This cheesecake is light, creamy, and dreamy — with a delicate sweetness from the dragon fruit and a buttery crunch from the biscuit base.
It’s refreshing, not overly rich, and has a subtle tropical twist that makes it perfect for warmer days!

Ingredients:

Biscuit Base:

• Buy your favorite biscuit that will be topped with cheese cake, you could use a macadamia ut short bread or a chocolate ripple biscuit the options are endless.

Cheesecake Filling:

• 250g (1 block) cream cheese, softened
• 2 tablespoons of Gelatin 
• 1 cup whipped cream (or thickened cream, whipped)
• 1/2 cup dragon fruit purée (use purple or red dragon fruit)
• 1/3 cup icing sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Jelly Topping Topping :

• Extra dragon fruit slices or purée
  
• Jelly - Raspberry or water melon
•  tablespoons of Gelatin 

Method:

1. Make the Filling:

   • Use 100m; of boiling water to melt the gelatin into and then set aside to cool.

   • In a large bowl, beat the cream cheese until smooth and fluffy.

   • Add icing sugar, vanilla, and lemon juice. Mix well.

   • Gently fold in the whipped cream and dragon fruit purée until smooth and creamy.

   • Mix in gelatin and then pour into a small muffin tray.

   • Place in fridge to set for a few hours 

2. Jelly top:

   • Mix up jelly as the recipe says on the box but add in extra gelatin to help create a very firm jelly

   • Let cool and then pour over the top of filling

3. Decorate and Serve:

   • Leave over night to set,

   • Pop our the creamy cakes and set on top of your biscuits for a top shelf dragon fruit cheese cake