Line the base of a 7-inch springform pan with parchment paper.
Make the Crust:
In a food processor, blend almonds, cashews, dates, coconut oil, and salt until a sticky mixture forms.
Press the mixture evenly into the base of the pan. Freeze while preparing the filling.
Prepare the Filling:
In a high-speed blender, blend soaked cashews, coconut cream, maple syrup, pitaya puree, lemon juice, and vanilla extract until smooth.
Divide the filling into two bowls. Blend the soaked black goji berries and their water until smooth in one of the bowls.
Assemble the Cheesecake:
Pour the pitaya filling over the crust, then layer the black goji berry filling on top. Swirl with a spoon for a marbled effect.
Freeze the Cheesecake:
Freeze the cheesecake for 4-6 hours or until firm.
Serve:
Remove the cheesecake from the freezer 20 minutes before serving.
Decorate with pitaya slices, fresh berries, and edible flowers if desired.
Enjoy the refreshing and colorful flavors of this Pitaya and Black Goji Berry Cheesecake as a delightful treat for any occasion!
