Easy Pitaya Goji Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
80g of toasted almonds
02 -
20g of gluten-free oatmeal
03 -
70g of dates soaked in water for an hour
→ Pitaya Layer
04 -
150g of cashews soaked in water for about 4 hours
05 -
40ml of agave nectar
06 -
40ml of melted coconut oil
07 -
20ml of freshly squeezed lemon juice
08 -
2 teaspoons of pitaya powder
09 -
20-30ml of room temperature almond or rice milk (use as needed)
10 -
100g of fresh blackberries
→ Black Goji Berry Layer
11 -
100g of cashews softened by soaking for 4 hours
12 -
30ml of light agave syrup
13 -
30ml of smooth coconut oil
14 -
10-20ml of tangy lemon juice
15 -
1-2 teaspoons of black goji berry powder
16 -
About 20ml of milk alternative (rice or almond, at room temperature)
# Instructions:
01 -
Fit some baking paper into a tall panettone mold that’s 12cm wide and 10cm tall.
02 -
Toss roasted almonds, oats, and soaked (then drained) dates into a food processor. Blend everything until it forms a sticky texture. Push this evenly across your mold and stash it in the fridge for now.
03 -
Combine the softened cashews, coconut oil, lemon juice, and agave in a blender. Whip everything until velvety smooth. Mix in the pitaya powder until it’s nice and pink. Pour half of this into the mold, lay down a layer of blackberries, and then finish with the remaining mix.
04 -
In a blender, mix cashews, coconut oil, lemon juice, and agave till smooth and creamy. Stir in the goji berry powder for color. Gently pour this over the pitaya layer.
05 -
Pop it in the freezer for 4 to 5 hours, so it hardens. Let it sit out for around 40-45 minutes before slicing to enjoy. Add a few fresh blackberries on top if you’d like.
# Notes:
01 -
Sweetness levels can be tweaked for every layer to match your taste.
02 -
Too dry? Add a dash of coconut oil to the crust mix. Too sticky? Sprinkle in some coconut flour.
03 -
To get the best texture, make sure to let it warm up a bit before you serve.