffin pan. Best if you are using a mini ice cream scoop.
- While wearing surgical gloves, press each down with your fingers to make it flat.
- When ready, place it into a freezer. It helps if you have a 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 a teaspoon cover each crust with half of the white mixture and half of the pink mixture. It will take about 4 spoons full, 2 per 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 overnight and store the rest of the cream in a sealed container in a refrigerator.
- The next day, fill the piping bag with both colors and test making sure both colors coming out evenly.
- Remove the cakes from the silicon pen and decorate with the leftover cream.
- Place them back into a freezer, or refrigerator. It depends on how soon you are planning to serve them. After they have been frozen, they need to be out for atleast ½ hour before serving.
