Raw, Vegan Dragon Fruit Cheesecake
A Summer Showstopper
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
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.
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.
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.
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.