Pink Dragon Fruit Cheesecake
Ingredients
- 1 cup walnuts
- 1 1/4 cup medjool dates
- 1/4 cup cocoa powder
- pinch of salt
- 1 cup chopped dragonfruit
- 1/2 cup raspberries
- 1 tbsp maple syrup
- 2 cup raw cashews, soaked overnight, then drained & rinsed
- 3/4 cup coconut cream* (see note)
- 6 tbsp coconut oil
- 1/2 cup brown rice syrup
- 1 tsp vanilla extract
- juice of 1 lemon
- 1 tsp lemon zest
Preparation
Place in the fridge while you prepare the filling.
In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside.
Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
Pour the cheesecake mixture into the pan, spreading evenly.
Next, add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer until you achieve your desired marble look.
Place in the freezer for 2-4 hours to firm up.
Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.
