Is there anything better than a dessert what you can make once but keep in the freezer and enjoy multiple times? Probably not. And these vegan pink pitaya cheesecake bites are exactly that kind of dessert. Easy to make and hard to resist.
I have a trick on how to test if vegan food is really that good. (It obviously is but just to be 100 % sure) Well, give it to your non-vegan friends or family. So most of the time I make a cake or other sweets I usually bring to work and give to my co-workers to try. I get thumbs up most of the time but these vegan pink pitaya cheesecake bites were a big hit! Actually, it was so good that one of my colleagues will be making it for Easter!
Hence, what makes it so great? Well these vegan pink pitaya cheesecake bites are:
- extremely creamy
- smooth
- subtle sweet
- made of plant-based ingredients
- refined sugars free
- easy to make
- freezer-friendly
- gluten-free*
- great to prep in advance
Moreover, it is a dessert that you can make in bigger batches now, freeze and enjoy at any time you feel like needing something sweet.
SOAKING THE CASHEW
This recipe is a no-brainer and requires very little skills or effort. But there is one very important step not to miss and I strongly advise keeping the recommended time. It is soaking your nuts. Pre-soaked cashews give your vegan cheesecake that creamy and smooth texture and allow it to blend perfectly. In order to get the perfect texture, soak your cashew nuts in hot water overnight or at a minimum of eight hours’ time.
PLAYING WITH FLAVORS
In this particular recipe, I chose to add pink pitaya (dragon fruit) powder to my cheesecake filling since I wanted to get a nice pink color. But honestly, making plant-based cheesecake is such a versatile recipe as there are so many flavors you can make. You can add dried fruit powders, matcha, cocoa powder, nut butter, or fresh fruit purees. The same goes for what to garnish it with.
So go ahead, try this recipe I’m sure you gonna love it. And I already have many more flavor in my mind, so stay tuned and come back for more!
NOTES:
*oats are naturally gluten-free but usually are manufactured along other grains. If you are intolerant or allergic, please choose oats that are labeled as “gluten-free” by the manufacturer or substitute the required amount with almond flour.
Vegan pink pitaya cheesecake bites
Equipment
- Food blender and food processor
- Silicone cupcake mold
Ingredients
- 1/4 cup almond flour
- 1/4 cup oats
- 1 cup dates (pitted)
- 1 cup raw cashews (soaked overnight)
- 1/4 cup coconut milk (solid part)
- 1/4 cup agave syrup
- 1/4 cup coconut oil (neutral flavour)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp pink pitaya powder (pink Dragon fruit)
Instructions
- Add oats to the food processor or blender and pulse for a few minutes to make it more like oat flour texture.
- Add almond flour and pitted dates and blend until combined together.
- Divide equally between your cupcake mold and press firmly.
- Put inside the freezer to firm while you make the cheesecake filling.
- Add pre-soaked and drained cashews into the food blender.
- Add the remaining ingredients except for pink pitaya powder.
- Blend until smooth and creamy.
- Split mixture in half.
- Top each mini cheesecake base with the cheesecake filling.
- Put back into the freezer for 15 minutes to set.
- Add the pink pitaya powder to the remaining half of the filling.
- Blend for a couple of minutes to mix it up.
- Top up the first cheesecake layer with the pink cheesecake filling and garnish with raspberries.
- Put back into the freezer for 2 hours to set completely.
