Dragon Fruit + Rose Cheesecakes

LEMONS with THYME

Anneke Lemmer Coetzee

Food Stylist, Photographer and Recipe Creator

California

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Instagram: @lemonswiththyme

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Prep Time: 6 hours

Servings: 8

INGREDIENTS

Crust

½ cup walnuts

½ cup coconut flour

½ cup almond flour

¼ cup shredded coconut

¼ cup coconut oil (melted)

¼ cup maple syrup

1 date (pitted)

1 tsp rose water

1 tbsp edible pink rose petals

Filling

1½ cups raw unsalted cashews (covered in water and soaked overnight)

½ cup coconut oil melted

¹⁄³ cup maple syrup

¹⁄³ cup water

1 tsp vanilla extract

Pinch of sea salt

½ cup dragon fruit flesh

1 tsp rose water

1 tsp edible rose petals

METHOD

Crust

• Add all the ingredients to a food processor and process until fine.

• Use a muffin pan and cupcake liners.

• Divide crust evenly and press down with fingers to evenly distribute for the base and crust. Crust should be about ¹⁄³ inch thick. Set in freezer.

Filling

• Drain and rinse cashews.

• Blend in a high-speed blender along with remaining ingredients for 1- 2 minutes on high or until very smooth and creamy.

• Add on top of crust. Fill to top.

• Place in freezer 4-6 hours until set.

• Once set, gently remove cheesecakes from cupcake liners.

• Let thaw for about 5-10 minutes.

• Top them with coconut whipped cream, fresh dragon fruit slices and sprinkle with chopped Pistachio nuts and rose petals.

• Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 10 to 15 minutes before serving for best texture.