Gooooood morning, friends! Time to bring a little pop of cheer to the start of your day!
Aren't these little plant based cheesecakes adorable? I love cooking with all of the colors of the rainbow but especially the color pink. It's so beautiful.
The pink color comes from using dragon fruit (also known as pitaya). Dragon fruit is a cactus superfood fruit that is high in vitamin C, fiber, and antioxidants. It's a beautiful rich megenta pink color. You can lighten it up and make it a whiter lighter pink by adding plant milk, canned coconut milk, etc.
I also used dragon fruit to make my super creamy Pink Kiwi & Dragon Fruit Glam Pops over the summer - they are one of my all time favorite recipes on my blog so check it out.
These little cheesecakes are light and enjoyable. The bottom crust layer is nice and nutty with a little sweet hint due to the medjool dates binding it together. And the top layer is smooth, fluffy, and has the creamy flavor and consistency like real cheesecake does (without the dairy!) due to the addition of the soaked and softened cashews.
These are a very healthy and high protein snack option to have on hand in the freezer when you get a sweet craving. And because they contain only 100% whole plant foods, you have my permission to eat these guilt free! :)
Zesty Orange & Pitaya Cheesecake Cups // Vegan Superfood Dessert Recipe
(makes 12 cups)
For the nut crust:
1 cup raw walnuts
1 cup raw pecans
1 cup medjool dates, pitted
Pinch of Himalayan sea salt
For the cheesecake filling:
2 cups raw soaked unsalted cashews (soak them overnight for creamiest consistency or for at least 1 hour)
1/2 cup orange juice (I like the low pulp with vitamin D & Calcium added OJ)
1/3 cup agave
3 Tbsp coconut oil, melted
1/4 cup + 2 Tbsp pitaya aka dragon fruit
2-3 Tbsp orange zest (from about 2 large oranges - I used navel oranges)
1. Place 12 cupcake liners in a muffin tin.
2. Nut Crust: Blend all crust ingredients in a food processor until it's sticky and coming together. Remove blade. Using a spoon, portion off 3-4 heaping spoonfulls into each muffin tin. Firmly press down the ground nuts with the back side of the spoon until packed and flat.
3. Place muffin tin in freezer to firm up while you prepare the filling.
4. Cheesecake filling: Combine all ingredients (except zest) in a food processor until smooth and creamy. About 2-3 minutes. Remove blade. Stir in zest.
5. Pour filling into cupcake molds, top with pepita flowers or garnish of choice, and freeze overnight. Serve cold and enjoy!
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