Pink Pitaya & Raspberry Cheesecake Cups
Easy Vegan No-Bake Pink Pitaya Cheesecake Recipe
Creamy, fruity and naturally vibrant, these Pink Pitaya Cheesecake Cups are an easy vegan no-bake dessert with a crunchy oat and almond base and a soft, creamy raspberry cheesecake filling.
Pink Pitaya Powder, also known as dragon fruit powder, gives these mini vegan cheesecakes their beautiful pink colour, while fresh raspberries add little bursts of berry flavour. Finished with blueberries, raspberries and coconut, they're a colourful plant-based treat that's surprisingly simple to make.
Using Just Blends Pink Pitaya Powder is an easy way to add vibrant natural colour to smoothies, desserts, yoghurt, baking and other recipes without artificial colouring.
Prep Time: 20 minutes
Chill Time: 4–6 hours
Makes: 6 cheesecake cups
Diet: Vegan
Ingredients
For the base
- 1 cup rolled oats
- ½ cup almonds
- 6 soft Medjool dates, pitted
- 2 tbsp desiccated coconut
- 1 tbsp melted coconut oil
- Pinch of sea salt
For the Pink Pitaya & Raspberry filling
- ¾ cup vegan cream cheese
- 1 cup thick coconut yoghurt
- 2 tbsp coconut cream
- 2–3 tbsp pure maple syrup, to taste
- 1½ tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1–2 tsp Just Blends Pink Pitaya Powder
- 2 tbsp fresh raspberries, lightly crushed
- 1 tbsp melted coconut oil
For the topping
- Fresh raspberries
- Fresh blueberries
- Coconut flakes
- Freeze-dried raspberry pieces, optional
Method
- Line six holes of a muffin tray with paper cases.
- Add the rolled oats and almonds to a food processor and pulse until they form a coarse crumb. Add the dates, coconut, melted coconut oil and sea salt. Process again until the mixture holds together when pressed.
- Divide the mixture evenly between the six cases and press firmly into the bottom to form the cheesecake bases. Refrigerate while preparing the filling.
- Add the vegan cream cheese, coconut yoghurt, coconut cream, maple syrup, lemon juice, vanilla and Pink Pitaya Powder to a bowl. Beat until smooth, thick and creamy.
- Stir through the melted coconut oil until completely combined.
- Gently fold through the lightly crushed raspberries. Leave some visible raspberry pieces to create natural darker pink flecks throughout the cheesecake filling.
- Spoon the filling over the prepared bases and gently smooth the tops.
- Decorate with fresh raspberries, blueberries, coconut flakes and freeze-dried raspberry pieces if using.
- Refrigerate for 4–6 hours, or until the filling is chilled and firm enough to hold its shape while remaining soft and creamy.
- Remove from the muffin tray and serve chilled.
How Much Pink Pitaya Powder Should I Use?
Start with 1 teaspoon of Pink Pitaya Powder for a softer blush pink. For a brighter, more vibrant colour, gradually increase to 2 teaspoons or more.
Pink Pitaya Powder has an intense natural colour, so it's best to add a little at a time until you achieve the shade you want.
Just Blends Tip
For the naturally marbled, berry-speckled appearance, lightly crush the raspberries before folding them through the filling rather than blending them completely.
Storage
Store the cheesecake cups covered in the refrigerator for up to 3 days. For the soft, creamy cheesecake texture, serve chilled rather than frozen.
