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Raw, Vegan Dragon Fruit Cheesecake

by Emma Styles 2 months ago in vegetarian / vegan / recipe
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A Summer Showstopper

Raw, Vegan Dragon Fruit Cheesecake
Photo by Heather Ford on Unsplash

If you're looking for something a bit different, a show-stopping dessert for your first party post-lockdown, I recommend this amazing dragon fruit and raspberry cheesecake. Raw, vegan and really easy to make, it can be made in advance and will serve up to 8 people.



  • 120g walnuts
  • 180g Medjool dates
  • 30g peanut butter
  • Pinch of salt


  • 2-3 chopped dragonfruit
  • 75g raspberries
  • 1 tbsp honey


    • 300g raw cashews
    • 180g coconut/plant-based cream
    • 80g honey
    • 4 tbsp coconut oil
    • 1 tsp vanilla extract
    • lemon zest
    • juice of 1 lemon


    Step 1

    Grease and line a 20 x 20 cm (8 × 8 inch) cake tin with parchment paper.

    Blend the walnuts, dates, cocoa powder, and salt in a food processor, until it comes together into a dough. Press the dough evenly into the bottom of the pan. Place in the fridge.

    Step 2

    To make the dragon fruit swirl, add the dragonfruit, raspberries, and honey to a saucepan. Heat on low heat, stirring constantly for 2-3 minutes. Simmer for 5 minutes until the fruit is pureed.

    Step 3

    While the saucepan is simmering, start making the cheesecake mixture. Blend the cashews in a mixer. Add the coconut/plant-based cream, coconut oil, honey, and vanilla extract and mix until smooth. Season with lemon juice, and lemon zest.

    Step 4

    Pour the cheesecake mixture over the walnut and date base, spreading evenly.

    Next, slowly pour the dragonfruit swirl mixture on top of the cheesecake mixture. Using a knife, or a fork, swirl through the cheesecake layer to create a beautiful marbled effect.

    Place in the freezer for 2-4 hours, or alternatively, overnight in the fridge. Serve within 3 days.


About the author

Emma Styles

Flâneuse. Part-time Parisian. Ocean lover.

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