• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sweet Tooth and Sass

  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
menu icon
go to homepage
  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • All Recipes
    • Privacy Policy
    • About me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cheesecakes

    No Bake Dragonfruit Cheesecake

    July 10, 2020 by Carrie Leave a Comment

    FacebookTweetPin
    Jump to Recipe Print Recipe

    How many of you have heard of a dragonfruit? It is the star in my No Bake Dragonfruit cheesecake. Don't fret, I will educate you all on this amazing exotic fruit that has made its appearance here in the US over the last few years. 

    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.

    This dragonfruit cheesecake is sweet and rich, layered on top of a buttery shortbread crust and then drizzled with a dragonfruit raspberry sauce. Nonetheless, you would not want to eat this dessert while dieting!

    What is a dragonfruit?

    Dragonfruit is a tropical fruit that has become super popular over the last couple of years! It is a plant that is native to Mexico and Central America. It goes by several names such as pitaya, pitahaya or strawberry pear.

    The two most common types have bright red skin with green scales that resemble a dragon. One has white pulp with black seeds and the other with red pulp and black seeds. 

    The taste has been described as sweet like a cross between a kiwi and a pear. 

    Nevertheless, I am a HUGE fan of this amazing fruit. I was introduced when Starbucks first released the Mango Dragonfruit refresher a couple of years ago. Taking the fruit out and eating it is my favorite part! 

    Dragonfruit is not just found at your local grocery store. So when I decided to make this cheesecake I had to research on where to shop for it. Just a fair warning, they are not cheap, but I was able to find it at Meijer's. 

    Ingredients

    • Shortbread cookies
    • Cream cheese
    • Confectioner's sugar
    • Vanilla extract
    • Lemon Juice
    • White chocolate
    • Dragonfruit
    • Gelatin Powder
    • Sour cream
    • Dragonfruit
    • Raspberries
    • Maple syrup
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.

    Step by step instructions

    This recipe is really easy and the only time consuming step is the chilling of the cheesecake! 

    First, in a food processor crush down the shortbread cookies to a fine cookie mixture. Transfer the cookie mixture to a mixing bowl and the the melted butter, brown sugar, vanilla extract and pinch of salt. Fold until crumbs are just moistened. Press firmly in the bottom on a 9 in springform pan and put in freezer for 30 minutes. 

    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.

    Second, in a mixing bowl, add the cream cheese, sour cream, confectioner's sugar, vanilla extract, lemon juice, salt, white chocolate and melted gelatin. Mix with electric mixer until smooth. Pour on top of shortbread crust.

    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.

    Third,  in a small saucepan, add the chopped dragonfruit, raspberries and maple syrup and put on medium heat. Stir every 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. 

    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.
    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.

    Lastly, add dollops of dragonfruit sauce on top of cheesecake mixture. Using a knife, make swirls through the cheesecake layer until you achieve desired marbled look. Place in refrigerator for 2-4 hours before serving. 

    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.

    Substitutions and variations

    • Substitute with the red dragonfruit if you are able to get it at your local grocery store or otherwise it is seen in frozen food section
    • Use a graham cracker crust
    • Swirl with a different fruit on top
    • Make into mini cheesecakes

    Frequently asked questions

    How long will this no bake cheesecake last?

    A No bake cheesecake can be made ahead of time.  It will stay good in the refrigerator for up to 5 days. You can store in a freezer as long as it is properly sealed with aluminum foil and will stay good for 3 months. 

    A sweet dragonfruit cheesecake with a lorna doone shortbread crust.

    No Bake Dragonfruit Cheesecake

    Carrie
    A creamy dragonfruit cheesecake layered on top of a shortbread crust and then drizzled with a dragonfruit swirl.
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Total Time 40 mins
    Course Kitchen
    Cuisine American
    Servings 15 slices
    Calories 494 kcal

    Equipment

    • Electric hand mixer
    • 9 in springform cake pan
    • Food processor
    • Blender
    • Silicon Spatula
    • Parchment circle paper
    • Small saucepan
    • knife
    • Home Decor
    • Measuring cups and spoons

    Ingredients
      

    Shortbread Crust

    • 10 oz shortbread cookies Lorna Doone, pulsed
    • 7 tablespoon unsalted butter melted
    • pinch of salt
    • ¼ cup light brown sugar packed
    • 1 teaspoon vanilla extract

    Dragonfruit cheesecake

    • 32 oz cream cheese softened to room temperature
    • 1½ cup confectioner's sugar sifted
    • 1 cup sour cream
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 2 teaspoon lemon juice fresh
    • ½ cup white chocolate melted
    • 1½ tablespoon gelatin
    • ½ cup dragonfruit pureed

    Dragonfruit swirl

    • 1 cup dragonfruit chopped
    • ½ cup raspberries fresh
    • 1 tablespoon maple syrup

    Instructions
     

    Shortbread Crust

    • Grease the bottom of 9 in springform pan and layer with parchment paper rounds. Set aside.
    • In a food processor, pulse down shortbread cookies to a fine cookie mixture. Transfer cookie mixture to a medium mixing bowl and add light brown sugar, vanilla extract, salt and melted butter. Fold mixture until crumbs are moistened.
    • Press cookie mixture firmly in the bottom on 9 in springform pan. Refrigerate for 30 minutes.

    Dragonfruit cheesecake

    • Melt the white chocolate in a microwavable bowl stirring at 25 second intervals until smooth. Set aside to cool.
    • In a small saucepan, add the gelatin powder and 2 tablespoon of water and melt. Keep warm.
    • In a large mixing bowl, add the cream cheese, confectioner's sugar, lemon juice, vanilla extract, pinch of salt, sour cream and melted white chocolate. MIx until smooth and well combined. Pour in the melted gelatin and keep on mixing until combined.
    • In a blender, puree' the dragonfruit. Then, with a silicon spatula, fold in the dragonfruit into the cheesecake mixture until thoroughly combined.
    • Pour the cheesecake mixture on top of the prepared shortbread crust and set aside.

    Dragonfruit swirl

    • In a small saucepan, add the chopped dragonfruit, raspberries and maple syrup. Put on medium heat stirring every 2-3 minutes. Reduce the heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup.
    • Add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, make swirls through the cheesecake layer until you achieve your desired marbled look.
    • Freeze for 4 hours or overnight. Let defrost for 15-20 minutes before serving. Enjoy!

    Nutrition

    Serving: 15slicesCalories: 494kcalCarbohydrates: 38gProtein: 6gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 85mgSodium: 283mgPotassium: 146mgFiber: 1gSugar: 28gVitamin A: 1090IUVitamin C: 1mgCalcium: 93mgIron: 1mg
    Keyword Dragonfruit, cheesecake, shortbread crust
    Tried this recipe?Let us know how it was!

    Fun recipes to try!

    • Gingersnap crust cheesecake bars 
    • Red White and Blue Cheesecake
    • Rocky Road Ice cream sandwiches
    • Chocolate Glazed Marbled Donut Bread

    Fun Fact of the day!

    The human nose can detect more than 1 trillion smells! 

    « Rainbow Ice cream cone cupcakes
    Orange Trifle with Grand Marnier Cream »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

    more about me

    Newsletter

    Follow me

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme