This no-bake dragon fruit cheesecake is a vibrant, creamy, and refreshing dessert, featuring a crunchy biscuit base, a luscious white and pink dragon fruit cheesecake filling, and an elegant garnish of fresh fruit and whipped cream. It’s visually stunning and bursting with tropical flavors—perfect for special occasions or a unique dessert experience!
Ingredients
For the Crust:
- 1 ½ cups graham crackers or digestive biscuits, crushed
- ¼ cup melted butter
- 1 tablespoon sugar
For the White Cheesecake Layer:
- 1 cup cream cheese, softened
- ½ cup Greek yogurt or sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ cup whipped heavy cream
- ½ cup white dragon fruit, finely diced
- 1 teaspoon gelatin powder (dissolved in 2 tablespoons warm water)
For the Pink Dragon Fruit Layer:
- 1 cup pink dragon fruit puree
- ½ cup cream cheese, softened
- ¼ cup Greek yogurt
- ¼ cup sugar
- ½ cup whipped heavy cream
- 1 teaspoon gelatin powder (dissolved in 2 tablespoons warm water)
For Garnish:
- Fresh dragon fruit slices
- Raspberries
- Mint leaves
- Whipped cream
- Powdered sugar (for dusting)
Instructions
Step 1: Prepare the Crust
- In a bowl, mix crushed biscuits, melted butter, and sugar until combined.
- Press the mixture into the bottom of mini cheesecake molds or a 6-inch springform pan.
- Chill in the refrigerator for 15 minutes to set.
Step 2: Make the White Cheesecake Layer
- In a bowl, beat cream cheese, Greek yogurt, sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream and diced white dragon fruit.
- Stir in the dissolved gelatin mixture, ensuring it’s evenly incorporated.
- Pour over the chilled crust and refrigerate for 30 minutes before adding the next layer.
Step 3: Make the Pink Dragon Fruit Layer
- Blend pink dragon fruit into a smooth puree.
- In a separate bowl, beat cream cheese, yogurt, and sugar until creamy.
- Add the pink dragon fruit puree and mix well.
- Fold in whipped cream, then add dissolved gelatin and mix until fully combined.
- Pour over the white cheesecake layer and smooth the top.
- Chill in the refrigerator for 4-6 hours or overnight until fully set.
Step 4: Garnish & Serve
- Remove from the mold carefully.
- Decorate with fresh dragon fruit slices, raspberries, mint, and whipped cream.
- Lightly dust with powdered sugar for an elegant touch.
- Serve chilled and enjoy this gorgeous, tropical cheesecake!
Tips & Variations
Make it vegan: Use dairy-free cream cheese and coconut whipped cream.
For extra texture: Add chocolate chips or nuts to the crust.
Want a baked version? Add an egg to each cheesecake layer and bake at 325°F (160°C) for 30 minutes.
Storage: Keep refrigerated for up to 3 days for the best flavor.
This Dragon Fruit Cheesecake is as beautiful as it is delicious—a perfect blend of creamy, fruity, and crunchy textures. Try it for your next special occasion!