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Vegan pink pitaya cheesecake bites

Prep Time45 mins
Freezing time2 hrs
Keyword: rawdesserts, rawvegan, vegancheesecake
Servings: 12 pieces


  • Food blender or food processor
  • Silicone cupcake mold


  • 1/2 cup almond flour
  • 1/2 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
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp pink pitaya powder (pink Dragon fruit)
  • some raspberries to put on top (optional)


  • 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.