Heres a pitaya cheesecake recipe.

These cheesecake slices provide the perfect refreshment on a warm summers day!

Ingredients :

For base:

• 100g of oats
• 3 tbsp of maple syrup
• 50g of pecans
• 30g pumpkin seeds
• 12 dates
• 1 tsp of Schizandra berry powder
• For 'cheesecake centre':
• 6 tbsp of maple syrup
• 240g of cashews
• 2 heaped teaspoons of pitaya powder
• 1/4 teaspoon of vanilla extract
• 1/2 cup of oat milk

For chocolate Ganash:

• 1 bar of 250g dark chocolate
• 1/4 cup of oat milk
• pecans and raspberries for topping.

Method:

Preheat the oven to 180 degrees.

For the base:

1. Add the oats, maple syrup, pecans, pumpkin seeds, dates and Schizandra berry powder to a food processor and pulse until the ingredients are combined well.
2. Empty the contents into a baking tray, gently press the mixture down evenly to cover the bottom of the tray, with about 1/2 inch in thickness, (make sure the base will be able to fit into a glass or ceramic container as we will be setting the cheesecake in the freezer) then place in the oven and bake for 10 to 15 minutes.
3. Boil the cashews for around seven minutes
4. Strain the cashews and add to a food processor with the maple syrup, pitaya powder, oat milk and vanilla extract. Blend until a creamy mixture has formed.
5. Remove the biscuit base from the oven place into a rectangular container.
6. Pour in the filling on top of the base in the container and place in freezer to set for 1 hour.
7. Melt the 250g bar of dark chocolate with the 1/4 cup of oat milk. Pour the chocolate over the filling, sprinkle some pecans and raspberries, then put back into the fridge to set for 45 minutes.
8. When the cheesecake has set, slice up and enjoy!