For the crust:
140 g dates, pitted
125 g raw walnuts
1 tsp vanilla extract
For the filling:
- Add dates to a food processor and blend them until they break down into small bits that turn into a ball.
- Take it out of the food processor and add in walnuts and vanilla. Blend nuts until they become a meal, then add dates back in and blend until a dough forms (it should stick together if you press it between your fingers).
- Press the crust dough to the bottom of a slightly greased 24 cm (9 inch) cake pan and store it in the fridge until the filling it's ready.
- To make the filling simply add all the ingredients in a blender (except for the coloring powders) and blend until smooth.
- Pour half of the filling mixture into a bowl, add the blue spirulina over it and mix to combine. Add the pink pitaya to what's left in the blender and blend just to incorporate it.
- Pour colored fillings over the chilled crust and then create swirls with a wooden skewer.
- Sprinkle over some sugar sprinkles, then put the cheesecake into the freezer to firm up for at least 6 hours (I let mine over night).
- Take it out of the freezer 15-20 minutes before serving.