These cute, delicious, and easy to make Pitaya Mini Cheesecakes are amazing. They are so healthy that you can eat them for breakfast.

Pitaya Mini Cheesecakes with Lemon [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




For the Crust:

  • 1 cup dates soaked for 15 minutes and drained
  • 1/4 coconut oil melted above the steam in double boiler pot
  • 1/4 cup of raw almonds
  • 1/4 cup of raw pumpkin seeds
  • 1/4 cup of pecans
  • 1/4 cup of Brazilian nuts
  • 1 teaspoon pure vanilla extract
  • Pinch of Himalayan pink salt

For the Filling:

  • 2 cups raw cashews soaked for 6 hours
  • 1/2 cup of canned fat coconut cream
  • 1/2 cup of coconut water
  • 1/2 cup of lemon juice
  • 1/3 cup of maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 coconut oil melted above the steam in double boiler pot
  • 3 tablespoons pitaya powder


For the Crust: 

  1. Blend the dates with coconut oil and salt in a food processor until smooth.
  2. Add the nuts and grind by pressing the pulse button. You want the nuts to remain a little bit chunky.
  3. Transfer the mixture into a bowl and scoop 3tbsp to your muffin pan. Best if you are using mini ice cream scoop.
  4. Press each one down with your fingers t make it flat. By using a piece of plastic wrap, go over each one more time making it even more flat and smooth.
  5. 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.

For the Filling:

  1. 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.
  2. Transfer approximately half into a bowl and set aside.
  3. Add the pitaya powder into the other half and blend again until you get evenly pink mixture.
  4. Transfer to a bowl and take your crust out of the freezer.
  5. By 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.
  6. When ready, tap the pans lightly to make them settle. Take the chopstick and make swirls from pink to white.
  7. Place them into a freezer overnight and store the rest of the cream in sealed container in a refrigerator.
  8. Remove them from the silicon pen the next day and decorate with the leftover cream.
  9. Fill the piping bag with both colors and test making sure both colors coming out evenly.
  10. Decorate your cakes and place into a refrigerator or leave it out for ½ hour before serving.


This site uses Akismet to reduce spam. Learn how your comment data is processed.