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Dragon Fruit Cheesecake

A no-bake tropical showstopper — creamy white cheesecake under a vivid pink dragon fruit glaze. The color is 100% natural, straight from the fruit.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 100g powdered sugar
  • 300ml heavy cream
  • 200g pink dragon fruit purée (about 2 fruits, blended and strained)
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tbsp lime juice
  • For the glaze: 100g pink dragon fruit purée, 1 tbsp sugar, 1 tsp powdered gelatin bloomed in 2 tbsp water
  • Fresh dragon fruit slices, to decorate

How to make it

  1. Mix the crushed biscuits with melted butter, press firmly into a 20cm springform pan and chill 30 min.
  2. Beat the cream cheese, powdered sugar, vanilla and lime juice until completely smooth.
  3. Melt the bloomed gelatin gently until liquid, stir in a spoonful of the dragon fruit purée, then fold through the remaining purée and the cream cheese mixture.
  4. Whip the heavy cream to soft peaks and fold in until no streaks remain.
  5. Pour over the crust, smooth the top and chill at least 6 hours or overnight until set.
  6. For the glaze, warm the dragon fruit purée with the sugar, stir in the melted bloomed gelatin, cool to room temp and pour over the set cheesecake. Chill 1 more hour.
  7. Decorate with fresh dragon fruit slices, slice with a hot knife and serve.
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