Vegan Dragon Fruit Cheesecake Bars Recipe
These Vegan Dragon Fruit Cheesecake Bars are a vibrant, creamy, and delicious plant-based dessert made with a walnut-date crust and a smooth cashew-based cheesecake filling, swirled with a homemade dragon fruit and raspberry sauce. Perfect as a refreshing treat, these bars are naturally sweetened, dairy-free, and packed with fruity flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (+2-4 hours freezing time)
- Yield: 10 servings
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Crust
- 1 cup walnuts
- 1 1/4 cup Medjool dates
- 1/4 cup cocoa powder
- Pinch of salt
Filling
- 2 cups raw cashews, soaked overnight, then drained & rinsed
- 3/4 cup coconut cream*
- 6 tbsp coconut oil
- 1/2 cup brown rice syrup
- 1 tsp vanilla extract
- Juice of 1 lemon
- 1 tsp lemon zest
Dragon Fruit Sauce
- 1 cup dragonfruit, chopped
- 1/2 cup raspberries
- 1 tbsp maple syrup
Instructions
- Prepare the crust: Line an 8×8 inch baking sheet with parchment paper to prevent sticking. In a food processor, combine the walnuts, Medjool dates, cocoa powder, and a pinch of salt. Pulse until the mixture forms a sticky dough. Press the dough evenly into the bottom of the prepared pan using your fingers or the back of a large spoon. Refrigerate the crust while you prepare the filling.
- Make the dragon fruit sauce: In a small saucepan over medium heat, combine the chopped dragon fruit, raspberries, and maple syrup. Stir the mixture for 2-3 minutes before reducing the heat to low. Let it simmer for 5 minutes, stirring occasionally, until the fruit breaks down into a syrupy consistency. Once done, set aside to cool slightly.
- Prepare the cheesecake filling: In a food processor or high-speed blender, blend the soaked cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest until completely smooth and creamy. This mixture will form the base of your vegan cheesecake.
- Assemble the cheesecake bars: Pour the cheesecake filling over the chilled crust, spreading it out evenly with a spatula. Add dollops of the prepared dragon fruit sauce on top of the filling. Using a knife, gently swirl the sauce through the cheesecake mixture in figure eights or circular patterns to create a beautiful marbled effect.
- Freeze to set: Place the assembled pan in the freezer for 2 to 4 hours to allow the bars to firm up properly. This chilling step is crucial for achieving the classic cheesecake texture.
- Serve: Remove from the freezer and cut into bars. Serve immediately while frozen for a firm texture, or allow them to thaw for 10-15 minutes at room temperature for a softer, creamier bite. Enjoy your refreshing and colorful vegan dessert!
Notes
- *Coconut cream can be made by refrigerating a can of full-fat coconut milk overnight and scooping out the thick cream that rises to the top.
- Soaking cashews overnight or for at least 4 hours is essential to achieve a smooth, creamy filling.
- Bars can be stored in an airtight container in the freezer for up to one week.
- For a sweeter crust, add an extra 1/4 cup of dates if desired.
- Use fresh dragon fruit and raspberries for the best flavor and natural sweetness.
