Dragon Fruit Cheesecake 🐉
A no-bake tropical showstopper — creamy white cheesecake under a vivid pink dragon fruit glaze. The color is 100% natural, straight from the fruit.
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 100g powdered sugar
- 300ml heavy cream
- 200g pink dragon fruit purée (about 2 fruits, blended and strained)
- 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
- 1 tsp vanilla extract
- 1 tbsp lime juice
- For the glaze: 100g pink dragon fruit purée, 1 tbsp sugar, 1 tsp powdered gelatin bloomed in 2 tbsp water
- Fresh dragon fruit slices, to decorate
How to make it
- Mix the crushed biscuits with melted butter, press firmly into a 20cm springform pan and chill 30 min.
- Beat the cream cheese, powdered sugar, vanilla and lime juice until completely smooth.
- Melt the bloomed gelatin gently until liquid, stir in a spoonful of the dragon fruit purée, then fold through the remaining purée and the cream cheese mixture.
- Whip the heavy cream to soft peaks and fold in until no streaks remain.
- Pour over the crust, smooth the top and chill at least 6 hours or overnight until set.
- For the glaze, warm the dragon fruit purée with the sugar, stir in the melted bloomed gelatin, cool to room temp and pour over the set cheesecake. Chill 1 more hour.
- Decorate with fresh dragon fruit slices, slice with a hot knife and serve.