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–+ servings

PITAYA MINI CHEESECAKES

Lena Novak - Lena’s Vegan Living
Pitaya Mini Cheesecakes with Lemon are cute, delicious, and easy to make. They are so healthy enough for breakfast.
Raw– Vegan – Gluten Free - Refined Sugar Free
5 from 1 vote
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Prep Time 1 hour
Resting Time 8 hours
Total Time 9 hours
Course Dessert
Cuisine American, Raw vegan, Vegan
Servings 6
Calories 566 kcal

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.

Notes

You can keep these cakes stored in the freezer for up to a month if stored in a sealed container. In a refrigerator, they can be stored for up to 3 days.
PITAYA POWDER is available on Amazon by SUNCORE FOODS.
Silicon Muffin Pans are available on Amazon. 
To help you, you may watch a video for a similar dessert the RAW MOCHA MINI CHEESECAKES

Nutrition

Serving: 133gCalories: 566kcalCarbohydrates: 53gProtein: 14gFat: 37gSaturated Fat: 7.9gSodium: 23mgPotassium: 47mgFiber: 5.5gSugar: 33gVitamin C: 2.3mgCalcium: 100mgIron: 4.4mg
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