Vegan Dragon Fruit Cheesecake

Posted by in Cheesecake, Cooking, Easter, Sweets, Valentine's Day | 1 comment

















Hello & Happy Friday!!






Truth, I actually explored making a cashew cheesecake with pink dragon fruit last summer, but aesthetically it didn’t come out the way I had envisioned it lol (too many gorge cheesecakes on IG/intimidating)



So I decided to appraoch making this gorgeous cashew cheesecake.. again!



(don’t be bummed if recipes don’t turn out the way you want, it happens!)



This time, I created multi layers for appearance and to provide more flavor, and used mini spring form pans to help mold the shape versus using the traditional muffin pan. (love the spring form pans)








What I love about this recipe is that it’s effortless, nutrient dense, filling, has low sugar, and is the perf spring dessert to brighten up your table!



If you’re looking to explore cashew cheesecakes and need a classic recipe that can be used for any cheesecake variation.. 


Then you have to try this recipe for Pink Dragonfruit Cheesecake!












Why this recipe rocks: 









Perf for spring

Tons of healthy fats










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Serves 2

Vegan Dragon Fruit Cheesecake

30 minPrep Time

30 minTotal Time

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  • 1 cup soaked raw cashews
  • 1 squeeze of lemon
  • 1 tsp lemon juice
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 2 tsp arrowroot
  • 3-5 tbsp agave
  • 1 tbsp coconut milk
  • 1 tsp lemon zest
  • Dragonfruit layer
  • 1/2 cup raspberries
  • 1/2 pack Pitaya Plus Pink Dragonfruit (defrosted)
  • Topping
  • Lemon Peel
  • Mint
  • Crust
  • 5 dates
  • 3 tbsp shredded coconut
  • 1 tsp cinnamon
  • 1/2 cup cashews


  1. in a food processor combine all of the crust ingredients and blend until smooth. Texture should be crumbly. Press into a dish or spring form pan/muffin pan and store in freezer. (for muffin pans place thick wax paper underneath in strips or full paper to easily pull out cheesecake)
  2. In a food processor combine all of the lemon cheesecake ingredients and blend until smooth. Remove the raw crust from freezer and top with 1/2 of the lemon cashew cheesecake and place back in freezer. (Store for 20 mins)
  3. Now add the defrosted dragonfruit and raspberries to the rest of the cheesecake, and blend until smooth. Top as the last layer and freeze again. Remove cheesecake from freezer, defrost for a few minutes, and top with mint and lemon peel and serve!
Cuisine: Dessert | Recipe Type: Cashew Cheesecake





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1 Comment

  1. Looks gorgeous and I wanna try to do it :) What the difference betwin "squeeze lemon" and "lemon juice" at the cheesecake layer?

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