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Raw vegan cheesecake with cashew and pink pitaya-2

Cashew Cream Cheesecake

Smooth pink cashew cream with a crunchy crust!
Gericht Dessert
Keyword pink pitaya cheesecake, raw vegan cheesecake
Zubereitungszeit 45 Minuten
Resting time 7 Stunden
Portionen 8



  • 200 g cashews
  • 1 / 2 tbsp pink pitaya alternatively powder is also possible
  • 3 tbsp coconut milk
  • 3 tbsp xylitol


  • 100 g dates
  • 2 tbsp peanut butter
  • 80 g oatmeal
  • 1 tbsp xylitol


  1. Cover the dates and the cashews in two different bowls with water overnight and let them soak.
  2. Strain the next day and drain.
  3. Mix all ingredients well for the crust and press on the bottom of a small round silicone mold.

  4. The crust should be about 1/2 cm thick and can go a bit further up at the edge.

  5. Puree the cashews with the pink pitaya, coconut milk and sweetener for the filling.
  6. The mass should be as fine as possible. If you use pink pitaya powder you will probably need a little more coconut milk.
  7. Put the filling on the crust and then best freeze the silicone mold.

  8. Before slicing, flip the cake out of the mold and wait 10 minutes until you can cut it perfectly into pieces.

  9. It should then be eaten relatively quickly because it collapses when exposed to room temperature for a long time.


Once you take it out of the freezer and let it thaw you should serve it quite quickly.