Raw, Vegan Dragon Fruit Cheesecake

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.

Ingredients:

BROWNIE BASE

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

DRAGONFRUIT SWIRL

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

CHEESECAKE LAYER

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

Method:

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.