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dragonfruit cheesecake

No Bake Dragonfruit Cheesecake

A creamy dragonfruit cheesecake layered on top of a shortbread crust and then drizzled with a dragonfruit swirl.
Prep Time 40 mins
Total Time 40 mins
Course Kitchen
Cuisine American
Servings 15 people
Calories 487 kcal


  • 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


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
  • 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
  • tablespoon gelatin
  • ½ cup dragonfruit pureed

Dragonfruit swirl

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


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.
    dragonfruit cheesecake
  • Press cookie mixture firmly in the bottom on 9 in springform pan. Refrigerate for 30 minutes.
    dragonfruit cheesecake

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.
    dragonfruit cheesecake
  • 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.
    dragonfruit cheesecake
  • In a blender, puree' the dragonfruit. Then, with a silicon spatula, fold in the dragonfruit into the cheesecake mixture until thoroughly combined.
    dragonfruit cheesecake
  • Pour the cheesecake mixture on top of the prepared shortbread crust and set aside.
    dragonfruit cheesecake

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.
    dragonfruit cheesecake
  • 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.
    dragonfruit cheesecake
  • Freeze for 4 hours or overnight. Let defrost for 15-20 minutes before serving. Enjoy!


Serving: 15peopleCalories: 487kcalCarbohydrates: 37gProtein: 6gFat: 35gSaturated Fat: 19gCholesterol: 93mgSodium: 327mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 1090IUVitamin C: 1mgCalcium: 99mgIron: 1mg
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