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.
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.
What is a no Bake CHeesecake?
Simply, what the name implies! The cheesecake and shortbread crust never are inside of an oven! It is an easy dessert to make when you just don't feel like baking or just something to whip up on a hot summer day! God knows, we have had some real doozies here in Wisconsin lately!
- Shortbread cookies: I prefer the Lorna Doone brand, but any store bought shortbread cookies would do.
- Light brown sugar
- Vanilla extract
- Unsalted butter
- Cream cheese: make sure it is softened to room temperature
- Confectioner's sugar: May use granulated as well
- Vanilla extract
- Lemon Juice
- White chocolate: melt in microwavable bowl
- Dragonfruit: puree'd down with blender.
- Gelatin Powder- in a saucepan, add water and melt down
- Sour cream
- Dragonfruit: chopped
- Raspberries: Fresh and chopped
- Maple Syrup
How to make a No bake dragonfruit cheesecake
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.
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.
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.
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.
How long will a 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.
- Gingersnap crust cheesecake bars
- Red White and Blue Cheesecake
- Rocky Road Ice cream sandwiches
- Chocolate Glazed Marbled Donut Bread
No Bake Dragonfruit Cheesecake
- Electric hand mixer
- 9 in springform cake pan
- Food processor
- Silicon Spatula
- Parchment circle paper
- Small saucepan
- Home Decor
- Measuring cups and spoons
- 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
- 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
- 1 cup dragonfruit chopped
- ½ cup raspberries fresh
- 1 tablespoon maple syrup
- 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.
- 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.
- 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!
Fun Fact of the day!
The human nose can detect more than 1 trillion smells!