Kali-O's Juice Box

Pitaya Cheesecake

RecipesKalio's Juice BoxComment


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


  • 2 cups raw cashews, soaked in water for at least one hour, rinsed
  • 1/4 cup honey
  • 3 tablespoons coconut oil, melted
  • 1/4 cup almond milk
  • Juice of 1 lemon
  • For the pitaya drizzle
  • 1 pitaya smoothie pack*
  • 1/4 cup maple syrup


Start with the pitaya drizzle. Mix the smoothie pack (melted) with the maple syrup and simmer on stovetop until reduced.

For the crust: Add almonds to food processor and pulse until resembling meal-like texture. Add other crust ingredients and process until dough forms. Line 8x8 dish with foil or wax tissue for easy removal later.  Press dough flat into dish.

Add all ingredients for cheesecake into high speed blender and blend until creamy. Pour the batter on top of the crust. Using any utencil, swirl in the pitaya drizzle on top of the cheesecake layer. Place in the freezer to harden, at least 2 hours.

*sub any berry mixture if you cannot find pitaya