I am just so in love with these dreamy pink summer bars! When I start working on a recipe I usually end up with something completely different but with this one it turned out exactly like I envisioned it. This Dreamy Dragonfruit Cheesecake is such a stunner, so perfect for garden parties or picnics. I am also thinking it would look really cute for a wedding! It is a summery light berry cashew cheesecake using beautiful dragonfruit powder by just blends which is my favorite pink coloring agent for raw desserts.
I know, I keep raving about this and it is somewhat a bit of a splurge but so so worth it you guys! You only need very little to color smoothie bowls, ice creams, icings and any kind of raw desserts. By the way if you are interested in what magic this powder can do check out my Pink Chocolate Rocky Road or my Pink Raspberry Bars! But coming back to the recipe of the Dreamy Dragonfruit Cheesecake: the crust is a straightforward raw oat crust only lightly sweetened and with a hint of coconut. The cheesecake layer uses blended cashews, fresh lemon and coconut butter as the basis – so literally the dragonfruit powder might be your most exotic ingredient here. Follow the instructions below and please let me know what you think about this beauty of a cake!
If you try this recipe, I would love to hear about it! Leave a comment and don’t forget to tag your photo #whensweetbecomeshealthy on Instagram so I can see your creations in action.
- 1 cup oat flour
- pinch of salt
- 1 tsp lucuma powder (optional)
- 1 tsp dragonfruit powder ( I am a big fan of Just Blends)
- 3 tbsp maple syrup
- 1/2 tsp vanilla paste
- 2 tsp cocoa butter melted
For the crust mix all ingredients in a bowl until you end up with a soft but workable dough. Line your rectangular loaf tin with parchment paper and press in the dough evenly using your hand. Transfer to the freezer while preparing the cheesecake layer.
- 2 cups cashews/almonds or mixed (soaked overnight and drained)
- 1/2 cup agave syrup
- 2 tsp vanilla paste
- 2 pinch of salt
- 1 tbsp lemon juice
- 1/2 cup cocoa butter (melted)
- 1/2 banana
- 1/4 tsp baking powder
- 1 tsp coconut butter (soft)
Add all ingredients to your high speed blender/food processor and blend away. Because you want a soft and creamy texture here. Grab your loaf tin form the freezer and pour in the cheesecake mousse. Tab the tin on your bench carefully so the dough distributes evenly in the tin.
Pink Cheesecake Swirls
- small handful raspberries
- 1/2 cup coconut butter
- decorate with: freeze dried berries, coconut flakes
For your pink swirls you want to blend a small handful of raspberries with half a teaspoon of coconut butter. Then pour on top of your cheesecake layer, grab a fork moving it through the dough creating pink and white swirls. Finally, sprinkle your pink swirled cheesecake with coconut flakes, fresh/dried fruits, nuts or chocolate chunks!