Pitaya Mini Cheesecakes

Pitaya Mini Cheesecakes Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 45 mins

Ingredients

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

1CRUST

2Blend the dates with coconut oil and salt in a food processor until smooth.

3Add the nuts and grind by pressing the pulse button. You want the nuts remain little bit chunky.

4Transfer the mixture into a bowl and scoop 3tbsp to your muffin pan. Best if you are using mini ice cream scoop.

5Press 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.

6When ready, place it into a freezer. It helps if you have tray that you can place them on, since the silicon is flimsy.

7FILLING

8Blend 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.

9Transfer approximately half into a bowl and set aside.

10Add the pitaya powder into the other half and blend again until you get evenly pink mixture.

11Transfer to a bowl and take your crust out of the freezer.

12By 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.

13When ready, tap the pans lightly to make them settle. Take the chopstick and make swirls from pink to white.

14Place them into a freezer over night and store the rest of the cream in sealed container in a refrigerator.

15Remove them from the silicon pen the next day and decorate with the leftover cream.

16Fill the piping bag with both colors and test making sure both colors coming out evenly.

17Decorate your cakes and place into a refrigerator or leave it out for ½ hour before serving.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.