Vegan Dragon Fruit Cheesecake

A deliciously creamy, no-bake treat with a rich brownie base, smooth cashew cheesecake layer, and a vibrant dragon fruit swirl.

Prepare the pan – Line an 8×8-inch baking dish with parchment paper and set aside.
Make the brownie base – In a food processor, blend walnuts, dates, cocoa powder, and salt until a dough forms. Press evenly into the bottom of the prepared pan. Refrigerate while making the filling.
Prepare the dragon fruit swirl – In a small saucepan over medium heat, cook dragon fruit, raspberries, and maple syrup for 2-3 minutes. Reduce heat to low and simmer for 5 minutes until the fruit breaks down into a syrup. Set aside to cool.
Blend the cheesecake layer – In a food processor, blend cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
Assemble – Pour the cheesecake mixture over the brownie base, spreading it evenly. Add small dollops of the dragon fruit syrup on top. Use a knife to swirl the sauce through the cheesecake layer, creating a marbled effect.
Freeze – Place in the freezer for 2-4 hours until firm.
Serve – Enjoy frozen, or let thaw for 10-15 minutes for a softer texture.

Coconut cream – Use the thick, creamy part from the top of a can of coconut milk.
Substitution – If dragon fruit isn’t available, replace it with more raspberries.