Pink Dragon Fruit Cheesecake
Ingredients
- brownie base
- 1 cup walnuts
- 1 1/4 cup medjool dates
- 1/4 cup cocoa powder
- pinch of salt
- dragonfruit swirl
- 1 cup chopped dragonfruit
- 1/2 cup raspberries
- 1 tbsp maple syrup
- cheesecake layer
- 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
- dragonfruit swirl
- 1 cup dragonfruit, chopped
- 1/2 cup raspberries
- 1 tbsp maple syrup
Preparation
Line an 8×8 inch baking sheet with parchment paper, set aside
Add the walnuts, dates, cocoa powder, and salt in a food processor
Pulse until it forms a dough
Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan
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
Powerfuelplants ?
Happy and safe new years eve to all!
Much love,
Leslie ♥️❌⭕️
