Raw pitaya cheesecake

A perfectly sweet and creamy dessert, reminiscent of the classic fave, minus the dairy. The pitaya adds a burst of bright color and dose of antioxidants and fiber!



For the crust

  • 1 1/2 cups almond meal
  • 1/2 teaspoon cinnamon
  • pinch of sea salt
  • 2 medjool dates, pitted
  • 1/4 cup maple syrup
  • 1 tablespoon coconut oil

For the cheesecake

  • 2 cups raw cashews, soaked in water for at least one hour, rinsed
  • 1/4 cup honey (for vegan option; use maple syrup)
  • 3 tablespoons coconut oil, melted
  • 1/4 cup almond milk
  • Juice of 1 lemon

For the pitaya drizzle

  • 1/2 pitaya smoothie pack (I use the Pitaya Plus brand)
  • 1/4 cup maple syrup


  1. First, make the pitaya drizzle. Mix the smoothie pack (melted) with the maple syrup and place in the dehydrator to reduce at 115 degrees. If you do not have a dehydrator, no worries, just gently heat in a small saucepan until reduced slightly.
  2. Next, prepare the crust. Pulse all ingredients in a food processor until dough forms. It will be sticky. Use your hands to press down on the bottom of a standard springform pan.
  3. Blend the cheesecake ingredients on high until smooth. Pour the batter on top of the crust. Next, swirl in the pitaya drizzle using a butter knife or in my case, a chopstick. Place in the freezer to harden, at least 1 hour.
  4. Allow to defrost slightly before cutting. Store any leftovers (dessert leftovers? Does that exist?) in the freezer.


  • No pitaya, no cry. You can use pureed berries of choice (about 1/2 cup), and strain the seeds if you’d like.


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