In the photo above is the mini version of this pitaya cheesecake (10 cm springform cake tin) while in this recipe I’ve doubled the ingredients and used 16 cm springform cake tin.
- 100 g roasted almonds
- 50 g cashews
- 2 tablespoons coconut oil
- 1-2 tablespoons agave
- 200 g cashews previously soaked for minimum 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- juice of 1/2 lemon
- 3-4 tablespoons agave
- 3-4 teaspoons pitaya powder
Line the base of a 16 cm spring form cake tin with baking paper.
Place cashews and almonds in a food processor and process until they are finely ground. Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Drain cashews and place them in a blender. Add coconut cream, lemon juice, agave and pitaya powder. Blend on high speed until mixture becomes creamy.
Pour the filling on top of the crust.
Place the cake in the freezer to set for at least couple of hours.
Before serving drizzle with white chocolate and top it with fresh or frozen berries ...